Modernist Cuisine at Home – by Nathan Myhrvold, Maxime Bilet

Modernist Cuisine at Home by Nathan Myhrvold,  Maxime Bilet

Modernist Cuisine at Home covers a lot of culinary innovated processes any food enthusiast would love to know. It is a simpler version of the 6 volume set Modernist Cuisine. This home cook’s version for the basic kitchen contains recipes that were developed for a wider audience to appreciate in their own kitchens. This cookbook is designed simply for educating the home cook; equipment, techniques, and recipes, are introduced in detail. The first part of the cookbook describes what a home cook needs to know about ingredients, cooking utensils, and appliances to utilize them effectively. It is colorfully illustrated to show countertop tools, invaluable modernist tools, digital scales, digital thermometers, silicone mats and molds, micro planes, blenders and food processors among the few that are well described, along with explanations of what they are used for.

In the second part of this recipe cookbook-somewhat scientific guide, there are over 400 recipes. A number of these recipes are reformulated from recipes in the Modernist Cuisine to make them a simpler version of the originals. They include poultry, sandwiches, vegetables, soups, and casseroles to name a few. The focus is on quality-in the way the information is brought to the readers. With step by step photos for recipes, and a new system for measuring-in grams, which is the way to go according to the pros who wrote this book, learning styles and techniques are applied to create masterpieces in a more modernistic way.

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There are plenty of techniques you’ll be glad to learn; the secret to making absolute caramelized vegetable soups and purees, rich gravies and a hollandaise sauces that are perfectly smooth, and never separate, using a pressure cooker to cut time and ensure a more desired flavor, how to cook up fish and steak to perfection whether at home or away at a barbeque, what to do so you can create the perfect crispy pizzas like they were baked in a wood-fired brick oven, and cooking for crowds-delicious dishes, just to name a few.

It’s a great source of material for learning what to do with foods using a microwave, pressure cooker, and other modern appliances, so you can create monumental dishes instead of blah, flavorless dishes, with no texture and color. The photos of the complete dishes are very dramatic and fantastic. Throughout this marvelous cookbook you will pick up tips and learn how to do everything you need to set up a kitchen and work well in it.

It’s a bit difficult to describe the extreme quality of this fascinating coffee table cookbook. So many technical points are made and photography is used to support these points. You will learn how to can, how to calibrate your oven, bake on the grill, store cooked foods, all about unusual ingredients, cooking sous vide-a method of cooking food sealed in airtight plastic bags in a water bath, all about oils and fats, condiments, steaks, chicken wings, shellfish, and so much more. This positively is a one of a kind jewel of a cookbook!

BUY IT HERE at a super discount »

Posted by Food Junkie on March 11, 2013
Categories - Tools & Techniques

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