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Modernist Cuisine at Home by Nathan Myhrvold & Maxime Bilet

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Books : Cooking : English
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THIS IS A SCANNED COPY! DO NOT COMPLAIN!!! IF YOU WANT AN HD CLEAR COPY GO BUY THE BOOK
IT'S ONLY $111.25 


 


I wasn't
sure what to expect when I was recommended this book. It cost a lot, and I thought, "this book better change my
life." Well, let's say this book is pretty darn amazing.

The first thing you'll notice is all
the photography throughout the book. A team of photographers took the time out to plan all the gorgeous shots in this
book. In it you'll also find pictures of cross-sections of food being prepared, as if someone laser-sawed things in
half (someone did), and froze them in time. What is presented are beautiful views of things you wouldn't normally
see.

Some highlights include 14 shades of eggs. They show an egg cooked at 14 different temperatures from
55° C/131° F to 90° C/194° F. You can then pick and choose which egg you want to make based on the photo. A
lot of the recipes have photos for almost every step of the process. You can't believe how helpful that can be when
cooking. In the back, there are conversion tables for all your cooking needs: temperature, weights, volumes, etc. They
provide lists of where to buy certain foods and equipment. They also have a dictionary for you to reference any words
you may not be familiar with. It's all immensely helpful.

Lastly, there are four gorgeous 8x10 photos of
foods included for you to frame. Since I didn't have frames to fit them, I scanned them and readjusted for my own
frame [see photo]. I took out the photo of vegetables because who really likes veggies? Gross.

This is a
*gorgeous* book. This could double as a coffee table book, or fit right in among your other cookbooks. Recommended.

- Benjamin Bannister, Amazon.com


For those of you that don't want to read the silly-long
review I wrote, scroll down to "BOTTOM LINE" for the important stuff.

I'll start with a
disclaimer: Do not buy this book until you are familiar with the original "Modernist Cuisine." By that I do
not mean you need to own that set first (quite the opposite, this is the stepping stone to the full set), but you should
understand that it encompasses a style of cooking that can be crudely summarized as "cooking for scientists"
or "how to make dinner in a laboratory." Once you know what you're getting into, decide if it's
worth around $140 of your hard-earned cash.

Now, on to the good stuff. For those of you who salivated for a
year, wishing you could justify buying "Modernist Cuisine" but knowing you wouldn't be able to use it to
it's full potential (like me), your prayers have been answered! "Modernist Cuisine" made headlines (in
the Food and Travel section) for:
1. Deconstructing the science of cooking rather than just listing recipes
2.
Focusing on modern methods of preparing foods using tools such as combi ovens, sous vide setups, emulsifiers, etc
3. Including some rather stunning photography of the equipment and ingredients within

I am happy to say
that all three are present in the "at Home" version. First, "Modernist Cuisine at Home" (MCAH
hereafter) introduces a consolidated set of kitchen tools and gadgets that the home chef can reasonably afford.
Don't have the funds for the laboratory-grade centrifuge featured in "Modernist Cuisine?" No problem. Not
only does MCAH omit the prohibitively expensive tools from its recipes, but many of them are the same recipes found in
the original, redone for the home cook. MCAH even goes as far as offering several options at varying price ranges for
the equipment used within.

The same goes for the ingredients. MCAH mostly does away with the laundry list of
exotic spices and chemicals featured in many "modernist" cookbooks and instead relies on ingredients you can
find either at the local grocery store, or in reasonable quantities online. For the ingredients you are probably less
familiar with (malic acid? agar agar?) there is a two-page spread detailing what each does, where it comes from, and
what it costs. In many cases, the recipes will list alternatives if you choose not to add their recommendations to your
shopping list.

Much like Modernist Cuisine, MCAH explains some of the science behind the various cooking
techniques, but at a beginner's level. Each recipe includes a blurb about what's going on inside the pot (so
to speak), and almost all of them include multiple variations at the end, allowing for a wide variety of options. This
is especially useful for people new to the idea of sous vide cooking, as MCAH does a great job explaining exactly how it
works, and how to make it work for you.

How has it taken me this long to get to the photography? Stunning,
just as in "Modernist Cuisine". I don't know how they did it, but every picture is suitable for framing.
Equipment has been dissected to yield amazing looking cross-sections used in explaining how the various tools function.
And get this: included in the back are four prints from MCAH you can frame. I had no idea until they fell out while I
was reading, but they are every bit as beautiful as the photos inside, and I dare say will look better on the walls of a
kitchen than the usual crap paintings of grapes or farms or cows that people seem obligated to put up these days.

If it seem like I'm gushing, it's because I am. Any home cook who has jumped into sous vide cooking
has probably experienced the frustration I have with cookbooks dedicated to the style. You have Douglas Baldwin's
"Sous Vide for the Home Chef," which, while great for it's temperature charts (and the fact it came out
before anything else was available) is too simple for anyone looking to expand their horizons into restaurant-quality
preparations (French Laundry, anyone?). And on the other end of the spectrum is Thomas Keller's "Under
Pressure," which, while exquisite in creativity and detail, is geared completely towards the restaurant chef (which
he warns in the forward), both in scale and complexity. Even the original "Modernist Cuisine", while featuring
more accessible recipes than "Under Pressure", still excluded the home cook from about half of it's
contents due to equipment or ingredient limitations. MCAH is the first book that features sous vide in a way that the
home cook can learn and excel at, while also creating dishes that will blow the guests away. Seriously, the stuff you
can make from this book looks like it belongs on the set of Iron Chef.

BOTTOM LINE:

This is a
"modern" (or Modernist) cookbook, so the recipes inside are going to be closer to what you'd find in a
restaurant that uses an obscure adjective for it's title rather than what you'd see in your grandmother's
kitchen. If the idea of cooking a beautiful cut of salmon in a Ziploc bag seems blasphemous, or using a digital scale
instead of an elephant-shaped measuring cup is akin to high treason, you may not be ready to make the jump. But if you
want to learn how modern cooking styles can produce amazing taste and presentation in your kitchen (while removing much
of the uncertainty and variation that traditional high-heat methods entail), this is the book for you.

PROS:

- Currently the best book available for home sous vide setups
- Delicious recipes using
accessible ingredients for breakfast, lunch, dinner, and dessert. Meat, Poultry, Fish and Veggies. Even has a few vegan
options inside.
- Teaches the "why" of cooking, not just the "how"
- Stunning photography,
and great step-by-step images for most of the recipes
- Comes with a separate water-resistant "kitchen
manual" with every recipe inside so you can keep the gorgeous main-book away from the messiness of the kitchen.
- Comes with 4 prints you can frame in your home. Or not.
- Even though the recipes are designed using ingredient
weights, approximate volume measurements are included
- Well constructed. You could easily beat an intruder to
death with this book if you caught him stealing your sous vide setup
- Even has the bookmark ribbon you see in
bibles, which fits, since this has become my new kitchen bible.

CONS:

- Though it says "at
Home" in the title, your average kitchen will most likely lack some of the basic tools used in many of the recipes.
At a minimum, you will need a digital scale, Sous Vide setup, a pressure cooker, and a whipped cream siphon. MCAH will
help you in your quest to acquire those tools, but you should commit to expanding your kitchen arsenal if you plan to
use this book to it's full potential.
- There are no calorie counts on these recipes, and in some cases if
there were, it would take scientific notation to fit on the page. This is not a diet book, this is a book dedicated
purely to creating the most delicious food possible at home. When you get to the page about deep-frying a hamburger,
you'll understand what I mean.
- $140 (or whatever they charge now) isn't chump change, and for most
people the new equipment will add to the cost.
- The sandwich on the cover does not actually levitate when you make
it at home.
- Does not mow the lawn while you aren't using it.

Feel free to ask any questions in
the comments. I am in no way affiliated with the producers of this book, though I would consider trading my first-born
for a chance to work in their kitchen. Your Mileage May Vary.

EDIT - 6 Oct 2015: Three years later and I
still love this book. I not own the full-fledged Modernist Cuisine: The Art and Science of Cooking, but I'm always
going back to this one. Take the leap!

- Seth A Ratner, Amazon.com   Show Demonoid some love with  BitCoin:
1DNoid2VRyfYn9T38Z1SZ5XncG7WMgCeUL How to get BitCoin?  


           

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