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"Modernist Cuisine" by Myhrvold, Young & Bilet (Part 3)

Modernist Cookbook Reference

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422 replies to this topic

#391 ScottyBoy

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Posted 04 June 2012 - 01:35 PM

Yup, the only real investment is the dewar which can be on the pricey side.

Stuff is a lot of fun!
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#392 teonzo

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Posted 05 June 2012 - 04:39 AM

For dessert lovers we have a whole chapter on custards and pies. We still have not tackled pastry baking and dessert, but we thought that we needed to have something sweet in the book.


I really hope you will publish a volume (or more!) on pastry and baking.



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#393 ScottyBoy

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Posted 05 June 2012 - 01:40 PM

Without fail since I've gotten this book I have thought "I wonder if it has info on this or that" and it always does. Really improving the dinners that I do, love it!
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#394 Doodad

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Posted 06 June 2012 - 07:44 AM

Have you all seen that MC at Home comes out in Oct? I can actually afford it!

#395 ScottyBoy

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Posted 06 June 2012 - 11:17 AM

Yeah, now I can actually steer people towards a book they can afford.
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#396 rotuts

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Posted 21 October 2012 - 06:18 AM

where on the MC web site is the downloadable Index.pdf? I DL'd it some time ago and cant find it on my comp.

I also cant find it on the website.

many thanks!

#397 LoftyNotions

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Posted 21 October 2012 - 02:12 PM

where on the MC web site is the downloadable Index.pdf? I DL'd it some time ago and cant find it on my comp.

I also cant find it on the website.

many thanks!


It's here. http://modernistcuis...isine_index.pdf
Larry Lofthouse

#398 Bricktop

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Posted 15 August 2013 - 11:15 AM

$377.49 at Amazon right now.  Sorely tempted.



#399 Kenneth Tong

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Posted 14 October 2013 - 01:09 AM

Been patiently going through the tome, and finding it very inspirational, enough to action me to rent a professional space and do something very similar to his work. 

 

When my work is more formal I look forward to announcing it. Now this, I am after something that we all have overlooked - even them. When I am done, everyone will be like, "why didn't I think of that!"



#400 gfweb

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Posted 14 October 2013 - 09:46 AM

Check out Ideas in Food   http://www.amazon.co...s=ideas in food. More good stuff vaguely in the MC vein.

 

Also studiokitchen.com from the incomparable Shola.

 

I'd love  to hear updates about your project.


Edited by gfweb, 14 October 2013 - 09:53 AM.


#401 Twyst

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Posted 15 October 2013 - 04:55 PM

Check out Ideas in Food   http://www.amazon.co...s=ideas in food. More good stuff vaguely in the MC vein.

 

 

They have a brand new book out as well

http://www.amazon.co...=maximum flavor



#402 Raamo

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Posted 18 February 2014 - 07:53 AM

I've got a question about MC. I've got MC@H and I love it.

 

We're remodeling our kitchen and I now have a Thermadore Steam Oven.

 

I've used it a few times now, and made fish based off of a chart in MC@H.  

 

Will I find a ton more info in MC about using a steam oven (called a combi oven in MC@H)??

 

I just know it's got something, but will I be disappointed?

 

Thanks!



#403 Raamo

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Posted 24 February 2014 - 08:01 AM

Ok let me try that again - with a bit more factual based question.

 

Is there a page count or recipe count of how much MC devotes to a steam oven?



#404 Chris Hennes

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Posted 24 February 2014 - 08:41 AM

If you're looking for a huge section on combi ovens then yes, I think you'll be disappointed. I don't have it in front of me right now, but my recollection is that there were a few pages dedicated to it, but nothing that I'd call "extensive" the way, say, sous vide is covered. You're not going to want to buy MC just for that!


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#405 rotuts

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Posted 24 February 2014 - 09:28 AM

there are 28 or so ref.s to steam ovens in the index and about 25 pages or so in Vol 2 'Equipment'

 

there are some by IDX in vol 3 but not much.   the Rx's tables etc are in Vol 2



#406 Raamo

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Posted 24 February 2014 - 09:52 AM

If you're looking for a huge section on combi ovens then yes, I think you'll be disappointed. I don't have it in front of me right now, but my recollection is that there were a few pages dedicated to it, but nothing that I'd call "extensive" the way, say, sous vide is covered. You're not going to want to buy MC just for that!

 

 

there are 28 or so ref.s to steam ovens in the index and about 25 pages or so in Vol 2 'Equipment'

 

there are some by IDX in vol 3 but not much.   the Rx's tables etc are in Vol 2

 

 

Thanks - this helps me hold off on MC a bit longer - I have wanted to get my hands on it for a while - but it's not cheap and an entire kitchen remodel is spendy enough.



#407 Chris Hennes

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Posted 24 February 2014 - 02:01 PM

Actually, Raamo, I stand corrected by rotuts: now that I've got the books in front of me, I see that 2•155–2•181 is entirely about this type of oven (including five full-page recipes). While not as extensive as the massive section on sous vide, it's a pretty big chunk of information. I'm still not sure you can justify the price tag on that information alone, but it's pretty detailed.


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#408 Raamo

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Posted 25 February 2014 - 06:19 AM

Chris Thanks again - I'll have the books in June... If I can wait that long.  I've already got most of the equipment recommended from MC@H.

 

With that info... I'm assuming I can prioritize the books over a chamber vacuum,   The price keeps falling on chamber vacuums so I'll get one some day.  Just find zip log bags work very well for everything we've been doing.

