Modernist Cuisine

Modernist Cuisine: The Art and Science of Cooking

To call this a ‘book’ would be an understatement, and I don’t mean that in a way which insults other books as every book has great value depending on who its reader is. However; Modernist Cuisine is with out doubt one of the most important pieces of cooking/gastronomy/food science writing published since Harold McGee’s On Food & Cooking, and is revolutionary in its approach. Even Ferran Ardia has been quoted as saying “This book will change the way we understand the kitchen”.

The Masterminds behind the Modernist Cuisine

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. Below is a TED talk by Nathan Myhrvold where he goes into the details which make this such a unique book.

What you can take away from this book:

As a chef there are many invaluable features which include:

  • Insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying
  • The most comprehensive guide yet published on cooking sous vide, including the best options for water baths, packaging materials, and sealing equipment; cooking strategies; and troubleshooting tips
  • More than 256 pages on meat and seafood and 130 pages on fruits, vegetables, and grains, including hundreds of parametric recipes and step-by-step techniques
  • Extensive chapters explaining how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas
  • More than 300 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adrià , Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others

Everything from the photography to the content are outstanding and have been put together in a way that was both creative and innovative. For more information and for a whole host of facinating food related articles visit the Modernist Cuisine website

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