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Modernist Cuisine: The Art and Science of Cooking

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A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understandi A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves.


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A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understandi A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves.

30 review for Modernist Cuisine: The Art and Science of Cooking

  1. 4 out of 5

    Nick Black

    The other day, I thought I'd enjoy some tilapia. Two Sams Choice frozen tilapia fillets and three minutes of microwaving later, I achieved: the fish appeared quite exploded, and neither the particulate matter nor blasted hulls were very delicious (they tasted more like hash browns and frozen fish, respectively). so, i seem rather desperately in need of this 5-volume, $675 cookbook, which can sit alongside Cooking with Hemp on my nascent cookbook shelf (current population: aforenumerated). admitte The other day, I thought I'd enjoy some tilapia. Two Sams Choice frozen tilapia fillets and three minutes of microwaving later, I achieved: the fish appeared quite exploded, and neither the particulate matter nor blasted hulls were very delicious (they tasted more like hash browns and frozen fish, respectively). so, i seem rather desperately in need of this 5-volume, $675 cookbook, which can sit alongside Cooking with Hemp on my nascent cookbook shelf (current population: aforenumerated). admittedly, this is a lot like going and buying a thousand dollars of high-tech fishing equipment and shit when you've never fished, but you've got to spend money to make money!

  2. 5 out of 5

    Tim

    Just arrived on my doorstep this afternoon. Expect a full review when I finish reading it in, oh, 2015.

  3. 4 out of 5

    Ronald Lett

    The only thing keeping this text back from being the first and last word on anything related to food is the fact that it necessarily left out baking, although using the incredibly detailed information in this collection on set foams and ovens, combined with other books on the properties of flour, such as "Bakewise" or "On Food and Cooking", you will be well on your way to mastering that art as well. This is the most incredible collection of empirical and professionally tested set of data on mode The only thing keeping this text back from being the first and last word on anything related to food is the fact that it necessarily left out baking, although using the incredibly detailed information in this collection on set foams and ovens, combined with other books on the properties of flour, such as "Bakewise" or "On Food and Cooking", you will be well on your way to mastering that art as well. This is the most incredible collection of empirical and professionally tested set of data on modern cooking techniques and equipment. The level of the text is that of a layperson, and the photographs are phenomenal. The physics, chemistry, and biology, when present, are presented without reserve. If you have ever wondered how to make the best out of a recipe, why a recipe comes out differently even though you followed it exactly, or how to make your own precisely repeatable recipe for something no-one else has ever thought to create before, this collection is for you.

  4. 4 out of 5

    emilyz

    Something that I really enjoy about this book is that even though it includes a lot of text, it is all worth the reading. It starts with the basics about each ingredient and a few facts about them. For example, in the protein section, it says that eggs contain the highest quality protein that one can buy. This means that eggs beat all of the other meats and beans that contain protein because they are the best so go eggs. I also learned that olives are not a vegetable and that they are fruit. The Something that I really enjoy about this book is that even though it includes a lot of text, it is all worth the reading. It starts with the basics about each ingredient and a few facts about them. For example, in the protein section, it says that eggs contain the highest quality protein that one can buy. This means that eggs beat all of the other meats and beans that contain protein because they are the best so go eggs. I also learned that olives are not a vegetable and that they are fruit. The average lifetime of an olive tree is 400 to 600 years which is very cool since I didn't even know that olive trees existed thinking that they just are there. Then near the end of the book, they introduce dishes that are harder to make and take more effort with facts that help make the dish better. The garlic and dried ancho chiles are not the only ingredients that bring out the tangy flavor in the Peri Peri Chicken but there is also Sherry Vinaigrette and smoked paprika added in to help deepen that flavor of the dish. It also introduces other dishes like Korean japchae, Gambas al Ajillo, Chili Verde, and macaroons with tips on how to make them taste amazing. I would rate this book an 8.79/10 to people that both find cooking and nonfiction interesting. But if one is an easy quieter and gets bored easily if there is no action in the book then I would not recommend this book to them. I believe that this book is maybe for a smaller group of people that would really enjoy and love this book. So if you're ready to take up the challenge of a 2000 something page cookbook, good luck.

