CH Runners
Not Running => Food => Topic started by: Natasha on November 02, 2012, 09:53:07 AM
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This week's NOVA was about food and cooking (I love NOVA) and they featured a cookbook called Modernist Cuisine that is all about cooking using modern science. The author is big on sous vide, for example. But the book costs $460 at Amazon, :eek: and is geared more towards professional chefs. So he wrote/published another book...
(http://ecx.images-amazon.com/images/I/51SDk4C3PHL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg)
Only $119.99.
Anyone here familiar with it?
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Nope. Don't care, either. Doesn't look like it has any good pot roast recipes.
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Oh, and they have a website...
www.modernistcuisine.com (http://www.modernistcuisine.com)
I want to try the macaroni and cheese recipe on the website to see if it's significantly better than regular mac and cheese.
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Why is so expensive? Do they have it at the library? I'd be interested to browse though it.
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1) Take that shit to the Food Forum.
2) I heard the Podcast on it. It's interesting from a science and geek perspective, but from a culinary arts perspective, not so much. :-\
However, if someone was into science and into cooking- this would be a cool book for them.
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Why is so expensive? Do they have it at the library? I'd be interested to browse though it.
It's huge for one thing. The original is 6 volumes and over 50 pounds. But they do have it at the library!! Thanks for the suggestion. I had assumed they wouldn't but I'm going to try to get one today.
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50 pounds! Wow! Take a look and report back!
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Why is so expensive? Do they have it at the library? I'd be interested to browse though it.
is more like a textbook.
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very interesting
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I love having a little science in my cooking. I'm a big fan of Cooks Illustrated because they explain the why in addition to the how.
I'll check that book out if my library carries it. Thanks!
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That's why I love Alton Brown, he explains the science behind what he's doing. But I wouldn't spend that much on a cookbook!! Even the cheaper version.
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I always just think this is odd. I don't really want my food cooked in a water bath....kinda grosses me out.
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I always just think this is odd. I don't really want my food cooked in a water bath....kinda grosses me out.
I made a Cooks Illustrated recipe for cheesecake once that involved a water bath -- it was friggin' awesome!!!
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I made a Cooks Illustrated recipe for cheesecake once that involved a water bath -- it was friggin' awesome!!!
You have a waterbath?
It just reminds me of work. I can't wait untilvthey start autoclaving food to cook it.
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cheesecake almost always needs a water bath to set nicely. so does flourless chocolate cake
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You have a waterbath?
It just reminds me of work. I can't wait untilvthey start autoclaving food to cook it.
I picked up Volume II, Techniques and Equipment, and an autoclave is #10 for "Must-Have Tools for the Modernist Kitchen". :D
Y'all are talking two different kinds of water baths. Anyway, I think it's great. Just think how weird they probably thought ice cream was when it was first invented. Cream that was cold? And sweet?
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Y'all are talking two different kinds of water baths.
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do you think williams-sonoma carries autoclaves...?
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Do you mean sous vide?
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do you think williams-sonoma carries autoclaves...?
:sidesplit:
:vomit: