["Modernist Cuisine: The Art and Science of Bread"]

On 1/29/2018 at 3:21 PM, gibbs said:

 

I have to disagree with you on the hard to access aspect of the errata as one only has to type "modernist cuisine errata" into google and the top result is there errata page. They also offer a pdf version to allow it to be easily printed.   As for fixing the issue for existing customers, you could look at the fact that they have offered an errata. Others have not, for example, the Alinea cookbook while has admittedly fewer errors as far as I am aware no official errata was released.

 

I can also comment that they did actually act on the errors found I held off buying my copy for a while so I could save up for it resulting in my copy being one of the sixth printings and going through it tonight with the errata in the first 3 books at the very least the issues they had found had been corrected. This ultimately why I cancelled my preorder for modernist bread as I'm willing to wait for any errors found to be corrected.

 

There is a reason why it is often said to avoid the first of something.

 

So every time you read a page in the book you cross reference it to the errata PDF?  Again, you hit the nail on the head - at least the original Modernist Cuisine had hundreds of material errors.  Alinea did not.

["Modernist Cuisine: The Art and Science of Bread"]

On 1/29/2018 at 11:12 PM, JoNorvelleWalker said:

 

Do you have a floor or bed?

 

Yes but I use the floor for walking and the bed for sleeping

[Any experts on pollo a la brasa (peruvian roasted chicken) out there?]

I'm guessing the chile could be picked when green or yellow.... but admittedly I haven't researched it.  I guess I should have said,  the green and/or yellow and/or red sauce....  haven't tried Kenji's version, I'll take a look

3 minutes ago, JoNorvelleWalker said:

 

Aji amarillo is yellow, is it not?  By chance I made Peruvian chicken tonight for dinner but I am no expert.  Have you tried Kenji's version?

 

 

[Any experts on pollo a la brasa (peruvian roasted chicken) out there?]

I'm addicted to a number of Peruvian chicken places in the LA area. For example, Takatis in Van Nuys. I'm curious if anyone has a killer recipe for the stuff. I've tried a couple of recipes I've found online and not found them to be terrible great. Ditto for the aji amarillo (green chile) sauce that it's normally served with, and bonus points for the red and yellow variations!

[Feedback on new 'low entry barrier' bread kit]

19 minutes ago, JoNorvelleWalker said:

 

Thank you, interesting.  Seam side up they said though.

 

Good point....I am not very detail oriented and read things too quickly! Thanks for pointing that out.

[Feedback on new 'low entry barrier' bread kit]

3 minutes ago, JoNorvelleWalker said:

 

Page reference, please.

 

Kitchen manual, P. 53. Note at bottom.  There's probably something in the main text too.

 

I'm impressed with myself that I found it!

[Feedback on new 'low entry barrier' bread kit]

I was just reading Modernist Bread.  One interesting point they make is that you actually don't really need to preheat the cooking vessel to have excellent bread results.

[Feedback on new 'low entry barrier' bread kit]

Interesting idea.  Personally I would be interested in just buying the liner to fit in a standard dutch oven rather than adding another pot to the collection, but I see you are trying to make a complete package.  

["Modernist Cuisine: The Art and Science of Bread"]

With all due respect to Nathan Myrhvold and the Modernist Cuisine team, I do find it ironic that a "Modernist" book is only available in a 50+ pound giant hardbound edition.  I am in the sad position of having no more space for physical cookbooks, so I can only buy electronic ones.  And realistically, the size of the physical books makes them rather ill suited to reading or using in any productive way.  I wish that Myrhvold and company would consider releasing an electronic edition, or at least a more manageable physical one.   Note that the problems are compounded by the fact that there are undoubtedly an enormous number of errata in the book (that was my frustration with the original Modernist Cuisine) thus shortly after purchasing one is left with a precise scientific cookbook book which is riddled with corrections that are hard to access.  When I contacted Modernist Cuisine suggesting that they should replace books that contained hundreds of errors (as other publishers have done with problematic books), they basically laughed at me.  My only conclusion from all of this is that these are books which are designed to sit on a shelf, not to be used.