  5. 5 out of 5

    Manintheboat

    I'm going edit and update this review as I work my way though each volume. 1) History and Fundamentals: I was surprised to find that this book is written in a narrative style with a high school reading level and is full of pictures. As such, it reads very, very fast. I've never wanted a Kindle but this is a lot of book to lug around. I'm glad the library only checks out one volume at a time, I'd need a dolly to carry it home otherwise. The history portion is fascinating, I wish I knew more about it I'm going edit and update this review as I work my way though each volume. 1) History and Fundamentals: I was surprised to find that this book is written in a narrative style with a high school reading level and is full of pictures. As such, it reads very, very fast. I've never wanted a Kindle but this is a lot of book to lug around. I'm glad the library only checks out one volume at a time, I'd need a dolly to carry it home otherwise. The history portion is fascinating, I wish I knew more about it when I visited Spain. I figured the bacteria and parasites chapter would give me nightmares and I'd never want to eat again, but I think carrot cake is safe... The Story of This Book should have gone first. 2) Techniques and Equipment: This section is less useful to the home cook. I do not have a combi oven, a rotovap, or a pressure cooker. I do have a clever and a wok. I liked the parts about freezing, liquid nitrogen, and blenders. 3) Meat and Veggies: The best volume yet. This book saved my bison roasts. I love my crock pot but in the past my crock pot has charred my lamb shanks and bison roasts, even on low. So sad. I took the fish on onions cooking hint and stacked the crock pot halfway full of layered potatoes and carrots. Then I added the meat and encased it in parsnips, rooted parsley, and celery. 7 hours later: Perfection. 4) Ingredients and Preparations: Jello, foams, wine, and coffee. 5) Plated Dishes: Love the watermelon "steak." If you don't have a fancy kitchen, this is an ideas book. Take notes so you won't forget all the wonderful ideas you get.

  6. 5 out of 5

    Jeannie

    Like many of the brave souls, who were willing to part an extra $600+ to invest in one's culinary education, I bought and added this collection to my cookbook library. I was NOT disappointed. Despite the heavy weight and bulky size of the books, I found myself rejoicing every page. Here you have a wonderful cookbook collection merging art and science together, so seamlessly and beautifully, that you can feel the real harmony of technical and artistic facility of great cookery. A must have for an Like many of the brave souls, who were willing to part an extra $600+ to invest in one's culinary education, I bought and added this collection to my cookbook library. I was NOT disappointed. Despite the heavy weight and bulky size of the books, I found myself rejoicing every page. Here you have a wonderful cookbook collection merging art and science together, so seamlessly and beautifully, that you can feel the real harmony of technical and artistic facility of great cookery. A must have for anyone with a passion for innovation and exploration of modern fine cooking and interest to debunk some cooking myths.

  7. 5 out of 5

    Jm2

    A $650.-(retail) cookbook ($460.-)Amazon.com??? This tome weighs in @ 45#.This is not a cookbook in the traditional sense. It probably doesn't make much sense for someone looking for simple everyday recipes.HOWEVER,i believe it does for cooking what Escoffier's book did in 1906.It adds a whole new dimension to the how & why of cooking processes.The photography is simply breathtaking and entertaining.Cutaways show what is actually happening in those pots & pans during the cooking process.It's a h A $650.-(retail) cookbook ($460.-)Amazon.com??? This tome weighs in @ 45#.This is not a cookbook in the traditional sense. It probably doesn't make much sense for someone looking for simple everyday recipes.HOWEVER,i believe it does for cooking what Escoffier's book did in 1906.It adds a whole new dimension to the how & why of cooking processes.The photography is simply breathtaking and entertaining.Cutaways show what is actually happening in those pots & pans during the cooking process.It's a high speed collision between the art & science of cooking.This thing ( 6 volumes ) is not for everyone for sure. It's so fascinating looking at the lush photos & reading on the "whys" of what is happening in the cooking process,that it's easy to overlook the total impracticality of it all from a casual cooks point of view. Is any of this stuff really practical? Probably not.............but it's beautiful beyond words.Would you be able to make the majority of the recipes? Probably not.But if you truly relate to the next wave in cooking,and appreciate the art of it all.......then it is a must to look this set of books up for yourself and decide.IMHO,it's awesome!

