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 science and advances in cooking technology into their culinary art. The authors and their 20-person team at The Cooking Lab-scientists, inventors, and accomplished cooks in their own right-have achieved as Modernist Cuisine: The Art and Science of Cooking - Nathan Myhrvold, Chris Young, Maxime Bilet od authora Nathan Myhrvold, Chris Young, Maxime Bilet a nakladatelství za skvělé ceny na e-shopu Martinus. cz.