- 1. Modernist Cuisine, authored by Nathan Myhrvold, is a groundbreaking exploration of the science and art of cooking that marries culinary techniques with scientific principles to revolutionize the way we understand food preparation and presentation. Released in a lavish six-volume set, this work delves into the intricacies of cooking methods, examining everything from sous-vide to molecular gastronomy, and presents them with stunning photographs and detailed, step-by-step recipes that encourage both professional chefs and passionate home cooks to experiment and innovate in the kitchen. Myhrvold, a former Chief Technology Officer at Microsoft and a passionate food enthusiast, alongside his team, meticulously researched hundreds of cooking techniques and theories to redefine traditional views of gastronomy, highlighting the importance of precision and understanding of ingredients at a molecular level. The extensive volumes are not only a culinary reference but also an educational resource that challenges readers to think critically about the processes and science behind cooking, ultimately transforming the culinary landscape by showcasing how modern technology can elevate cooking to an extraordinary, new level.
Who is the primary author of Modernist Cuisine?
A) Heston Blumenthal
B) Ferran Adrià
C) Thomas Keller
D) Nathan Myhrvold
- 2. What cooking technique popularized in Modernist Cuisine uses precise temperature control?
A) Sous vide
B) Frying
C) Grilling
D) Steaming
- 3. Which kitchen tool is essential for many Modernist Cuisine techniques?
A) Wooden spoon
B) Clay pot
C) Mortar and pestle
D) Immersion circulator
- 4. What is the purpose of using liquid nitrogen in Modernist Cuisine?
A) Cooking meat
B) Sterilizing equipment
C) Rapid freezing
D) Making broth
- 5. Which book followed Modernist Cuisine as a more accessible version?
A) Modernist Cuisine at Home
B) Simple Modernist Cooking
C) Modernist Baking
D) Modernist Desserts
- 6. Which thickener derived from seaweed is commonly used in Modernist Cuisine?
A) Agar agar
B) Cornstarch
C) Flour
D) Egg yolk
- 7. Which cooking style does Modernist Cuisine most closely align with?
A) Molecular gastronomy
B) Country cooking
C) Classic French
D) Barbecue
- 8. Which publication company released Modernist Cuisine?
A) Penguin Random House
B) The Cooking Lab
C) Williams-Sonoma
D) Chronicle Books
|