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
For many years I viewed a toaster oven as mostly a device that could toast bread or burn most anything else. To be fair, it had purposes like melting cheese on a sandwich, and, and.. well that's...
All in all a great thermometer, has the ability to be re calibrated, fast and reliable. The only down side is the tip but it's a double edged sword! It starts from a smaller thinner tip to to a...
The handle on this knife is very comfortable. Very balanced weight gives a natural feeling when using. The blade on this knife is a dream to work with, holds an edge for a long period of time and...
I really had an incredible experience. Convinced by my girlfriend, (she was getting tired to be my 'personal' chef) I dived myself into this, absolute new for me, world, and I can tell you that now...
This thermometer is great. Very easy to use and clean, and a huge help when cooking something larger like a tenderloin or turkey
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
- › Poll to pick new knife 26 minutes ago
- › What is the best way to hold smoked/barbecued meats without drying... 1 hour, 2 minutes ago
- › FINALLY!!!!!! That perfect homemade yellow cake 1 hour, 21 minutes ago
- › What to serve with salmon 2 hours, 24 minutes ago
- › Food as Gifts 2 hours, 27 minutes ago
- › Understanding food through your environment 3 hours, 31 minutes ago
- › Proffesional Chef - My "classic" cocktail sauce turns gelatenous... 5 hours, 5 minutes ago
- › December Challenge 2014 - Flour 5 hours, 25 minutes ago
- › What did you have for dinner? 6 hours, 7 minutes ago
- › Rotary Egg Beaters 6 hours, 32 minutes ago
- › Oster TSSTTVMNDG Digital Large Capacity Toaster Oven,... by eastshores
- › Comark PDQ400 Slim Pocket Digital Thermometer by EverydayGourmet
- › Wusthof Classic Ikon 8-Inch Hollow Ground Cooks Knife, Black by SicariiX
- › Italian Chef Academy - Rome by jim mccurry
- › Splash-Proof Super-Fast Thermapen (Gray) Instant Read Thermometer,... by Mahee Ferlini
- › Espressione CA4865 Supremma Super Automatic Coffee/Beverage System;... by Frustro
- › Monday Morning Cooking Club: The Food, the Stories, the Sisterhood by Cami
- › Kyocera Kyotop Damascus Pakka Handle 6.0 Inch Chef Knife by Mahee Ferlini
- › Wusthof Classic Ikon 3-1/2-Inch Peeling Knife, Black by 4Barry
- › Betty Crocker The Big Book of Cookies (Betty Crocker Big Book) by Cami