{"title":"Maxime Bilet","description":"\u003cp\u003eMaxime Bilet is a renowned figure in the culinary world, celebrated for his innovative approach to cooking that beautifully intertwines art and science. With a rich background in both chemistry and the culinary arts, Bilet has brought a fresh perspective to kitchens around the globe. His works are essential for anyone passionate about exploring the boundaries of cooking through a scientific lens.\u003c\/p\u003e\n\n\u003cp\u003eDelve into his celebrated collection, which includes the bestselling title \u003cem\u003eModernist Cuisine: The Art and Science of Cooking\u003c\/em\u003e. This groundbreaking series is a must-read for cooking enthusiasts and professionals alike, offering a deep dive into the methods and technologies that have transformed the culinary arts. Through detailed explanations and stunning visual presentations, Bilet breaks complex concepts into accessible information, helping to elevate your culinary skills and understanding.\u003c\/p\u003e\n\n\u003cp\u003eExplore Maxime Bilet's works in our Cooking \u0026amp; Food category and uncover the secrets behind modernist cuisine with insights that challenge traditional cooking norms and inspire culinary innovation.\u003c\/p\u003e","products":[{"product_id":"modernist-cuisinethe-art-and-science-of-cooking-by-maxime-bilet-9781734386141","title":"Modernist Cuisine:The Art and Science of Cooking","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cb\u003eA revolution is underway in the art of cooking.\u003c\/b\u003e  \n\n\u003cp\u003eJust as French Impressionists upended centuries of tradition, \u003ci\u003eModernist Cuisine\u003c\/i\u003e 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 wd50 have incorporated a deeper understanding of science and technology into their culinary art.\u003c\/p\u003e\n\n\u003cp\u003eNathan Myhrvold and his 20-person team at The Cooking Lab have achieved astounding new flavours and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. The team has created a series of reference titles that reveal science-inspired techniques for preparing and photographing food that ranges from the otherworldly to the sublime.\u003c\/p\u003e\n\n\u003cp\u003e\u003ci\u003eModernist Cuisine: The Art and Science of Cooking\u003c\/i\u003e, \u003ci\u003eModernist Cuisine at Home\u003c\/i\u003e, and \u003ci\u003eThe Photography of Modernist Cuisine\u003c\/i\u003e are works destined to reinvent cooking.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette New Zealand Ltd","offers":[{"title":"Default Title","offer_id":46998524887276,"sku":"9781734386141","price":875.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/14020463482805.jpg?v=1763218425"}],"url":"https:\/\/bookhero.live\/collections\/maxime-bilet.oembed","provider":"Book Hero","version":"1.0","type":"link"}