Posts Categorized: Molecular cooking

Inside Modernist cuisine

Check out on Youtube how the cutaways were made. Finally, $484.60 9including postage) and after a three month wait Modernist Cuisine has arrived. I’ve bought it so you don’t have to but also to add to my collection of books by Peter Barham, Herve This and Harold McGee that examine the science of cooking, as I mentioned in May. Out of all of them McGee’s On Food and Cooking: The Science and Lore of the Kitchen (which you can buy here) is the best, detailing the science of the many chemical processes that are involved in food preparation. What Modernist Cuisine: The Art and Science of Cooking (which you can buy here) does is take the Harold McGee concept and expand upon it, with enthralling graphics and recipes. This book is heavy, both physically and metaphorically. The six volumes arrive weighing 25kg in one large box measuring a tad more than 40cm cubed. And it is heavy in that there is a lot to take in and sophisticated kitchen equipment required to produce many of the dishes described. So far I’ve only had time to scan the chapter on stocks, which describes why smaller chunks (in the case of meat, use ground rather than chunks) create more flavour and how and why to use a presure cooker for better, quicker stocks. It certainly busts some of the myths coming out of the Masterchef kitchen. I’ll be writing regularly about my adventures with this collection of tomes.

Modernist Cuisine and how to buy cookbooks

There are plenty of reasons to buy Modernist Cuisine: The Art and Science of Cooking. The trouble is that all Australian retailers rip us off so I would, when it becomes available, buy it online If you are unfamiliar with the book, it is the brainchild of former Microsoft chief technology officer Nathan Myhrvold who holed himself up in a 1670 sq m warehouse with assorted chefs, geeks, scientists, cheffy geeks and food journalists to create the definitive six volume work on food. A sort of latter day Larousse Gastronomique for the 21st century. I haven’t seen the work as it has sold out and reprinting is delayed. But you can read Michael Ruhlman’s excellent review in Epicure here (reprinted from The New York Times). I’ve ordered the book and hopefully it will be with me by August, paying (partly thanks to favourable the exchange rate) about $430 for it. If I’d ordered it locally from Dstore it would be $1,308.15 or at Angus and Robertson $1,205.95. So if you want to buy this book and support this blog head over to Amazon (for whom I am an affiliate) and save yourself $700 or $800. I’d suggest regularly checking for the best price on the utterly brilliant Booko, a local site that compares the prices of books online and in local stores. In fact, if you want to buy any cookbook, head over to Booko first. Oh, and if you want to find more about Modernist Cuisine, visit its website.