This week's NOVA was about food and cooking (I love NOVA) and they featured a cookbook called Modernist Cuisine that is all about cooking using modern science. The author is big on sous vide, for example. But the book costs $460 at Amazon, :eek: and is geared more towards professional chefs. So he wrote/published another book...
(http://ecx.images-amazon.com/images/I/51SDk4C3PHL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg)
Only $119.99.
Anyone here familiar with it?
Nope. Don't care, either. Doesn't look like it has any good pot roast recipes.
Oh, and they have a website...
www.modernistcuisine.com (http://www.modernistcuisine.com)
I want to try the macaroni and cheese recipe on the website to see if it's significantly better than regular mac and cheese.
Why is so expensive? Do they have it at the library? I'd be interested to browse though it.
1) Take that shit to the Food Forum.
2) I heard the Podcast on it. It's interesting from a science and geek perspective, but from a culinary arts perspective, not so much. :-\
However, if someone was into science and into cooking- this would be a cool book for them.
Quote from: caito on November 02, 2012, 09:59:29 AM
Why is so expensive? Do they have it at the library? I'd be interested to browse though it.
It's huge for one thing. The original is 6 volumes and over 50 pounds. But they do have it at the library!! Thanks for the suggestion. I had assumed they wouldn't but I'm going to try to get one today.
50 pounds! Wow! Take a look and report back!
Quote from: caito on November 02, 2012, 09:59:29 AM
Why is so expensive? Do they have it at the library? I'd be interested to browse though it.
is more like a textbook.
very interesting
I love having a little science in my cooking. I'm a big fan of Cooks Illustrated because they explain the why in addition to the how.
I'll check that book out if my library carries it. Thanks!
That's why I love Alton Brown, he explains the science behind what he's doing. But I wouldn't spend that much on a cookbook!! Even the cheaper version.
I always just think this is odd. I don't really want my food cooked in a water bath....kinda grosses me out.
Quote from: Magic Microbe on November 04, 2012, 01:11:10 PM
I always just think this is odd. I don't really want my food cooked in a water bath....kinda grosses me out.
I made a Cooks Illustrated recipe for cheesecake once that involved a water bath -- it was friggin' awesome!!!
Quote from: BonitaApplebum on November 04, 2012, 03:12:07 PM
I made a Cooks Illustrated recipe for cheesecake once that involved a water bath -- it was friggin' awesome!!!
You have a waterbath?
It just reminds me of work. I can't wait untilvthey start autoclaving food to cook it.
cheesecake almost always needs a water bath to set nicely. so does flourless chocolate cake
Quote from: Magic Microbe on November 04, 2012, 06:15:49 PM
You have a waterbath?
It just reminds me of work. I can't wait untilvthey start autoclaving food to cook it.
I picked up
Volume II, Techniques and Equipment, and an autoclave is #10 for "Must-Have Tools for the Modernist Kitchen". :D
Y'all are talking two different kinds of water baths. Anyway, I think it's great. Just think how weird they probably thought ice cream was when it was first invented. Cream that was cold? And sweet?
Quote from: Natasha on November 04, 2012, 07:14:51 PM
Y'all are talking two different kinds of water baths.
1.
do you think williams-sonoma carries autoclaves...?
Do you mean sous vide?
Quote from: witchypoo on November 05, 2012, 10:52:25 AM
1.
do you think williams-sonoma carries autoclaves...?
:sidesplit:
:vomit: