For all the Modernist Cuisine fans out there, and for all of you who have been asking this, here it is our Modernist Cuisine at Home Review.
Modernist Cuisine at Home opens up a new world of culinary possibilities and innovation for passionate and curious home cooks. Following the success of Modernist Cuisine: The Art and Science of Cooking, this second book from Nathan Myhrvold and The Cooking Lab Team gathers all the essential information that any cook needs to build a modern kitchen, and master modern techniques.
The culinary revolution that has transformed the way we look at cookbooks made its way into home kitchens. In Modernist Cuisine at Home, The Cooking Lab Team has produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels.
In this award-winning, vibrantly illustrated 456-page volume you’ll learn how to stock a modern kitchen, master Modernist techniques, and make hundreds of stunning new recipes, including pressure-cooked caramelized carrot soup, silky smooth mac and cheese, and sous vide–braised short ribs. Modernist Cuisine at Home will redefine some classic home dishes, at the same times that teaches you the science behind your favorite dishes.
More than 400 new recipes are included, most of them with step-by-step photos that make it easier to bring excellent cooking to your own dinner table.
As you will realize in this book, cooking like a Modernist chef at home requires the right set of tools, but they’re less expensive and easier to find than you might think. Even if you don't want or do not have the possibilities to buy some of the equipment mentioned in the book, there is no need to be intimidated because you can try a lot of the recipes without the recommended equipment. Besides that, you’ll also learn how to get the best out of the kitchen appliances you already own. For example, learn how to use your microwave oven to steam fish and vegetables to perfection, make exceptional beef jerky, and fry delicate herbs.
From our own experience, the required tools make all the difference, they are the extra steps that really make the difference. With the use of the recommended equipment, everyone can recreate an exact copy of every recipe. But as already said, don't be intimidated just because you don't have the right set of tools.
Unlike many cookbooks, this volume was designed to be used in the kitchen like a normal kitchen tool. This volume includes a spiral-bound kitchen manual that reprints all of the recipes and reference tables on waterproof, tear-resistant paper.
Modernist Cuisine at Home its not about making spherical packets of olive juice or strange deep-fryable gels. At its core, it's about using scientific methods and techniques to improve and enrich the way we cook. It's about getting the perfect doneness from a steak every time. About making the flavor of vegetables as intense as possible. About taking the ingredients you have and applying some tools to make them even better.
At the end, this book is another superb work from The Cooking Lab Team that deserves to be in any cookbook collection.
The “Modernist Cuisine at Home”, is the second book of Nathan Myhrvold that promises to revolutionize home cooking. Does this book have what it takes to revolutionize home cooking? Let's find out!