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"Modernist Cuisine" by Myhrvold, Young & Bilet (Part 1)

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Indeed, McGee has many pages on rice, though he does not say anything about why cooking it would not work perfectly every time. He points out a number of ways of cooking it, but doesn't mention pot size as an important parameter.


Chris Hennes
Director of Operations
chennes@egullet.org

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Damn thing needs a stroller, though....

It needs an app.

Or a rolling book bag.

I got one similar to these at Walmart for 15.00.

I often have to haul several books at a time, some fairly large, and my tote bags simply wore out too rapidly. (Book corners cause excessive wear even with canvas.)

My only difficulty is lifting it in and out of my van but I can often find someone to help.

It is even fairly easy to drag it up steps.


"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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Indeed, McGee has many pages on rice, though he does not say anything about why cooking it would not work perfectly every time. He points out a number of ways of cooking it, but doesn't mention pot size as an important parameter.

While I mostly cook just rice in a rice cooker, I have cooked it successfully in everything from deep pots to wide, very shallow paella pans, as long as the liquid to rice ratio is correct.

The size and shape of the pan is not all that important.

An open pan will require a bit more liquid because of evaporation but it isn't difficult to add more water or ?? if you try the rice and find it a bit too al dente.


"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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For some reason, Modernist Cuisine has vanished from the Amazon UK site.

Now I'm worried. Months ago, I put an order win Amazon Canada and I hope they don't do the same. I cancelled today the open order I had with Amazon US --also months old-- since I assumed it won't go cheaper than CA, but it was significantly cheaper than the current price.

Anyone who ordered to Amazon UK has got in touch with them? Any explanation?


Edited by pedro (log)

PedroEspinosa (aka pedro)

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Just checked

Estimated delivery 5th April

Sold by: Amazon EU S.a.r.L.


Edited by jackal10 (log)

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I also ordered mine at Amazon.ca. I noticed today their regular price went from what I believe was $638 to $700. Amazon.com's regular price is still $625.

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Chris -

Another question I'd be interested in (given Nathan's background) is how comprehensive of a BBQ reference is it?

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Another question I'd be interested in (given Nathan's background) is how comprehensive of a BBQ reference is it?

What with a pile of recipes, parametric charts on smoking, detailed explanations of wet-bulb temperature effects, brining, smoke ring discussions.... I'm not barbecue expert, but it certainly seems exhaustive to me.


Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

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I am awaiting the book too.

But before I get it any details on what constitues the "bulletproof" beurre blanc? Is it new technique or additives?

And how do you judge the quality of an homogonizer, when I come to buy one, by shear or by the micron of particle is produces?

Yes am excited


“Do you not find that bacon, sausage, egg, chips, black pudding, beans, mushrooms, tomatoes, fried bread and a cup of tea; is a meal in itself really?” Hovis Presley.

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Interesting do a search on www.amazon.co.uk for "Modernist Cuisine" and the book is not returned, it offers a related search of "nathan myhrvold" but the book is not listed there.

If I go into my account I can still see "Modernist Cuisine: The Art and Science of Cooking" as ordered but clicking on the link I get

"Looking for something?

We're sorry. The Web address you entered is not a functioning page on our site."

What's going on have all UK orders been taken, but even so why are amazon not even listing the book.

As an aside, what is the print run of the book, are there plans to do another if it sells out ?


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

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The book is supposed to be Amazon.co.uk I will check as to why it is not.

On Amazon.com in the US it has hit #218 on the sales list, which is amazing.

We are working on ordering a second printing, and will print as many as we need after that.


Nathan

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And it is #23 in Amazon.com's "Bestsellers in Cooking, Food & Wine". That's remarkable.

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The book is supposed to be Amazon.co.uk I will check as to why it is not.

On Amazon.com in the US it has hit #218 on the sales list, which is amazing.

We are working on ordering a second printing, and will print as many as we need after that.

Tonight it's up to #188 on the sales list of all books at Amazon.com. Yay!

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The book is supposed to be Amazon.co.uk I will check as to why it is not.

On Amazon.com in the US it has hit #218 on the sales list, which is amazing.

We are working on ordering a second printing, and will print as many as we need after that.

Success! Time to hire laskonis and begin work on the pastry version! ;)

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Success! Time to hire laskonis and begin work on the pastry version! ;)

After you have recruited Michael Laskonis, you might consider Paco Torreblanca - and while you're at it Albert Adria is going to be looking for somewhere to cook soon :-)

Cheers,

Peter.

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I have been following this book's sales on Amazon.com in the US. This morning the book broke into the top 100 on the sales list at number 99. That is just amazing. It warms my heart that there are that many people buying this kind of a book. I am so excited about the direction this book is going to take both cooking and food literature in America. In the cookbook category (cooking, food and wine) it's number 7!

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The hits just keep coming. Atlantic Monthly's online website summarizes everything so far here, including the Waters quotation.

Meanwhile, I urge those in the US who have the book on order to run down to your nearest Whole Foods and get a pair of their reusable "Better Bags." When the book arrives, you can ponder the irony that the entire six-volume set, plus case, fits inside the doubled bags like a glove.


Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

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I'm honestly surprised at the rank on Amazon. Not because I don't think the interest is there, but because I didn't think the interest and disposable income would necessarily overlap in enough of the population for this kind of result. I'm really finding myself wondering about the size of the first print run...


Matthew Kayahara

Kayahara.ca

@mtkayahara

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There's an event scheduled on the book's Facebook page for Feb. 22 in Seattle:

Join Modernist Cuisine authors Nathan, Chris and Max at Seattle’s Palace Ballroom Tuesday, February 22nd, 6-8 pm for light appetizers, a glass of wine and some thought-provoking conversation! This $50, space-limited event will be the first opportunity for the public to see the book and meet the authors. Click here http://bit.ly/frpHOE to purchase tickets while they last!

I checked my Amazon order and it's still scheduled to ship on march 8. I was hoping that the date was getting bumped up.

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I'm finally sold on this book. Luckily I've collected enough amazon gift cards from family members for birthdays and xmas over the last two or three years that this is actually only costing me $67. The timing of the release is perfect too, the lady will be out of town for two weeks right after I get it so I'll have all the free time I want to experiment.

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      Chef Grant processing the broccoli

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      Chef Grant devises a plating scheme for the Poached Broccoli Stem while Curtis looks on

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      A third plating configuration for Poached Broccoli Stems; this one featuring the packets of roe wrapped in ultra thin sheets of grapefruit pulp cells
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      Chef John peels grapes while still on their stems

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      Chef Grant studies the completed PB&J in the Crucial Detail designed piece

      PB&J
      Often, creative impulses come by way of Alinea’s special purveyors. “Terra Spice’s support over the past couple of years has been unprecedented, and it has accelerated with the start of the food lab,” says Grant. “It is great to have relationships with people that think like we do, it can make the creative process so much easier. Often Phil, our contact at Terra, would come into the kitchen at Trio and encourage us to try and stump him on obscure ingredients. We always lost, but not from lack of trying. He even brought in two live chufa plants into the kitchen one day.” The relationship has developed and Terra team has really made an effort to not only search out products that the chefs ask for but also keep an eye out for new ingredients and innovations. In August, Phil brought by some samples of products that he thought the Alinea team might be interested in trying.

      Phil of Terra Spice showing the team some samples

      Coconut powder and other samples
      Grant recalls “the most surprising item to me was the dried coconut powder. When I put a spoonful in my mouth I could not believe the intense flavor and instant creamy texture, it was awesome.” That was the inspiration for what is now Instant Tropical Pudding. The guest is presented with a glass filled with dried ingredients. A member of the service team pours a measured amount of coconut water into the glass and instructs the guest to stir the pudding until a creamy consistency is formed.

      The rum-spiked coconut water being added to the powders
      At the end of the day, the Chefs assess their overall effort as having gone “fairly well.” It’s a mixed bag of results. Clearly, the fact that things have not gone perfectly on Day 1 has not dampened anyone’s spirits. The team has purposely attempted dishes of varying degrees of difficultly in order to maximize their productivity. Says Grant, “Making a bubble of caramel filled with powder…I have devoted the better part of fifteen years to this craft, I have trained with the best chefs alive. I have a good grasp of known technique. The lab's purpose is to create technique based on our vision. Sometimes we will succeed, and sometimes we will fail, but trying is what make us who we are." The team's measured evaluations of their day’s work reflect that philosophy.
      According to Chef Grant, “The purpose of the lab is to create the un-creatable. I know the level at which we can cook. I know the level of technique we already possess. What I am interested in is what we don't know...making a daydream reality.” With little more than 100 days on the calendar between now and Alinea’s opening, the Chef and his team will have their work cut out for them.
      =R=
      A special thanks to eGullet member yellow truffle, who contributed greatly to this piece
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