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Found 957 results

  1. [Moderator note: The original "Modernist Cuisine" by Myhrvold, Young & Bilet topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: "Modernist Cuisine" by Myhrvold, Young & Bilet (Part 2)] Since I've received mine I've had little time until this weekend to actually read through it in depth. I've been starting with the history in volume 1, which I find fascinating as I love history. I even looked up some of the original recipe books it references and downloaded them to my kindle through gutenberg as it is a wonderful addition to the whole and its history. Second to that I started sifting tbrough the equipment. Then yesterday I drove three hours north to share the volumes with my family. I don't think their mouths ever closed after seeing them for the first time. We each grabbed a volume, from my 16 year olde nephew to my 70 year olde father and for five straight hours we were consumed and shared with eachother ideas and "finds". In my family cooking and meals are a big part of us "coming together"...this truly added to a family moment for us. Now I've got to find a weekend to bring my 16 year olde nephew down to Massachusetts to cook with me. He wants to get into spherification and I want to experiment with the fish paper. I have a crazy idea to use the paper for and can't wait to start experimenting. ...after that I think the mac and cheese, since everyone has been talking about that on here I can't wait to try it as it brings back fond childhood memories for me.
  2. After working at many restaurants that have local foragers come in to sell product and now reading through the Noma cookbook I'm very interested. I do so much gardening for the heirloom faire but always see wild greens and flowers here in the Bay Area California. Of course the standard google search came up with a list of books to buy but I was looking for recommendations from fellow forum members!
  3. I've ranted many a time on egullet about my frustration with American cookbooks (baking in particular) and the fact that most still tend to utilize volume measurements rather than weight, be it avoirdupois or metric. Hey: we all spend thousands on our computers -- why not shell out a few bucks for a scale and have our baked goods actually turn out as they were meant to? Why not, when writing a cookbook, offer the option of volume AND ounces AND grams? So. I decided to bake the gorgeous looking caramel cake in this month's SAVEUR. Baked the buttery layers last night and they look gorgeous. It wasn't until I was prepping to make the icing this morning that I re-read the recipe and saw that the first ingredient did NOT read "16 ounces unsalted butter" as I thought, but "16 tbsp unsalted butter". Tablespoons? Why would anyone measure out 16 "tablespoons"? Why not "8 ounces" or "224 grams" or "1 cup" or even "2 cubes" of butter???? Why would a magazine the calibre of SAVEUR print a recipe that way? Truth be told, it is my fault for not reading it correctly. But when I see a "16" in a recipe, it usually refers to ounces, not tablespoons. Bakers beware! And then the icing. The caramel icing cooks a long, long time. I had it on the lowest flame possible. And it burned. The recipe made it all sound so simple with no warning of possible burning during the one and a half hour cooking period. Granted, I've made caramel before. I know the ease with which sugar can burn. But what about all the non-bakers who decide to make this cake and icing and after an hour or so of stirring "occasionally", they end up with bits of gritty black in their smooth caramel icing? So I am starting a petition for better and more accurate recipe writing, and especially getting the US in step with the rest of the world in jumping on the metric bandwagon. But first, I have to go to the store in order to pick up some more evaporated milk so that I can spend another hour and a half making the damn caramel icing in order to frost my very, very, very buttery cake.
  4. Many of us have been rubbing our hands together over the last few days in anticipation of receiving our copies of the Alinea cookbook. Those lucky ducks who have theirs in hand: what're you doing with it? Those still waiting: where do you think you'll start?
  5. Do you buy cookbooks as gifts? How do you decide what to buy, especially for novice cooks? 'Tis the holiday season, and I'm usually the one on the receiving end of cookbooks. This year, some family members and friends have taken a new interest in cooking and I'm considering giving them cookbooks as gifts. None of them have much cooking experience, some are more adventurous than others. It's been a long time since I bought a cookbook for anyone but myself. What do you look for when choosing a gift cookbook? Or are cookbooks too personal, is this just a bad idea?
  6. I tried the pumpkin soup, the recipe is listed in the FT article that was linked on page 1 (but I do have the book). I make pumpkin soup regularly and was interested to know how Heston's version would compare. Making the soup base is straightforward, but before the seasoning stage it tasted very sweet and fairly bland (I used kabocha, thinking the roasted half would caramelise well). I then made the big mistake of adding the two main seasoning ingredients - 40g balsamic and 40g sesame oil - all at once and without tasting in between. Maybe I have unusually potent sesame oil but the end result just tasted like sesame. I appreciated the tang from the balsamic but overall it didn't taste like pumpkin at all. It needed quite a lot of salt to get it even vaguely balanced. I thought that the extras - the hazelnuts and red pepper - might bring the balance back but nope. Just a big bowl of very smooth, buttery but unmistakably sesame soup. I got through half a bowl. My wife had one spoonful and declared it disgusting. I followed the recipe pretty much to the letter (weighing everything on a gram-accurate digital scale) but I obviously messed up somewhere. I'm tempted to try the recipe again because I can't believe it turned out so badly. Next time I will definitely, definitely, add the sesame oil and balsamic a little at a time and will taste it as I go! Schoolboy error... I would love to hear from others who have tried the soup to see what they think. It's a simple recipe and as it's listed in the FT article, you don't even need the book...
  7. Modernist Cuisine was released just over a year ago to much acclaim (we're cooking with it in this topic), but there was an immediate clamor for a more home-cook-friendly volume: as nathanm mentioned here, that clamor is being answered in October 2012 with the forthcoming Modernist Cuisine at Home (eG-friendly amazon.com page). From nathanm's post on the book: I've been doing a lot of cooking from the original Modernist Cuisine set and it has resulted in some of the very best food I've ever produced, and in some cases the best I've ever eaten: so of course another volume was a no-brainer for me. It's still not cheap, but I'm pretty stoked about it. Eater has an interview with Myhrvold here with some more details. Who's in? Edited 6/27 to add: book homepage and table of contents.
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