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

Modernist Cookbook Reference

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#61 ermintrude

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Posted 12 April 2011 - 09:20 AM



WHats happening at Amazon UK? Any idea when they will have stock?
I ordered last October, and there is still no delivery date. Did the consignment get lost?
Jack Lang



My delivery date was due 8-11 April,had the email from Amazon to say they would let me know when it would be available...



We all seem to be in the same boat here. I'm still waiting.....


This article in the independent at the very end states "On April 14, we shall be allowed to delve inside this new gastro-Holy Bible. " could this be the date shipments arrive in the UK ?
Time flies like an arrow, fruit flies like a banana.

#62 catsrus9

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Posted 12 April 2011 - 09:26 AM

Still wondering what's going on with Barnes and Noble in the US. I have a manager calling me this afternoon after being informed that my order was cancelled without my permission. Has anyone received a book from B&N yet?

#63 mantymoo

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Posted 12 April 2011 - 11:39 AM

WHats happening at Amazon UK? Any idea when they will have stock?I ordered last October, and there is still no delivery date. Did the consignment get lost?Jack Lang

My delivery date was due 8-11 April,had the email from Amazon to say they would let me know when it would be available...

We all seem to be in the same boat here. I'm still waiting.....

This article in the independent at the very end states "On April 14, we shall be allowed to delve inside this new gastro-Holy Bible. " could this be the date shipments arrive in the UK ?


Hi all, first post!

I'm also eagerly awaiting news about amazon.co.uk pre-orders (made mine in Dec). Check out the comments by Wayt over at the MC blog in the Sales and Shipment Update. They suggested (on 8th April) that 260 copies are on their way and should reach the UK two weeks from then, but then yesterday (10th) added tantalisingly that they've been told books have now arrived in the UK and will begin to ship on clearing customs.

Cheers,
M
Matt, UK

#64 catsrus9

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Posted 12 April 2011 - 11:41 AM

Hey Billy,
I ordered from Barnes and Noble back in mid February...still haven't heard anything (just more shipment delays)....have you?

#65 AaronM

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Posted 12 April 2011 - 12:14 PM

My wife works for B&N and I asked her if she could find anything out.

She said she could check on orders in the store she works - unfortunately no one in her store ordered one and she's just a worker so she can't check any higher up.

But I tried!

#66 catsrus9

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Posted 12 April 2011 - 12:38 PM

Thanks Aaron!
This remain's a mystery. Anytime I talk to someone at B&N they just say that their computers say they will not receive any copies until around July 1st. Their website has said this for the past several months, even though they have recently sent me emails saying that my order should ship by April 29th (before that it was supposed to be April 9th, and March 23rd) They have no idea if orders have been shipped. This includes a higher up manager I just spoke to on the phone.

#67 avaserfi

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Posted 12 April 2011 - 01:07 PM

Thanks Aaron!
This remain's a mystery. Anytime I talk to someone at B&N they just say that their computers say they will not receive any copies until around July 1st. Their website has said this for the past several months, even though they have recently sent me emails saying that my order should ship by April 29th (before that it was supposed to be April 9th, and March 23rd) They have no idea if orders have been shipped. This includes a higher up manager I just spoke to on the phone.


I put in an in store ship to home order with BN on April 2nd. I very quickly received a confirmation email and order number that I can use to track the order online. This was followed up by a delay notification which required me to confirm that I still wanted the item to prevent an auto cancellation.

The shipping date on the item is listed as March 14th which is obviously wrong. I was informed by a representative the wrong shipment date is because I ordered in store and that I would be notified when they got more in stock, supposedly July 1.

Thus far my order is still active and waiting for more copies to arrive.
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#68 MarkC

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Posted 12 April 2011 - 03:03 PM

Amazon.ca has identified the problem. After arrival from China, the eager workers opened up the a few boxes and fulfilled the orders with just the kitchen manual. The MC set is packaged in China and Amazon isn't suppose to open the boxes. One way to tell is that the botched kitchen manuals are being delivered in amazon.ca boxes instead of Artron boxes from China. Customer service is aware of the problem and should be contacted by customers who received just the kitchen manual. This has only been a problem at amazon.ca

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Modernist Cuisine

#69 OliverB

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Posted 12 April 2011 - 04:06 PM

glad they figured out what was going on! It might be a good idea to put a sticker or even print on the boxes TO BE OPENED BY END CUSTOMER ONLY in the future.