  8. 4 out of 5

    Elizabeth

    $675; but on Amazon.com it's only $461.62. A savings of $213.38! That's like only two ochem textbooks instead of three! $675; but on Amazon.com it's only $461.62. A savings of $213.38! That's like only two ochem textbooks instead of three!

  9. 5 out of 5

    Will

    Completely useless. Let's not argue, come back to bed. Completely useless. Let's not argue, come back to bed.

  10. 5 out of 5

    Marta Serrano

    I have to admit that it took me a long time to convince myself that buying the Modernist Cuisine series was a good investment. I have to say that these books impress me every time I browse through them. It is a compendium of culinary knowledge: a pillar of modern cuisine that brings together decades of trial and error, along with scientific research, to establish the foundations of a new knowledge of food. It has been more than a year since I purchased it and I am happy to say that I still discov I have to admit that it took me a long time to convince myself that buying the Modernist Cuisine series was a good investment. I have to say that these books impress me every time I browse through them. It is a compendium of culinary knowledge: a pillar of modern cuisine that brings together decades of trial and error, along with scientific research, to establish the foundations of a new knowledge of food. It has been more than a year since I purchased it and I am happy to say that I still discover new things every time I read it. For those of you who hesitate to buy the book, I would encourage you to try to find out how many cooking books would it get you to get as much knowledge as in the Modernist Cuisine. My guess is that Modernist Cuisine would be a better value. A useful tip for those of you who have the series is to use the full text search available on the Modernist Cuisine website Nathan Myhrvold and his team for this book. It certainly has helped expand the horizon of our culinary research (my wife owns a catering company in Dubai).

  11. 5 out of 5

    Serge Pierro

    2400+ pages later.... WOW.... This five volume series is breathtaking in both its photography and text, and is easily the definitive statement on modern cuisine. It covers everything pertinent to the contemporary chef, including Sous Vide, Calcium Alginate, Agar Agar and all of the other standards of this approach to cooking. Fans of Harlod McGee's work will feel right at home here with the excellent text, as will fans of good food photography. A VERY HIGHLY recommended book to anyone interested 2400+ pages later.... WOW.... This five volume series is breathtaking in both its photography and text, and is easily the definitive statement on modern cuisine. It covers everything pertinent to the contemporary chef, including Sous Vide, Calcium Alginate, Agar Agar and all of the other standards of this approach to cooking. Fans of Harlod McGee's work will feel right at home here with the excellent text, as will fans of good food photography. A VERY HIGHLY recommended book to anyone interested in the culinary arts, and in particular, the fans of chefs such as Ferran Adria and Grant Achatz.

  12. 5 out of 5

    Alicia F

    Oh how I wish I could afford this.... I borrowed this book from a friend to read it and I was speechless. I never knew a book could be so beautiful. The photography is breath taking and the writing is easy to read, even if you don't know a thing about cooking. This book is definitely for people working in the food industry. If you cook as a hobby, maybe Modernist Cuisine at Home will suffice for about $500 dlls less. Oh how I wish I could afford this.... I borrowed this book from a friend to read it and I was speechless. I never knew a book could be so beautiful. The photography is breath taking and the writing is easy to read, even if you don't know a thing about cooking. This book is definitely for people working in the food industry. If you cook as a hobby, maybe Modernist Cuisine at Home will suffice for about $500 dlls less.

