A masterwork of culinary genius: inside the kitchen at "trailblazing" (Eater) chef Homaro Cantu's Moto--one of the most innovative restaurants in history. At Chicago's world-renowned, Michelin-starred restaurant Moto, Homaro Cantu pushed the limits of cuisine to deliver an unforgettable experience at the intersection of food, art, and science. Each meal reimagined what A masterwork of culinary genius: inside the kitchen at "trailblazing" (Eater) chef Homaro Cantu's Moto--one of the most innovative restaurants in history. At Chicago's world-renowned, Michelin-starred restaurant Moto, Homaro Cantu pushed the limits of cuisine to deliver an unforgettable experience at the intersection of food, art, and science. Each meal reimagined what cooking could be: edible menus imbued with the flavors of the dishes to follow, carbonated fruit that fizzed when bitten, a transparent box that cooked fish in front of your eyes. Chef Cantu's work in the kitchen continues to captivate the imagination, delight the palate, and articulate how futuristic food can help solve global ills like hunger, poverty, and environmental destruction. From his "zero food mile" kitchen garden to experiments with miracle berries to end our reliance on sugar, Cantu's mission was to serve dinner with a side of changing the world. Featuring hundreds of stunning photographs, MOTO: The Cookbook is a living record of a restaurant and a chef who defined modernist cuisine. It reveals the inspiration and groundbreaking techniques behind 100 of Cantu's most influential and extraordinary dishes, and traces his development from a young chef to a mind on the cutting edge of American food. MOTO: The Cookbook will inspire cooks of all abilities.
Moto: The Cookbook
A masterwork of culinary genius: inside the kitchen at "trailblazing" (Eater) chef Homaro Cantu's Moto--one of the most innovative restaurants in history. At Chicago's world-renowned, Michelin-starred restaurant Moto, Homaro Cantu pushed the limits of cuisine to deliver an unforgettable experience at the intersection of food, art, and science. Each meal reimagined what A masterwork of culinary genius: inside the kitchen at "trailblazing" (Eater) chef Homaro Cantu's Moto--one of the most innovative restaurants in history. At Chicago's world-renowned, Michelin-starred restaurant Moto, Homaro Cantu pushed the limits of cuisine to deliver an unforgettable experience at the intersection of food, art, and science. Each meal reimagined what cooking could be: edible menus imbued with the flavors of the dishes to follow, carbonated fruit that fizzed when bitten, a transparent box that cooked fish in front of your eyes. Chef Cantu's work in the kitchen continues to captivate the imagination, delight the palate, and articulate how futuristic food can help solve global ills like hunger, poverty, and environmental destruction. From his "zero food mile" kitchen garden to experiments with miracle berries to end our reliance on sugar, Cantu's mission was to serve dinner with a side of changing the world. Featuring hundreds of stunning photographs, MOTO: The Cookbook is a living record of a restaurant and a chef who defined modernist cuisine. It reveals the inspiration and groundbreaking techniques behind 100 of Cantu's most influential and extraordinary dishes, and traces his development from a young chef to a mind on the cutting edge of American food. MOTO: The Cookbook will inspire cooks of all abilities.
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Laura McLoughlin –
A birthday present for my husband. I don't really expect him to make any of the recipes (molecular gastronomy is not always easy to accomplish in the home kitchen, but if he wants to give it a try I won't stop him). Brings back fond memories of the 3 times we ate at Moto (twice with great friends and once by ourselves for our 10th anniversary). The pictures are wonderful as are the stories of how Chef Cantu came up with some his more outlandish ideas (I'm looking at you "smell the glove") A birthday present for my husband. I don't really expect him to make any of the recipes (molecular gastronomy is not always easy to accomplish in the home kitchen, but if he wants to give it a try I won't stop him). Brings back fond memories of the 3 times we ate at Moto (twice with great friends and once by ourselves for our 10th anniversary). The pictures are wonderful as are the stories of how Chef Cantu came up with some his more outlandish ideas (I'm looking at you "smell the glove")
Joe Richardson –
Without equal the craziest cookbook I've read. Filled with some of the most original recipes I've ever seen. I made the margarita recipe in here and it was pretty good, but I added too much cumin and not enough sausage. Easily recommended to anyone looking for a compilation of ambitious and unique recipes. A lot of fun Without equal the craziest cookbook I've read. Filled with some of the most original recipes I've ever seen. I made the margarita recipe in here and it was pretty good, but I added too much cumin and not enough sausage. Easily recommended to anyone looking for a compilation of ambitious and unique recipes. A lot of fun
Philip V Young –
Moto vated A great read and more of a mood board for the home cook. Going to give some element a go
Mike –
Vanessa –
Farien –
Rick Brooks –
Tezra –
Kara –
Kendall Scarberry –
Peter –
MARK KAVANAGH –
Fiona –
Eric Dowdle –
Thint –
Riegs –
Little, Brown and Company –
Qi Ai –
Jonathan Erl –
Chef Gigi Gaggero –
Pamela –
I thought I was getting a cookbook, but in reality I was getting a look into a creative, curious mind. I don't think anyone had as much fun with food as Homaro Cantu. I thought I was getting a cookbook, but in reality I was getting a look into a creative, curious mind. I don't think anyone had as much fun with food as Homaro Cantu.
Marianne –
Towandajane –
Micielle –
Carol McFarlane –
Frederick Rotzien –
Lana –
Debbie Kennedy –
Kowanda –
Melly Mel –
Cheryl Bradley –
Regan –
Bill Schlott –
F –
M.L. –
Chantelle –
Marcia –
Teresa –
April Riley –
Maya McMullan –
Eileen –
Sally –
Sarah Taylor-Cruz –
Linda Cain –
Daniel Muscat –
Debbie Carnes –
Adam Lowy –
Claire –