Still odd, don't they unpack and then shelve things? Would be obvious that there's not a pile of kitchen manuals in the box. Hopefully the ones that only got the manual will now be set up with the rest of the set. I guess some people also only got the books, but not the manual, that would then probably be the rest of those shipments. What a mess, but in a way understandable, as it was not all that clearly marked on the box. The price should have given them pause, but there are books with outrageous prices and who knows if the packers even look at that stuff.
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#70 PedroG

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Posted 12 April 2011 - 05:55 PM

We do not recommend using an edge sealer to vacuum pack liquids.

A few months ago I would have agreed, but now with this trick and some practice it is feasible, as confirmed by drago. With the usual 80% vacuum of edge sealers, boiling point of water is about 60°C/140°F, so cooling before sealing is not as important as with chamber sealers.
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#71 Anna N

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Posted 13 April 2011 - 06:09 AM

I have to admit now to skipping a few chapters. The stuff on `bugs` is truly interesting but in order to keep my paranoia about food safety within reasonable limits, I quickly flipped past all the photos and descriptions of the various microscopic life that might be part of my food chain. I believe I practice excellent hygeine around food and I will study the pasteurization tables and follow them with care I just don`t want to flip out and land on the dark side. :laugh:
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#72 JBailey

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Posted 13 April 2011 - 06:47 AM

I too can flip out if I think too much about 'bugs', but imagine how many we are exposed to in day to day life. At least they didn't show photos of where the 'bugs' were helped along the way like behind the swinging door of all too many restaurant kitchens, open grocery coolers where the temps may not be checked daily and cross-contamination of prep areas. Controlled paranoia with a dash of skepticism is not always a bad thing!
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That, gentlemen, is the whirlingest dervish of them all." - The Professionals by Richard Brooks

#73 ryanmatthewsmith

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Posted 13 April 2011 - 12:13 PM

Well, I finally caught up with DHL today. Pictured below is my copy of Modernist Cuisine, at least according to Amazon.ca. I haven't even bothered to open it, because I already know what's inside. Yes, they charged me full price, and yes, this is the only shipment listed as part of my "closed" order. Question for others who received $400 kitchen manuals -- has Amazon.ca managed to find the missing portions of our orders yet? Trying to understand my options here.

Posted Image


The amazing part is that the entire set is sent to them prepackaged and ready to ship...

#74 Chris Hennes

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Posted 13 April 2011 - 12:14 PM

The amazing part is that the entire set is sent to them prepackaged and ready to ship...

Yeah, I'm thinking someone didn't get that memo. Doh!! That's an expensive mistake.

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#75 ajnicholls

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Posted 13 April 2011 - 02:54 PM

Email from amazon UK saying dispatch date 15th. Very excited indeed!

#76 weinoo

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Posted 13 April 2011 - 04:46 PM

Got it.
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#77 nathanm

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Posted 13 April 2011 - 04:49 PM

The books will ship to UK customers on Monday, I am told.
Nathan

#78 Dian

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Posted 13 April 2011 - 11:02 PM

My copy has finally arrived, in Singapore no less! The shipping from my US PO Box cost a good 200 dollars but who cares, it's hereeee!

It was delivered to my office and I was debating whether to open it during lunch. I finally gave in and after struggling with tearing away at the packaging (in heels, kneeling down), I finally got it out. I have no idea how I'm going to bring it home, it is truly heavy. I'm probably taking two books back at a time.

The layout, formatting, feel of the paper alone -- sure, I haven't read the contents but my goodness, just how beautifully it is compiled makes me weep.

ps..I've just skimmed through the first volume, doesn't look daunting at all, hopefully I get to read this in sequence. Best. Lunch. Hour. EVER!

#79 ermintrude

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Posted 14 April 2011 - 06:11 AM

Email from amazon UK saying dispatch date 15th. Very excited indeed!


