Volume 1: Part 1. Stocking the modernist kitchen: Countertop tools -- Conventional cooking gear -- Cooking sous-vide -- Ingredients. Part 2. Basics: The recipes: Stocks -- Sauces -- Oils and fats -- Condiments -- Brines and marinades -- Spice mixes --Breakfast eggs -- Salads and cold soups -- Presure-cooked vegetable soups -- Steak -- Cheeseburger -- Carnitas -- Braised short ribs -- Roast chicken -- Chicken wings -- Chicken noodle soup -- Salmon -- Shellfish -- Pizza -- Mac and cheese --- Risotto and paella -- Cornmeal -- Dishes for the microwave -- Custards and pies.
Volume 2: Part 1. Stocking the modernist kitchen: Countertop tools -- Conventional cooking gear -- Cooking sous vide. Part 2. The recipes -- Basics -- Breakfast eggs -- Salads and cold soups -- Pressure-cooked vegetable soups -- Steak -- Cheeseburger -- Carnitas.
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