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Molecular Gastronomy

Modernist Cuisine - The Art and Science of Cooking ... less per pound than Parmigiano Reggiano (it is almost 50 lbs)

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Modernist Cuisine - The Art and Science of Cooking ... less per pound than Parmigiano Reggiano (it is almost 50 lbs)

rworange | Feb 16, 2011 07:41 PM

Do the math ... $467.62 at Amazon ... but the shipping is free
http://www.amazon.com/gp/product/0982...

Who is buying this six volume, 2,438 page cookbook with 1,522 recipes by Nathan Myhrvold?

Any good links to excerpts? There is a Chowhound post about cooking perfect fish that was interesting
http://chowhound.chow.com/topics/721165

Yes, I don't cook much, but I love knowing the science behind cooking and the fish post got me interested.

I'm a huge fan of Harold McGee who was a contributor to the book. He writes in the Amazon blurb

"Modernist Cuisine is a landmark contribution to the craft of cooking and our understanding of its underlying principles. Its scale, detail, and eye-opening graphics are unmatched by any other book on the subject. It will be an invaluable resource for anyone with a serious interest in cooking techniques, whether the professional innovations of the last few decades or the long traditions on which they build."

I'm also interested in the Sections for Food Safety (Simplifyig food safety with science) and Microbiology for Cooks (Protists and viruses and prions, oh my!)

There are recipes from fish and chips to a 30 hour hamburger.

It is cool that the Techniques and Equipment includes microwaves (and slightly dangerous tricks you can do with it).

Potentially iInteresting stuff to me from that part of the book which "pro­vides a new view inside the old approaches—from grilling to smok­ing, stir-fry to saute—to reveal what is really going on. This view through the sci­en­tists’ eyes debunks many long-held mis­con­cep­tions about tra­di­tional ways of cook­ing. The authors show, for exam­ple, why:

1.boil­ing often cooks faster than steaming;
2.adjustable grills cook just as hot as fixed grills;
3.expen­sive pots and pans are not worth it;
4.bak­ing is really all about dry­ing the food;
5.deep-fried food tastes best when the oil is older"

I'm just kind of disappointed there is no ebook version. More than the price, the thoguht of lugging this around and having it take up shelf space is sort of a negative for me.

Here's the table of contents from the website
http://modernistcuisine.com/about-mod...

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