Same here :smile:
Time flies like an arrow, fruit flies like a banana.

#80 ermintrude

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Posted 14 April 2011 - 08:59 AM

And now dispatch notice and tracking number recieved and it is definately the 15th BUT I'm at work tomorrow and the book is heading to my home address so neighbours under instructions so fingers crossed it's v early or they ring the flat next door.

Feel like a kid in a toy store.

Edited by ermintrude, 14 April 2011 - 09:00 AM.

Time flies like an arrow, fruit flies like a banana.

#81 jsmeeker

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Posted 14 April 2011 - 09:36 AM

Tom Philpott at Grist weighs in on "Modernist Cuisine" and suggests the sustainable food movement should embrace this work.

http://www.grist.org...dernist-cuisine


Is he right? Does "MC" fit in with "sustainable food"?

Jeff Meeker, aka "jsmeeker"
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#82 Seattle Food Geek

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Posted 14 April 2011 - 10:12 AM

Well, I finally caught up with DHL today. Pictured below is my copy of Modernist Cuisine, at least according to Amazon.ca. I haven't even bothered to open it, because I already know what's inside. Yes, they charged me full price, and yes, this is the only shipment listed as part of my "closed" order. Question for others who received $400 kitchen manuals -- has Amazon.ca managed to find the missing portions of our orders yet? Trying to understand my options here.

Posted Image


Yikes! If you're curious to see what the ACTUAL unboxing looks like, I've posted a video. It took me over 5 minutes, admittedly, at an indulgent pace :-) http://www.youtube.com/watch?v=Y3gHw2HqnEk&feature=player_embedded
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#83 OliverB

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Posted 14 April 2011 - 10:31 AM

"sustainable food" is a neat idea and really good if you can afford it, but IMO it's a pipe dream that this will eventually replace industrial food production. It's simply not possible! The way the population of this planet is exploding, and countries are moving into "modern age" (going from one phone in the village to a cellphone in each hand) and people wanting the same living standard what we just take for granted, it's simply impossible to have food for all these people that grows on that little farm down the road.

That aside, I'm sure there's plenty information in the books that can be used by the locavores out there, I really don't understand the silly hostility by some of these people. What are they afraid of? Alice Waters etc need to come off their freshly picked next door green throne, not everybody can afford to eat at her restaurant either, certainly not on a daily basis.

I'm lucky in that we don't have to use coupons and turn over every penny twice, but many many people don't have that luxury. I shop at the farmers market because I can afford it, but it's a good 2-3x as expensive as shopping at the cheaper supermarket chains, where most people have to shop. Is it silly that strawberries from somewhere in Mexico cost a third of those grown an hour from here? It's just the way it is, and there's really no realistic way to change these things back - just as we cant replace "made in China" with "made in USA" anymore.

Maybe this would be a good topic to discuss elsewhere, but this ignorant and arrogant stance of "I have no interest in this what so ever" is just stupid. They talk as if these books are meant to be the next Joy of Cooking for the masses, which they clearly are not, nor are intended to be.

Alice Water's comment that "it's not a kind of way of eating that we need to really live on this planet together." just makes me laugh out loud. So, modernist cooking is not, but $60-95 per person dinners are? Oh please, get a grip. That's just plain silly. Nobody "needs" Chez Panisse either.

Why people can't just say "not for me, looks nice, but thanks" instead of getting into this hostile attack mode I really don't understand at all.

Personally I actually see these books as art books with interesting information about food, I most likely would have bought them even if the only thing I could cook is water, just for the photography alone.

Anyway, just my 2ct, but ignorant comments like this just make me loose a lot of respect for those that utter them. :wacko:
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#84 Chris Hennes

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Posted 14 April 2011 - 10:40 AM

Note that Philpott's argument is that the "sustainable food movement" should embrace Modernist Cuisine because MC encourages the idea that food can be art, and not merely sustenance. Of course, this presumes that some kind of monolithic "sustainable food movement" really exists, and that it embraces food as art: the reality is far different, with different sects of the movement promoting different values (as in any human endeavor). I strongly suspect that not everyone in the sustainable food movement embraces the notion that food can be art.

