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!
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I attended LCB in Portland, Oregon and also in Scottsdale, Arizona. I was overall very disappointed with my time at Le Cordon Bleu. The standards are LOW. I'm talking DIRTY uniforms, poor overall...
I have been baking my entire life, and some of the recipes, i would not recommend.
Great all around experience in a beautiful college environment. Great chefs, serious students, exposure to lots of knowledge. Wonderful facilities! Can't go wrong.
I am still in school but this place is great. The teacher are know there stuff and many of them still work in the industry or they had previous experience from 4 star to managing the food for...
I personally had great times here and made a lot of friends. But all that aside, LCI stopped the externship part of the program which is truly where students will little to no experience really...
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
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