Modernist Cuisine: The Art and Science of Cooking Edoardo Ballerini and anyone trying to keep

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Modernist Cuisine: The Art and Science of Cooking Edoardo Ballerini and anyone trying to keepThe most important book in the culinary arts since Escoffier. Tim Zagat A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of