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Modernist Cuisine at Home is destined to change the way we cook and the way we use recipes. For all of us who cook regularly, this book opens up a whole new world of possibilities. It is full of insights that encourage us to try something new and that teach us something on every single page. --Martha Stewart
Modernist Cuisine at Home offers useful techniques and solutions that expand our abilities, and it provides us with a practiced and thorough understanding of why things happen the way they do. Most importantly, it ignites a curiosity within and compels us to ask ourselves not What should we make for dinner? but rather, What can we make for dinner? --Thomas Keller
...Nathan Myhrvold and his team, responsible last year for the food-publishing triumph of the decade, the six-volume Modernist Cuisine, have now scaled down and domesticated many of the advanced techniques... Of these, sous vide cooking is the most likely to find a place in the home kitchen, as it has in mine, and Modernist Cuisine at Home treats the subject in glorious detail. --Jeffrey Steingarten, Vogue
From the Inside Flap
Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team-all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.
Change the way you think about food: Modernist Cuisine at Home opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this vibrantly illustrated 456-page volume you'll learn how to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning new recipes, including pressure-cooked Caramelized Carrot Soup, silky smooth Mac and Cheese, and sous vide Braised Short Ribs. You'll also learn about the science behind your favorite dishes, what's really happening when you roast a chicken, and why pressure cookers are perfect for making soup.
Most recipes require some novel equipment for your kitchen (e.g. sous-vide equipment, ice cream maker, smoker, NO2/CO2 siphon). If you are not interested in buying some of this equipment, this book (and style of cooking) just is not for you. Nothing wrong with that; just don't buy the book to become disappointed.
This should be your first book on modernist cooking (or molecular gastronomy or whatever you want to call it). I like the focus on every-day cooking as opposed to fancy cooking - it makes it easier to take some of the techniques on board. (I do own the big Modernist Cuisine: The Art and Science of Cooking, which is more encyclopaedic and directed towards professional chefs its an overwhelming book.) In contrast, the current book only makes use of equipment that easily can be bought in most large kitchen stores. If I had written this publication, I would have pushed the envelope a little bit further, but I understand the choice made my its authors. Naturally, there is quite a bit of overlap in content between the two books, but the authors have really written a new book. The recipes all seems to be new. They must have continued to experiment after the first publication and then decided to write it all up. So if you are an amateur chef like me that feels a bit overwhelmed by the big set, you will like this book. If you are a professional chef, I think this book is for you as its easy to digest and let you then use your creativity.
The book provides a lot of recipes that are variations on a theme. In the regard the book resembles Ash's John Ash: Cooking One on One : Private Lessons in Simple, Contemporary Food from a Master Teacher. Even though that book does not have any modernist cuisine at all only classic cuisine that is tried & tested.Read more ›
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If you're American you'd probably like this a lot more than a European because you'd at least be familiar with the items which they give recipes for. I had hoped that it would be a version of Modernist Cuisine without the need for complex (and expensive) equipment. It isn't. It is mainly a collection of techniques and recipes to produce Modernist versions of American comfort food dishes. At around £80 it's very poor value, unlike Modernist Cuisine at 5 times the price which is brilliant.
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This book has just arrived and already I can't praise it enough. To get some idea of the sheer content and breadth of this book - check out the content list on their site: [...] - I can't even begin to review the detail of the topics covered but will give a couple of lines on who it may suit.
I'd describe myself as an enthusiastic home cook with a growing shelf of cooking books and countertop of kitchen gadgets (including a sous vide cooker). I'm happy to take time over recipes but don't possess the skills or resources of a professional kitchen.
I have read (or at least dipped into) a large number of cookbooks which have excellent content including the full version of modernist cuisine. The recipes that inspire you in the likes of the Fat Duck Cookbook, Under Pressure and titles of similar calibre are mainly beyond what one can reasonably hope to replicate in the home kitchen due to all the individual parts that go into each dish. This book manages to contain similar dishes but quickly gets to the crux of why something should be cooked in a certain way, explains it simply and gives an interesting recipe that incorporates it (without requiring 8 other parts to be prepared before plating). The stunning photography challenges any coffee table cookbook yet this is not a book that is likely to remain there. There are so many recipes that will inspire you and all are accessible to a (enthusiastic) home cook.
It's printed on the highest quality art paper and includes a cooking proof kitchen manual that includes all the recipes on washable, tear resistant paper. If you have a passion for cooking (or know someone that does) just buy the book - it's well worth the cost and there's no way you can be disappointed.
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Modernist Cusine at home is a fantastic book demonstrating how to use the science in a home environment. It is a practical guide to "how to get it done"; whereas the original Modernist Cuisine goes in details on why and takes no short cuts and makes no compromises. In short, it is the volume which pulls the first set together for those without an extensive professional kitchen and unlimited access to ingredients and equipment.
The focus of the book is on techniques and use of equipment which are new or recently had a renaissance. Favorite equipment includes pressure cooker, water bath / CVAP oven and vacuum sealer. As many do not have a water bath and vacuum sealer, makeshift alternative solutions are given. Common to the equipment is that their best use can often be explained by science, thus taking the guesswork out of the equation.
The sections focus on common dishes, such as pizza, burgers, steaks, roast chicken, salmon, vegetables and pies. Many of the recipes offer alternative variations, encouraging the cook to use the fundamental technique while creating their own dishes. By using the on common dishes, it becomes more clear how the techniques can then be applied to many other tried, tested and true recipes.
The book is not meant as an entry level cook book for someone who needs to learn some tricks to keep themselves fed. It is geared towards those who want to learn how to make the most out of available tools and characteristics of various foods, and raise the flavor to a new level. Although in no way necessary, it is my belief this book will inspire more to buy the first set, so as to gain a deeper understanding.
The book keeps the extremely high standard for food photography, a pure delight to look at, also making it a great book for the coffee table!
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