Description

This is the people’s version of the five volume Modernist Cousine, which can also be found on elib.tech. The book contains less of the science background and has recipes that need much less cooking equipment (no lab quality centrifuge needed here). The book contains also a lot of intersting material not found in Modernist Cuisine. It tells you how to stock a modernist kitchen, make salmon sous vide in the kitchen sink, and why induction plates are awsome.While the recipes are mostly accesible for home cooks (some recipes need a sous vide setup), not all of them are practical. This is a book for the extremely serious foodie nerd. This is not a beginners cookbook, even though a science minded beginner might learn a lot from this (and the original book) in terms of background. But there are also a lot of practical recipes. If you own a pressure cooker, you will really benefit from what is in there (I love the caramelized carrot soup). After Heston Blumenthal at Home, this is my go-to cookbook for impressing people by my culinary skills. If you are very ratio concious, you might take a look whether you find the idea of modernist cuisine, which is anything but traditional, fascinating or disgusting. This video will give you an idea about the spirit: http://www.youtube.com/watch?v=I_tgxzXmpKQ. There is also a long lecture by Nathan Myhrvold on Modernist Cuisine at home available on youtube: http://www.youtube.com/watch?v=HNqeSzH6qY8