内容简介
《现代主义烹饪：美食的艺术与科学》（ModernistCuisine:TheArtandScienceofCooking），这本书将颠覆大众对厨房的理解，用美轮美奂的图片带领您进入现代摄影技术下的饕餮世界。高科技厨房烹制出的美食一定是不一般的，请全世界的人们都来品尝貌似不太现实。不过，出版一套配有烹饪摄影的精美食谱，让远在千里之外的人们也能欣赏到这些曼妙的佳肴，这还是可行。于是，梅尔沃德团队的大作《现代主义烹饪：美食的艺术与科学》（ModernistCuisine:TheArtan
作者简介
DR.NATHANMYHRVOLDischiefexecutiveofficerandafounderofIntellectualVentures.Beforefoundinghisinventioncompany,MyhrvoldwasthefirstchieftechnologyofficeratMicrosoft.HeleftMicrosoftin1999topursueseveralinterests,includingalifelonginterestincookingandfoodscience.Myhrvoldcompetedonateamthatwonfirstplaceinseveralcategoriesatthe1991WorldChampionshipofBarbecue,includingfirstprizeinthespecialpastacategoryforarecipethatMyhrvolddevelopedonthedayofthecontest.AfterworkingfortwoyearsasastagieratSeattle'stopFrenchrestaurant,Rover's,MyhrvoldcompletedculinarytrainingwithrenownedchefAnneWillanattheEcoleDeLaVarenne.Inaddition,hehasworkedasChiefGastronomicOfficerforZagatSurvey,publisherofthepopularZagatrestaurantguidebooks.Throughhismanyvisitstotheworld'stoprestaurants,Myhrvoldhasbecomepersonallyacquaintedwithmanyoftheleadingmodernistchefsandthescience-inspiredcookingtechniquestheyhavepioneered.Myhrvold'sformaleducationincludesdegreesinmathematics,geophysics,andspacephysicsfromUCLA,andPh.D.sinmathematicaleconomicsandtheoreticalphysicsfromPrincetonUniversity.InhispostdoctoralworkatCambridgeUniversity,MyhrvoldworkedonquantumtheoriesofgravitywiththerenownedcosmologistStephenHawking.CHRISYOUNGopenedtheexperimentalkitchenatTheFatDuckandworkedunderworld-famouschefHestonBlumenthaltooverseedevelopmentofhismostinnovativedishes.WithdegreesinmathematicsandbiochemistryfromtheUniversityofWashington,YoungoverseesoriginalexperimentsandrecipedevelopmentforTheCookingLab.MAXIMEBILETwaseducatedinthehumanitiesatSkidmoreCollegeandgraduatedwithhighesthonorsfromtheInstituteofCulinaryEducationinNewYork.BeforejoiningtheculinaryteamatTheCookingLab,BiletcompletedstagesatJack'sLuxuryOysterBar,TheFatDuck,andAubergedel'IleinLondon.
