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Roman Trusov
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MODERNIST CUISINE The Art and Science of Cooking

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Cooking is as old as humanity itself-it may 
even have shaped our anatomy. Our large brains, 
small mouths, dull teeth, and narrow pelvises can 
all be traced to Homo sapiens's taming of fire as a 
tool to convert raw food to cooked. When we bake 
a loaf of bread, roast a leg oflamb, or even flip a 
burger on the grill, we're invoking time-honored 
techniques passed down not only from generation 
to generation but from the dawn of the species. 
These traditional methods of cooking have become 
as familiar and comfortable as our own kitchens. 
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