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
When I was just embarking on my culinary career I spent a good amount of time working in New Orleans. To this day I still have a fondness for the Cajun and Creole foods I discovered while living...
We use this book for all 6 quarters of the Pastry and Baking program at my school. This book covers the basics from how to use a balance scale and measure out your ingredients all the way to sugar...
This was one of the most fun cookbooks I’ve read in a while. Donna Hay has created a cookbook that will certainly bring a new perspective to your cooking. She advocates the use of fresh,...
Hi I went to the Ferrandi pastry-course last June. The course was exceptionally expensive and it was a real disappointment. The teacher spoke poor English and maybe because of this there was not a...
Review body? I already said it. Viking has good balance, heats up fast and even, cleans up easily, seven layered construction. I got a few non-stick, but would never buy another.
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
- › Knife Recommendations 26 minutes ago
- › Holding tamales during service 31 minutes ago
- › HELP - Gougère Disaster 35 minutes ago
- › Saying Hello 37 minutes ago
- › debating Bluestar vs. Lacanche range for remodel 38 minutes ago
- › Grass-fed Beef Flavor 45 minutes ago
- › What did you have for dinner? 51 minutes ago
- › Best brand of active dry or instant yeast? 58 minutes ago
- › July 2014 Challenge - Middle East 1 hour, 6 minutes ago
- › Would you allow a cook you've never met to prepare your food based... 1 hour, 27 minutes ago
- › In a While, Crocodile: New Orleans Slow Cooker Recipes by Pete
- › Professional Baking by Naturesbliss
- › Fresh and Light by Cami
- › Ferrandi Paris - The French School of Culinary Arts by pastelle
- › Viking VSC0508 8 Inch Stainless Steel Fry Pan by santoku runner
- › Vita-Mix 1700 Turbo Blend 4500 Countertop Blender with 2+ HP Motor by Roadturn
- › Family Cookbook by Cami
- › New Orleans Classic Cocktails (Classics) by Pete
- › Mountainland Applied Technology College - Culinary Arts by Chef Weller
- › Step-by-Step Cake Decorating by Cami
- › The Dogs of War
- › Boost Your Healthy By Bean Sprouts and...
- › A Shiny Spot in a Grimy Industry
- › Work the line. Or not.
- › Romesco Sauce - Making Bell Peppers Shine
- › Kitchen Facts & Fictional Living: Feeding...
- › On Fad Diets
- › Fried Rice
- › Fried Saimin or Noodles
- › Kitchen Facts & Fictional Living: Feeding...