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#85 OliverB

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Posted 14 April 2011 - 11:02 AM

that takes us into the "what is art" discussion, which has been going on since the first cavemen took a piece of charcoal to the walls of his cave :laugh:

Sustainable Food is a neat idea, unpractical in a global sense, but that doesn't mean that parts of the ideas can, should, and are being implemented in mass production of food.

And if you google Chez Panisse and click over to the images, you'll find lots of pretty pictures of the food they serve there, if they don't think food is (or can be) art, why the artful display on the plate then? :cool:

Alice Waters is a pioneer, and a very important person in American food culture, but her flippant dismissal of an other area of food preparation is just stupid IMO. I'm sure there's all kinds of technology in her kitchen that you don't find in most home kitchens.

Oh, and her Alaskan Wild King Salmon ain't from next door either. Nor can most of us afford to shop every week at the small regional farms that supply her (thus making this kind of "sustainable food" a very tiny niche of the food industry, one that would not exist w/o expensive restaurants, as it would not be sustainable to run such a farm)

To me, any good tasting food is art, be it a great hot dog or some outlandish creation at Alinea. As soon as the cook/chef put more thought than simple assembly into it, it's art, as it contains creativity that goes beyond what would be the basic necessity of cooking the items.

But then, some adore the Mona Lisa, and I'd store it somewhere in the garage :biggrin:
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#86 lstrelau

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Posted 14 April 2011 - 11:14 AM

Had 3 worried days when UPS tracking would not update - my books were scheduled to arrive on the 11th and there was no info when I tried tracking. After speaking to a UPS rep (with no help) I was resigned to calling Amazon.ca this morning and screaming at them to find out where my books were but lo and behold UPS smartened up and my favourite courier brought them this morning to my office. As someone else said, I don't know how I will get them home (didn't bring the car today) so might have to do it piecemeal too.

Fantastic books - only skimmed so far but even after everyone's comments and description over the past month nothing quite prepares one for the actual scale and amazing production values.

Thank you Nathan!

How was Fat Duck by the way?
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#87 Okanagancook

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Posted 14 April 2011 - 11:51 AM

Seattle Food Geek, great video. We did about the same moves two days ago...yup, 5 minutes or so. But, again, wow. What a collection. I had two friends visiting from a far yesterday and all we did all day was sit around the dinning room table reading the books and saying to each other "oh, I didn't know that" or "look at this!". Truly amazing. Even my husband was reading it and he only cooks macaroni with baked beans topped by a couple of fried eggs as his "gotodish" when I'm not around to cook.

#88 catsrus9

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Posted 14 April 2011 - 12:56 PM

Hi everyone,
I just spoke to a high up manager at Barnes and Noble (who is personally handling all the Modernist Cuisine orders). He informed me that to date, they have not received a single copy of Modernist Cuisine at any of there warehouses. This seems very strange to me since the first printing was supposed to be prorated for the different retailers. Unfortunately, this means that even though I placed my order many months ago, I will likely have to wait till at least July for my copy :(.

#89 OliverB

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Posted 14 April 2011 - 01:18 PM

For those that can't wait for (or afford) the books, there's a little publicity article accompanied by a couple recipes in the May 11 Food&Wine magazine, page 93ff

The recipes center around using a pressure cooker (funny, I just looked at one at the hardware store today!) and are:
Pressure Cooker Pork Carnitas
Caramelized Carrot Soup
Braised Pine Nuts with Butternut Squash

Something to get you started or for the curious, to show you some of the "normal" recipes in the books.
"And don't forget music - music in the kitchen is an essential ingredient!"
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#90 nathanm

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Posted 14 April 2011 - 07:18 PM

Hi everyone,
I just spoke to a high up manager at Barnes and Noble (who is personally handling all the Modernist Cuisine orders). He informed me that to date, they have not received a single copy of Modernist Cuisine at any of there warehouses. This seems very strange to me since the first printing was supposed to be prorated for the different retailers. Unfortunately, this means that even though I placed my order many months ago, I will likely have to wait till at least July for my copy :(.

This is just flat out wrong. B&N has recieved many copies. I don't know about their internal systems, but they have recieved many of them.
Nathan





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