Author Topic: Modernist Cuisine (Read 12098 times)

Natasha · « **on:** November 02, 2012, 09:53:07 AM »

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...

Only $119.99.

Anyone here familiar with it?

Suesquatch · « **Reply #1 on:** November 02, 2012, 09:55:53 AM »

Nope. Don't care, either. Doesn't look like it has any good pot roast recipes.

Natasha · « **Reply #2 on:** November 02, 2012, 09:57:42 AM »

Oh, and they have a website...

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.

caito · « **Reply #3 on:** November 02, 2012, 09:59:29 AM »

Why is so expensive? Do they have it at the library? I'd be interested to browse though it.

crazypants · « **Reply #4 on:** November 02, 2012, 09:59:41 AM »

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.

Natasha · « **Reply #5 on:** November 02, 2012, 10:05:54 AM »

Quote from: caito on November 02, 2012, 09:59:29 AM

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.

caito · « **Reply #6 on:** November 02, 2012, 10:12:16 AM »

50 pounds! Wow! Take a look and report back!

witchypoo · « **Reply #7 on:** November 02, 2012, 11:26:15 AM »

Quote from: caito on November 02, 2012, 09:59:29 AM

Why is so expensive? Do they have it at the library? I'd be interested to browse though it.

is more like a textbook.

merigayle · « **Reply #8 on:** November 02, 2012, 11:39:32 AM »

very interesting

BonitaApplebum · « **Reply #9 on:** November 04, 2012, 11:43:10 AM »

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!

moroccangirl · « **Reply #10 on:** November 04, 2012, 11:54:12 AM »

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.

Magic Microbe · « **Reply #11 on:** November 04, 2012, 01:11:10 PM »

I always just think this is odd. I don't really want my food cooked in a water bath....kinda grosses me out.

BonitaApplebum · « **Reply #12 on:** November 04, 2012, 03:12:07 PM »

Quote from: Magic Microbe on November 04, 2012, 01:11:10 PM

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!!!

Magic Microbe · « **Reply #13 on:** November 04, 2012, 06:15:49 PM »

Quote from: BonitaApplebum on November 04, 2012, 03:12:07 PM

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.

diablita · « **Reply #14 on:** November 04, 2012, 06:44:05 PM »

cheesecake almost always needs a water bath to set nicely. so does flourless chocolate cake

Natasha · « **Reply #15 on:** November 04, 2012, 07:14:51 PM »

Quote from: Magic Microbe on November 04, 2012, 06:15:49 PM

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".

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?

witchypoo · « **Reply #16 on:** November 05, 2012, 10:52:25 AM »

Quote from: Natasha on November 04, 2012, 07:14:51 PM

Y'all are talking two different kinds of water baths.

1.

do you think williams-sonoma carries autoclaves...?

onawhim · « **Reply #17 on:** November 05, 2012, 10:59:35 AM »

Do you mean sous vide?

Magic Microbe · « **Reply #18 on:** November 05, 2012, 11:21:16 AM »

Quote from: witchypoo on November 05, 2012, 10:52:25 AM

1.

do you think williams-sonoma carries autoclaves...?

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Author Topic: Modernist Cuisine (Read 12098 times)