The boiled-down version of the mega-book "Modernist Cuisine" offers simpler recipes and techniques than its highly scientific counterpart. Some of the meals are even prepared by using the microwave. "The microwave tends to be an under-appreciated thing in the kitchen," said author Nathan Myhrvold. "It’s overused for one set of tasks and underused for another." In "Modernist Cuisine at Home," Myhrvold explains how to maximize the power of the microwave to cook gourmet dishes such as steamed bass with ginger and scallions or eggplant Parmesan.
Modernist cuisine, from the microwave
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