  13. 5 out of 5

    Timothy Deng

    The Holy Bible of cooking, Modernist Cuisine is a masterpiece in every aspect it dips is 6 thick volumes into. The tomes house some of the best food photography and presents diagrams of equipment in a beautiful manner. Entire chapters are filled with novel cooking techniques and equipment, including the obvious modernist tools such as sous vide immersion circulators, as well as more obscure ones such as the Pacojet. While not necessary to read in whole, doing so will leave you smarter and more k The Holy Bible of cooking, Modernist Cuisine is a masterpiece in every aspect it dips is 6 thick volumes into. The tomes house some of the best food photography and presents diagrams of equipment in a beautiful manner. Entire chapters are filled with novel cooking techniques and equipment, including the obvious modernist tools such as sous vide immersion circulators, as well as more obscure ones such as the Pacojet. While not necessary to read in whole, doing so will leave you smarter and more knowledgeable about food.

  14. 4 out of 5

    Ivo

    Great visual content .

  15. 5 out of 5

    Scott

    While interesting, I don't think this set is good enough to be a keeper at the rather high asking price. Best to borrow it from the library. While interesting, I don't think this set is good enough to be a keeper at the rather high asking price. Best to borrow it from the library.

  16. 5 out of 5

    Alip Suro

    Nice book.

  17. 4 out of 5

    Cristiano

    Somewhat shallow, but extremely complete encyclopedia for curious chefs, with beautiful presentation.

  18. 4 out of 5

    Pajiba

    Completely, fantastically over the top. Would never purchase ($600) but a great pickup from the library for a couple weeks to browse though. Photography is stunning as well.

  19. 4 out of 5

    Teve

    I've got this in PDF but someday I'll spring for the hardcopies. I've got this in PDF but someday I'll spring for the hardcopies.

  20. 5 out of 5

    Dave

    This is six volumes at about 400 pages apiece, all on cooking. I'm about halfway through the third one. This is six volumes at about 400 pages apiece, all on cooking. I'm about halfway through the third one.

  21. 4 out of 5

    Justin

    I received this book, for free, in exchange for an honest review. As a background, I cook simple/healthy meals for myself. I am always looking for ways to cook quicker/tastier foods. As such many modernist recipes are a bit more involved than I like. I tend to gravitate more towards the heating charts/Sous Vide/Pressure Cooking tips/techniques than to gels and other seemingly ostentatious presentation tricks. There are many useful tips/techniques throughout the book, that are hard to find (or better I received this book, for free, in exchange for an honest review. As a background, I cook simple/healthy meals for myself. I am always looking for ways to cook quicker/tastier foods. As such many modernist recipes are a bit more involved than I like. I tend to gravitate more towards the heating charts/Sous Vide/Pressure Cooking tips/techniques than to gels and other seemingly ostentatious presentation tricks. There are many useful tips/techniques throughout the book, that are hard to find (or better than those found) in other books. I think this book is degrees better than other how to cook books. However, it is also quite expensive so that its extra content may not be worth it to more amateur readers such as myself. I am not sure if I will buy this, but I will definitely ask my library to get it and reread it. The visual presentation is stunning. I also like the way recipes are laid out in usage blocks. So if the first step is to saute onions,carrots and celery and the second is to add thyme and coconut oil and blend, onions will be in the first block and thyme in the second. I think this is a great way to write a recipe and am surprised I haven't seen it before. All in all the authors seem to have done a great deal of work/research because they truly love the science of cooking. In summary both books in this series are excellent, but this one is a better cover-to-cover (albeit pricey) book while Modernist Cuisine at Home is more for learning by recipe

  22. 4 out of 5

    Leyla Johnson

    This collection comes in a series of 5 volumes about food - in fact everything you would want to know about food and about cooking food. As the introduction says this book is not just about 'what' and 'how', but the 'why'. The book delves deep into the behaviour of food, the science and how we can change that behaviour or work with it. . It is a great read, a book that would be dipped into for many years - just leave it on the coffee table and you will never get your guests to leave. I am astoun This collection comes in a series of 5 volumes about food - in fact everything you would want to know about food and about cooking food. As the introduction says this book is not just about 'what' and 'how', but the 'why'. The book delves deep into the behaviour of food, the science and how we can change that behaviour or work with it. . It is a great read, a book that would be dipped into for many years - just leave it on the coffee table and you will never get your guests to leave. I am astounded by these books, the information in them and the photography is just to die for. Not your run of the mill recipe volumes, but so much, much more. If you are a person who likes to know why things happen and are a fan of Heston Blumethal you will love these, they are not books that you read from cover to cover, although I suppose you can do that, but something you can dip into many times. Just don't blame me if you are constantly late, due to dipping in too long. I did see some reviews say they are expensive, but for the information, the research that must have gone into the series, and most of all the presentation and photography which are pieces of art - I don't think they are expense - there are 5 volumes after all. These books were supplied to me in return for a honest and unbiased review.

