Its a totally new book with new recipes and a new recipe spiral. Its not a condensed or dumbed down version, it will be a great supplement to the set. I cant wait!
- categoryCookbookstagged by System, 3/1/11
Related Forum Threads
- Review Reader Poll Last post on 6/2/11 at 7:00am in Cookbook Reviews
- searching for books written about the palate Last post on 11/7/11 at 9:47am in Cookbook Reviews
- Looking for cookbook with recipes to turn daily humdrum meals into flavor rich dishes Last post on 3/18/11 at 1:12pm in Cookbook Reviews
- Stockpot Recommendations from New England Soup Factory Last post on 10/17/12 at 9:32am in Cooking Equipment Reviews
- what is CookBook Reviews? Last post on 7/18/11 at 3:42pm in Cookbook Reviews
I graduated from Le Cordon Bleu Las Vegas in 2014 and honestly it was a very amazing experience! The school sets you up for as many internships that you can accomplish if you are willing to put in...
This is only based upon the campus tour. I plan on updating as I go through the culinary program, starting in July 16 Living in NYC you have two choices. ICC, and ICE. So my first tour was...
What can I say? There is not one person who has ever held a pan that will deny the beauty of well made copper cookware. Whether you like using copper or not, I think we can all at least agree...
The Kikuichi Swedish Damascus Warikomi 9.5 inch is a fine example of Japanese craftsmanship. Everything from the hand forged blade to the precise, yet, simple handle drips with quality. With a...
Disclaimer: I got one of these Codream colanders for free to review, but my opinions good bad or ugly are always my own. It's available on Amazon for $15.99 at the time of review A...
Modernist Cuisine - Page 2
Gear mentioned in this thread:
The real Modernistic Is AMAZING..
I bought the home version the first week it came out a short while back but then returned it a couple days later.
Just had the 6 volume set arrive last week and love it.
I need to move beyond sous-vide and am ready to embrace all the new techniques the series explains.
Now I just need to order up some new gear and set aside time to play....
what / why / etc.
made you return the small version?
I've already got the complete-monty so am just curious as the 'home' version is supposed to be a completely new book(s)
I guess I'll buy it if I don't get any replies soon!
(then let you all know)
This set of books was clearly written for pros and the really serious home cook. It's more of a scientific exploration of food than a recipe book.
As has been said before, it certainly isn't all about what you could call molecular gastronomy, it has just as much info explaining how common cooking methods actually work. After 20 years of being a professional chef this book made me feel like a student again which I love. The depth of the explanations of grilling and smoking, roasting and steaming etc. is fantastic and the knowledge you get from this book can only make you a better cook. Why roasting a chicken is actually baking and baking a pizza is actually roasting and suchlike just makes you realise what a simplistic, and often just plain incorrect, understanding most of us actually have of what's going on in the cooking process.
It certainly does cover the molecular techniques in great detail, it's written for people who are trying to push their food to the next level or higher after all, but they are very conscientious about explaining the simplest, least equipment heavy, ways of doing things along with the $20'000 lab equipment methods. I'd say no more than 10% of the recipes provided actually need more than a decent blender, processor and other basics of a well equipped kitchen.
As for the 'chemicals' so many people keep talking about, most of the things people are calling chemicals are perfectly normal plant extracts and suchlike, they are unusual in that they are not very common in normal kitchens and because they are generally used in big food production and other fields they have 'sciency' sounding names but that doesn't make them dangerous and scary. A few examples; calcium hydroxide - pickling lime, used for centuries all over the world, for making tortillas for one; N-zorbit - a modifed cassava starch, no more scary than cornstarch or potato starch; ascorbic acid - vitamin c.
Honestly, I think the fact that the movers in the modernist world have a geeky love of science and want everything to sound all sciency doesn't help matters, call pickling lime pickling lime and nobody would be getting freaked out, but they are what they are god bless 'em.
In conclusion, worth every penny if you're going to make use of it, a pretty photo book that may well break your coffee table if not.
- Modernist Cuisine
- › FASTA PASTA SPAG BOL RECIPE????? 7 minutes ago
- › itinomonn sale 12 minutes ago
- › hello 1 hour, 22 minutes ago
- › TV Show restaurant startup??? 1 hour, 27 minutes ago
- › Oven Advice For Cookie Business 2 hours, 1 minute ago
- › Cutting board maintenance 2 hours, 40 minutes ago
- › saute/sous chef Seattle, WA 3 hours, 45 minutes ago
- › This is BIG Spread the NEWS 4 hours, 5 minutes ago
- › Happy Mardi Gras! 4 hours, 53 minutes ago
- › High Carbon Steel Knife Information? 5 hours, 26 minutes ago
- › Le Cordon Bleu USA by Marmaladeonmain
- › Institute of Culinary Education (New York) by m00chness
- › Mauviel M250 Tin Lined 8pc Copper Cookware by Virgil
- › Kikuichi 9.5" Nickel Sweden Warikomi Damascus Chef's Knife by Virgil
- › Codream® Micro Perforated Stainless Steel Colander 5 Quart with... by MillionsKnives
- › Jende White Ceramic Steel by MillionsKnives
- › Burger Press- Best Hamburger Press From Motamayez Home Made of... by Grunch92
- › Yamada iron launch one hand wok (thickness 1.2mm) 33cm (japan import) by MillionsKnives
- › Sullivan University, Louisville, KY by hashbrownclown
- › Schoolcraft College Culinary Arts Program by rpmiller