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Discussion in 'Cookbook Reviews' started by sweetie pie, Feb 27, 2011.
Does anyone plan on buying Modernist Cuisine?
Guess not /img/vbsmilies/smilies/lookaround.gif
I don' see the value for the price. Probably not a home food kind of thing. I'd read it from the library though.
Good idea. I should put my name on the list for the library now.
But $500 is a lot.
I like the idea of the book and it looks like it be an interesting read... but at $500+ for the collection, who did they actually expect to market this to? It seems like a lot of work to compile for the what 100's of Chefs with the bankroll to splurge on it.
I'll wait until it i available in the library.
I'll probably get it eventually... or we'll pull for it at the restaurant.
No, $462 currently.
At that price I'm happy to wait until the library acquires it and I have a feeling it will be a very long wait as their budget is only so much...
Looks like I'm getting mine since hubby ordered it from amazon for me as a gift. Not sure how many recipes we'll actually cook but I'm sure its a good read.
Way Cool babytiger!!!!I hope you let us know how you like it.
I'll be sure to do that once it arrives. Not exactly sure when it'll get over to me in Australia though.
Elitist. Pure and simple. Not only will you need to purchase the books, but almost all of the recipes call for chamber vacs, immersion circulators, rotary vaps, and a whole pantry of chemical additives that were previously relegated to industrial food prep factories. And the ridiculous use of plastic bags for absolutely everything. I thought we were supposed to reduce our use of that stuff?! Regardless, that's a butt-load of money without even figuring food or labor costs. Leaf through it for their pressure cooker recipes and spice section (curries, spice rubs, etc). Like all modernist cuisine, it's a carnival of food and it's currently only affordable for rich people with time on their hands. Give it ten more years and circulators will be considerably cheaper. Maybe then we'll talk.
I dont think these books were really written for the home cook although they certainly are a nice addition to any bookshelf. There is a lot more to these books than just the recipes, there is a lot of science in them. If that's not your thing then these books arent for you, this was never intended to be a cookbook. As for chamber vacs and circulators, this book is targeted more towards professionals, and LOTS of professional kitchens have this equipment by now.
Just looking through the table of contents the book does not seem to cover much not well explored in Pauli's book or Haroled McGuee's.
Who are the 3 guys who wrote Modernist Cuisine any way? I never heard of them. Does any chef on this site see the problem with the picture on the front cover? Would any one here actully cook broccoli that way? $400 for a book on technique and the front cover is bad technique... Humph.
You mean aside from the fact that the pot is cut in half? Literally. Well, most of the photos aren't illustrating technique so much as intended to illustrate the science of the cooking.
And I suppose I'm missing your technique mistake. Sure looks like a steamer basket with brocolli and boiling water in a covered pot to me. Steaming.
Dr. Myhrvold is the money behind the book (they spent MILLIONS developing this thing), he was a microsoft bigwig and is a scientist.
Chris Young and Maxime Bilet are from the Fat Duck (voted worlds best restaurant several times, always in the top 5)
You probably need to look through the books then as they have very little in common with the volumes you listed.
Modernist Cuisine is easily the most important kitchen manual in at least the last decade. Critics seem to think the book is all about molecular gastronomy etc, but the book also extensively covers ALL cooking techniques. Whether you want to roast something with a stick over a fire, or cook it sous vide and serve it with some crazy sauce you put through a centrifuge, modernist cuisine can help you do it better. Has anyone who has disparaging remarks for these books in this thread actually looked though them, or are they judging a book by, well you know.
Ill stick with Harold Mcgee.
This book is strickly for commercial production and not for anyones house or even average restaurant. Great for a large commissary operation.,operating satelites.
I agree, as most people in the entire cooking world have very positive comments about this monumental set of books.
The book has been a big seller, was out of print a few times.
BTW, Dr. Myhrvold is also a professionally trained cook.