  23. 4 out of 5

    Critterbee❇

    Encyclopedic, text book, and precise. This is a wonderful teaching tome for those interested in cooking, cooking and science (a la Harold McGee), modernist cuisine, and molecular gastronomy. Oh, and for anyone who is a fan of the amazing, wonderful superstar chef Ferran Adria and his generous teachings. There are other grand chefs referenced or featured in this multi-volumed set, and it is very interesting reading. I might be biased, as I took a class on science and cookery that I found extremely Encyclopedic, text book, and precise. This is a wonderful teaching tome for those interested in cooking, cooking and science (a la Harold McGee), modernist cuisine, and molecular gastronomy. Oh, and for anyone who is a fan of the amazing, wonderful superstar chef Ferran Adria and his generous teachings. There are other grand chefs referenced or featured in this multi-volumed set, and it is very interesting reading. I might be biased, as I took a class on science and cookery that I found extremely intriguing and improving, but I do think that anyone who enjoys cooking or who is even slightly interested in why things cook as they do would love this title. It is a bit expensive, but I would say it is worth buying if you have a serious interest in cooking. Also, it is more a book to reference and concentrate on certain sections rather than to read cover to cover. Unless, of course, you are a student of cooking. **eARC netgalley**

  24. 4 out of 5

    Chak

    I want this book set, though I consider it more of a beautiful science book than a "cookbook." Cheapest prices I've found other than ebay is Barnes & Noble with a 30% off member coupon. Some of the coupons don't work since it is already discounted, but some of them do. I am waiting for a 40% off coupon that works on their already discounted pricing, and then I am pulling the trigger on this baby. I got a chance to browse through it on black Friday in my neighborhood B&N. Just warning you - do NO I want this book set, though I consider it more of a beautiful science book than a "cookbook." Cheapest prices I've found other than ebay is Barnes & Noble with a 30% off member coupon. Some of the coupons don't work since it is already discounted, but some of them do. I am waiting for a 40% off coupon that works on their already discounted pricing, and then I am pulling the trigger on this baby. I got a chance to browse through it on black Friday in my neighborhood B&N. Just warning you - do NOT try to carry it home from the store. You will need at least one chiropractor appointment to recover. It is beautiful and gorgeously printed. However, when I do get this thing, I will have to have a safe room in which it can off-gas, because it STINKS of new book. New book is a nice smell, but this one is just too intense.

  25. 5 out of 5

    Davek

    I have never seen in my life anything quite like this. It's one of the best books ever written by mankind—probably, I mean seriously. I'm in the process of reading it. And I'm a cooking science junkie and so far this book has satisfied me. Harold McGee's On Food & Cooking CANNOT compare to this. This is a league of its own. The information, knowledge, science is pretty amazing! Wide, deep, vast. The photography is... unbelievable. Out of the universe. It is VERY VERY well produced. I've read McGee's I have never seen in my life anything quite like this. It's one of the best books ever written by mankind—probably, I mean seriously. I'm in the process of reading it. And I'm a cooking science junkie and so far this book has satisfied me. Harold McGee's On Food & Cooking CANNOT compare to this. This is a league of its own. The information, knowledge, science is pretty amazing! Wide, deep, vast. The photography is... unbelievable. Out of the universe. It is VERY VERY well produced. I've read McGee's On Food & Cooking and find it a bit disappointing. I need deeper science and something is missing. Nathan's tome is the answer I've been waiting for. So far I am flabbergasted. My jaw dropped. When you read it, you will shake your head at the amount of effort they take to produce this book. Just unbelievable. It's a landmark contribution to humanity.

