Modernist Cuisine

Modernist Cuisine: The Art and Science is a book written by Nathan Myhrvold, Chris Young and Maxine Bilet. The authors were helped by a team of around 20 people who tested and experimented to produce the new recipes and techniques. This book is aimed at the professional cook and the 5 volume set is pretty expensive at about £300 or $455. However, the reviews have certainly made me want to buy the set.

However, the team has given some thought to making their cuisine accessible to the home cook. In October a new smaller book called Modernist Cuisine at Home designed to appeal to the home cook is being published. It is still a bit pricey but if you are a very keen home cook and you like to experiment in the kitchen you may feel it is worth buying at around £90 or $140.

Here are a couple of interesting reviews on the book.

Their latest post on the Modernist Cuisine at Home book is a good one. The cookbook is the “take-home version of the James Beard Foundation’s Cookbook of the Year” – an abridged version of the full five-volume edition. Much is packed into the 456-page book by Nathan Myhrvold and Maxime Bilet who look to re-imagine modern cuisine with the techniques laid out in this monster cookbook….More at “Modernist Cuisine at Home” Cook Book – Selectism

Bishop’s goal is to harness this interest to create better cooks by putting the “why” behind the “how.” Older, more experienced cooks may be using proper technique, but may have no idea why it works or where it comes from, he says. For young people, who may not have grown up watching someone cook, the concrete explanations will provide a foundation….More at New books offer to bring the food science lab home – Denver Post

I’ve found a couple of interesting videos which show some amazing modernist cuisine cooking techniques.

What are people Twittering?

Good point on the cost of the book…….

 

 

 

In their excitement people have been pre-ordering, I may well join them!

 

 

 

 

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