Modernist Cuisine: The Art And Science Of Cooking (2011) - Plot & Excerpts
I'm going edit and update this review as I work my way though each volume.1) History and Fundamentals:I was surprised to find that this book is written in a narrative style with a high school reading level and is full of pictures. As such, it reads very, very fast. I've never wanted a Kindle but this is a lot of book to lug around. I'm glad the library only checks out one volume at a time, I'd need a dolly to carry it home otherwise.The history portion is fascinating, I wish I knew more about it when I visited Spain.I figured the bacteria and parasites chapter would give me nightmares and I'd never want to eat again, but I think carrot cake is safe...The Story of This Book should have gone first.2) Techniques and Equipment: This section is less useful to the home cook. I do not have a combi oven, a rotovap, or a pressure cooker. I do have a clever and a wok. I liked the parts about freezing, liquid nitrogen, and blenders.3) Meat and Veggies:The best volume yet. This book saved my bison roasts. I love my crock pot but in the past my crock pot has charred my lamb shanks and bison roasts, even on low. So sad. I took the fish on onions cooking hint and stacked the crock pot halfway full of layered potatoes and carrots. Then I added the meat and encased it in parsnips, rooted parsley, and celery. 7 hours later: Perfection.4) Ingredients and Preparations: Jello, foams, wine, and coffee.5) Plated Dishes:Love the watermelon "steak."If you don't have a fancy kitchen, this is an ideas book. Take notes so you won't forget all the wonderful ideas you get. Like many of the brave souls, who were willing to part an extra $600+ to invest in one's culinary education, I bought and added this collection to my cookbook library. I was NOT disappointed. Despite the heavy weight and bulky size of the books, I found myself rejoicing every page. Here you have a wonderful cookbook collection merging art and science together, so seamlessly and beautifully, that you can feel the real harmony of technical and artistic facility of great cookery. A must have for anyone with a passion for innovation and exploration of modern fine cooking and interest to debunk some cooking myths.
What do You think about Modernist Cuisine: The Art And Science Of Cooking (2011)?
This is sick in a positive way. Got this book as birthday present (my 30th).
—Laurenn_Darlinn
Completely useless. Let's not argue, come back to bed.
—nikki3711
What can I say? A modernist compendium...
—Rekhmina