  26. 4 out of 5

    Cath

    I am not a cook. My boyfriend is. Even though for him its a bit more like study material- I myself enjoy it too. I actually like to open one randomly and get lost in it for hours... The photographs are beautiful, the paper and quality, the plexiglass is nice touch too. It feels luxurious but- unlike most of luxurious big beautiful books- its not a coffee table book. I am told that most of people who buy it in fnac (Paris) are amateurs who just want to have beautiful, expensive books to look at. T I am not a cook. My boyfriend is. Even though for him its a bit more like study material- I myself enjoy it too. I actually like to open one randomly and get lost in it for hours... The photographs are beautiful, the paper and quality, the plexiglass is nice touch too. It feels luxurious but- unlike most of luxurious big beautiful books- its not a coffee table book. I am told that most of people who buy it in fnac (Paris) are amateurs who just want to have beautiful, expensive books to look at. That made it harder to get hold of. Anyway- I am doing pastry and I would love them to do some books on that as well- yay for all the chemistry behind baking, just imagine these awesome pictures of the bubbles in sponges and flaky crust... :)

  27. 5 out of 5

    James

    While an interesting read in spots, it's $500+ price is ludicrous, get it from the library, it's not a keeper. It's extensive list of cooking with chemicals will probably keep you away from trendy, bizarre fusion restaurants for a long time, while cooking techniques using equipment costing $10,000+ are not useful for the home chef. Also most of the recipes don't appeal to me, and I eat a wide range of world cuisine. Meat glue anyone? Didn't you have xanthan gum at home for cooking when you were a While an interesting read in spots, it's $500+ price is ludicrous, get it from the library, it's not a keeper. It's extensive list of cooking with chemicals will probably keep you away from trendy, bizarre fusion restaurants for a long time, while cooking techniques using equipment costing $10,000+ are not useful for the home chef. Also most of the recipes don't appeal to me, and I eat a wide range of world cuisine. Meat glue anyone? Didn't you have xanthan gum at home for cooking when you were a kid? Required reading if you are a owner of weird eateries of the tiny, decorative plate variety.

  28. 5 out of 5

    Kristine

    Modernist Cuisine by Nathan Myhrvold et. al. is a free NetGalley ebook that I read in late November just before heading to Arizona for Thanksgiving. After reading Modernist Cuisine at Home, I figured that this edition would have more of an elite restauranteur appeal to it. Yup. Though the high-quality photography is very much still in place, the recipes of this book series requires a fully equipped kitchen and openness to biological source knowledge (musculature of animals, plant anatomy, the con Modernist Cuisine by Nathan Myhrvold et. al. is a free NetGalley ebook that I read in late November just before heading to Arizona for Thanksgiving. After reading Modernist Cuisine at Home, I figured that this edition would have more of an elite restauranteur appeal to it. Yup. Though the high-quality photography is very much still in place, the recipes of this book series requires a fully equipped kitchen and openness to biological source knowledge (musculature of animals, plant anatomy, the construction of several different kinds of kitchen appliances); this makes the recipes a little exclusive, but no less awe-inspiring.

  29. 5 out of 5

    Lanier

    Love the 10 Commandments on page 27, and profiles of chefs Alice Waters, Ferran, and kid-brother, Albert Adria and elBulli co-owner, Juli Soler. However, this is my favorite quote, so far: 23— I always say a gastronome who isn’t an environmentalist is just stupid, and I say an environmentalist who isn’t a gastronome is just sad. Carlo Petrini, who began the “Slow Food” Movement, in Italy in 1986—

  30. 4 out of 5

    Christine

    I made it through the first chapter or so before I had to return this HUGE book to the library. It was very interesting on the history of food and food in culture and cooking. The biggest knock I have against it is that it is so big and heavy that one cannot sit comfortably in a chair to read it. I really wish the publisher would release this in an interactive ebook format such as iBook. I would love to finish reading it!

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