 

It's hard to get good solid info when you're on the bleeding edge of in home technology :(



#409 mercenaryblade

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Posted 16 April 2014 - 09:12 AM

Hi! First off I'd like to introduce myself to everyone here at eGullet... I am a young aspiring chef living in the southeastern US; I've been scrolling through the forums here for a little while now and have decided to join in the discussions. I feel certain that there is much knowledge to be gained here and that I have a thing or two to add so thanks for the opportunity!

 

Anyways; I've been hearing a lot about the book "Modernist Cuisine" and am wondering if it is worth the price... obviously that depends on who is buying the book but what is your opinion?



#410 Allura

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Posted 16 April 2014 - 09:21 AM

It's not a topic that generally interests me (too much gadgetry. :)  ), but there's a thread about cooking from this book: http://forums.egulle...ernist +cuisine .  That might give you some more insight. And welcome!


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#411 SobaAddict70

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Posted 16 April 2014 - 09:23 AM

Part 1 of the thread that Allura linked to is here.

Note that the thread refers to Modernist Cuisine at Home. I think there is a separate thread for the other version.

ETA: Here is the other thread. You'll probably want to clarify which one you mean.

Edited by SobaAddict70, 16 April 2014 - 09:26 AM.


#412 Honkman

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Posted 16 April 2014 - 09:26 AM

Hi! First off I'd like to introduce myself to everyone here at eGullet... I am a young aspiring chef living in the southeastern US; I've been scrolling through the forums here for a little while now and have decided to join in the discussions. I feel certain that there is much knowledge to be gained here and that I have a thing or two to add so thanks for the opportunity!

 

Anyways; I've been hearing a lot about the book "Modernist Cuisine" and am wondering if it is worth the price... obviously that depends on who is buying the book but what is your opinion?

If you are working in the business the books might be a very good starting point to have a lot of knowledge combined in one place. It will give you a lot of ideas where you can go with more advanced (modernist) cooking methods but gives you also a lot of understanding about all "old" aspects of cooking. For a chef I would avoid Modernist Cooking at Home


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#413 DiggingDogFarm

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Posted 16 April 2014 - 10:09 AM

I strongly recommend that you take a look at it before considering a purchase.

You should be able to, hopefully, find it within a reasonable distance.

 

http://www.worldcat.org/


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#414 Dave the Cook

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Posted 16 April 2014 - 10:38 AM

Depending on where in the southeast you are: more than a few restaurant kitchens in the Atlanta area have bought copies and passed them around among staff. A friendly phone call might get you in one of those loops, or point you to an owner closer to you.


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#415 HungryC

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Posted 16 April 2014 - 11:16 AM

I strongly recommend that you take a look at it before considering a purchase.

You should be able to, hopefully, find it within a reasonable distance.

 

http://www.worldcat.org/

What he said.  But to clarify what he said, GO TO THE PUBLIC LIBRARY (either in person or via your local library's website).  If your library doesn't have it (my rural system does, so don't be surprised if yours has the multi-volume set), then you can certainly order it via interlibrary loan.  You don't list your state or city, but every single southeastern state has a public library system, and most have interlibrary loan features via their websites.  It's already bought & paid for with your tax dollars.


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#416 chefmd

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Posted 16 April 2014 - 06:03 PM

Check out chefsteps.com for free modernist recipes. 

 

"We are Chris Young, Grant Crilly, and Ryan Matthew Smith—all alumni of the creative team that produced Modernist Cuisine: The Art and Science of Cooking."


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#417 lordratner

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Posted 17 April 2014 - 11:21 AM

Check out chefsteps.com for free modernist recipes. 

 

"We are Chris Young, Grant Crilly, and Ryan Matthew Smith—all alumni of the creative team that produced Modernist Cuisine: The Art and Science of Cooking."

I just did their souffle recipe, and it was fantastic. The green eggs and ham was tasty too.



#418 chefmd

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Posted 17 April 2014 - 11:49 AM

I made watercress puree from Chefsteps.  It was super bright green and tasted very much of watercress.  Served it as a backdrop for scallops and used in risotto the next day.  Wish I took pictures... May be Chefsteps deserves its own thread.



#419 btbyrd

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Posted 17 April 2014 - 12:22 PM

These books are huge and well made, filled with beautiful photographs and tons of information. Given that you can buy all six volumes for about the same (or even less) than dinner for two at a 3 star restaurant, I think it's well worth the money especially if you're a professional. The set costs less than my circulator did! Though the books have a lot of recipes, I mostly use MC as a reference work and resource for learning about novel (and traditional) cooking techniques. It's definitely not your standard cookbook. MC@H is more of a traditional cookbook in this regard, with step-by-step photos throughout and a focus on providing recipes (as well as a bit of science behind certain techniques).

I don't own MC yet, but have read it through twice via my university library. I own MC@H and several other techy cookbooks (el Bulli, Alinea, Under Pressure) and would love to own the full version of MC. I haven't purchased it yet for purely budgetary reasons. MC@H is a fantastic book if you are just wanting to get your feet wet. There are lots of recipes, and lots of variations... I've gotten more out of MC@H than any other cookbook I own. I even see value in having MC@H in addition to the full blown MC given that the recipes in MC@H tend to focus on perfecting familiar dishes like chicken wings, mac and cheese, or pesto than on elaborate plated dishes.



#420 mercenaryblade

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Posted 22 April 2014 - 11:10 AM

Thanks for the advice and all... chefsteps.com looks like an incredible resource! I took a leap of faith and placed an order for the books just now; the anticipation is going to drive me insane







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