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 bought this as an experiment and I am very happy with it. As I have tried it for cooking more things, it has exceeded my expectations. I can sautee at a high or low temperature, I can simmer...
I had seen these before but thought they were too limited in use. Then a friend gave me this one. It converted me with the first use. A bit of a downward chop from one end and rocking rolling...
Almost 6 years ago we purchased this slicer and it's still going strong. I believe I originally posted something in equipment reviews so hopefully, this can serve as an update. The first item...
Last year, we had some money remaining on a gift card and while we purchased this item almost as an impulse and what a terrific find it was. Already owning a truly great large capacity food...
Bunker Hill Community College (BHCC) in Boston MA, offers both certificate and A.S. degree programs in both Culinary Arts and Baking & Pastry Arts. Although BHCC has an enrollment of over 12,000...
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
- › Minimum food charge for banquet/party function 37 minutes ago
- › Minimum Food purchase? 45 minutes ago
- › Sauce Lost it's flavor 1 hour ago
- › scones bitter taste 1 hour, 5 minutes ago
- › Pie shell : Home ec trick 1 hour, 17 minutes ago
- › Contract Catering 1 hour, 18 minutes ago
- › Unplanned inventions of great things 1 hour, 21 minutes ago
- › Can you substitute olive oil or any other vegetable oil with butter? 1 hour, 41 minutes ago
- › Holding spinach? 2 hours, 31 minutes ago
- › What do quality pizzerias do to their sauce that home cooks don't? 2 hours, 52 minutes ago
- › Presto 06626 11 inch Electric Skillet w/glass lid by OregonYeti
- › American Metalcraft PKR20 Stainless Steel Rocker Pizza Knife, 20-Inch by phatch
- › Chef's Choice 662 International Professional Electric Food... by oldschool1982
- › Cuisinart CGC-4BCPC - Mini-Prep Plus Food Processor by oldschool1982
- › Bunker Hill Community College - Culinary Arts Program by Joyo
- › Demeyere 7-ply pans by ChrisBelgium
- › Le Creuset Magnetik by ChrisBelgium
- › Savage Supply Co. "Rocco" Knife Roll by Jim Berman
- › Better Than Bouillon - Clam Base - 8 oz. by chefedb
- › Nutri Bullet NBR-12 12-Piece Hi-Speed Blender/Mixer System by PassTheGravy
- › Leaving the Business: The Dark Side
- › Infiltrating The Kitchen!
- › Perfect Choux Pastry
- › The Secret to a Sexy Fettuccine Alfredo
- › Milanese Creamy Pesto
- › Steak Cooking 101 (home/indoor) by a Pro
- › Chef shortcuts for holiday goodies
- › Forgotten Christmas Candy - Divinity and...
- › Der Kuchen
- › Keeping Great Employees