Items related to Modernist Cuisine 2017 Wall Calendar
Special offer: Order Modernist Cuisine: The Art and Science of Cooking and the 2017 companion wall calendar through Amazon.com and receive $15 off the price of the book while supplies last. See full product description below for details.
2017 is going to be a beautiful year. See the stunning power of food come alive each month through some of the most iconic images from Modernist Cuisine: The Art and Science of Cooking. Available for the first time, the Modernist Cuisine 2017 wall calendar takes 14 of the book’s most striking photographs off the pages and places them onto your own walls. The Modernist Cuisine team creates their award-winning images with techniques not normally used in food photography—the avant-garde results have redefined the genre and sparked the curiosity of readers around the world. Each month serves up a new perspective of food that is sure to inspire you to push the boundaries and cook your own way. Discover the hidden beauty of simple ingredients, a magical view of cooking, and the breathtaking scientific phenomena that underlies all cuisine. In addition to U.S. and Canadian holidays, the Modernist Cuisine calendar also features the story behind each photo, a seasonal guide to some of our favorite ingredients, and a selection of food holidays for you to savor.
Love Modernist Cuisine? We do too—which is why we’ve put together this special bundled deal for you. Now when you order the Modernist Cuisine: The Art and Science of Cooking and the companion 2017 calendar, you will receive a coupon for $15 off of the price of the book, effectively making the calendar free.
This coupon is only available with the purchase of the calendar and while supplies of the calendar last. Here’s how it works:
- Purchase your Modernist Cuisine wall calendar.
- The coupon for a $15 savings on the price of the book will become available after the transaction is complete. You won’t immediately see the coupon-- it will be waiting for you when you’re ready to preorder the book.
- Go to the Modernist Cuisine: The Art and Science of Cooking landing page.
- Add the book to your cart. The coupon will automatically appear under the price of the book when you view your shopping cart or on your Amazon coupon homepage.
- Click or tap on the “Clip Coupon” button. This will apply the coupon discount to the book.
- Proceed to checkout. The coupon savings will appear on the final order page under the ‘Place your Order’ button.
The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staff—all dedicated to advancing the science of the culinary arts through creativity and experimentation.
"synopsis" may belong to another edition of this title.
Review:
“Modernist Cuisine is a landmark contribution to the craft of cooking and our understanding of its underlying principles. Its scale, detail, and eye-opening graphics are unmatched by any other book on the subject. It will be an invaluable resource for anyone with a serious interest in cooking techniques, whether the professional innovations of the last few decades or the long traditions on which they build.”
—Harold McGee
“The most astonishing cookbook of our time.”
—Katy McLaughlin, Wall Street Journal
“Big, beautiful, and worth the hype... it is the answer to everything you wanted to know about cooking, not to mention so many things you never thought about.”
—Andreas Viestad, The Washington Post
About the Author:
—Harold McGee
“The most astonishing cookbook of our time.”
—Katy McLaughlin, Wall Street Journal
“Big, beautiful, and worth the hype... it is the answer to everything you wanted to know about cooking, not to mention so many things you never thought about.”
—Andreas Viestad, The Washington Post
Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and the forthcoming book Modernist Bread: The Art and Science. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age he consumed cooking books and invested in new cameras and lenses—even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong interest in photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world’s best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others. Together with head chef Francisco Migoya, the Modernist Cuisine team is set to publish their next book, Modernist Bread: The Art and Science, on-sale Spring 2017.
"About this title" may belong to another edition of this title.
- PublisherThe Cooking Lab
- Publication date2016
- ISBN 10 0982761074
- ISBN 13 9780982761076
- BindingCalendar
- Edition number1
- Number of pages28
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