• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

rotuts

Registering "Modernist Cuisine" books?

40 posts in this topic

try this:

http://modernistcuisine.com/register/

MC@H has one of those hatched squares you scan with an iPad or iPhone

in the past MC had you look up a phrase in MC to verify you at least had the books.

if this doesnt work, email them. Judy is very good about answering.


Edited by rotuts (log)

Share this post


Link to post
Share on other sites

Hi all,

Thanks for the kind remark, rotuts. Made my day!

To register, you have to use a tablet or smart phone to scan the QR code and then enter the scratch-off number. If you don't have either device, you might try borrowing someone's (come to think of it, that's a pretty good marketing strategy...now you have to show your friend the book!). It doesn't tie to a phone number or anything like that. It just ties to your account on modernistcuisine.com.

Please do email me with any more questions.

Judy


Judy Wilson

Editorial Assistant

Modernist Cuisine

Share this post


Link to post
Share on other sites

What the heck. Now I have to learn how to use those things...

Share this post


Link to post
Share on other sites

What the heck. Now I have to learn how to use those things...

It's all in the title ... "Modernist" :raz: and it all begins with a 'Modernist Registration'!

... For what it's worth it is an extremely quick process.

Share this post


Link to post
Share on other sites

Yar. even I figured it out. had to take my iPad to the library though ...

Share this post


Link to post
Share on other sites
To register, you have to use a tablet or smart phone to scan the QR code and then enter the scratch-off number. If you don't have either device, you might try borrowing someone's (come to think of it, that's a pretty good marketing strategy...now you have to show your friend the book!). It doesn't tie to a phone number or anything like that. It just ties to your account on modernistcuisine.com.
Seriously? Ya'll have created an unreasonable hurdle to registration for those of us without smart phones and can't be bothered to fix the problem. But the silver lining (for ya'll) is that it might be a pretty good marketing strategy. Seriously?

Share this post


Link to post
Share on other sites
To register, you have to use a tablet or smart phone to scan the QR code and then enter the scratch-off number. If you don't have either device, you might try borrowing someone's (come to think of it, that's a pretty good marketing strategy...now you have to show your friend the book!). It doesn't tie to a phone number or anything like that. It just ties to your account on modernistcuisine.com.
Seriously? Ya'll have created an unreasonable hurdle to registration for those of us without smart phones and can't be bothered to fix the problem. But the silver lining (for ya'll) is that it might be a pretty good marketing strategy. Seriously?

You can use QR readers with computer webcams, 99% of computers have them these days. I've even seen programs / sites that will decode a photo of a QR code, so there are other ways to do it. And if you still can't manage that then don't worry about it. Registering your copy doesn't give you any benifits so you're not missin out on anything.


Edited by Merkinz (log)

Share this post


Link to post
Share on other sites

Yeah, the only problem was that the included QR code reader on my BB 9700 wouldn't recognize the code. I had to download NeoReader to check it out. And man oh man do programs want access to damn near everything now.

Share this post


Link to post
Share on other sites

Merkinz, thanks for the tip, but my laptop (two years old) doesn't have a webcam. I'll probably end up using Judy's suggestion of borrowing a friend's smart phone, but it won't be a "good marketing" moment.

Share this post


Link to post
Share on other sites

I have just taken delivery of the volumes, from Amazon. Shiny and new, but can not find any QR codes etc. Could someone kindly advise as to which volume I should be looking, or is there another esoteric method of registration. Thanks in advance

Raymond

Share this post


Link to post
Share on other sites

MCaH has a QR code on the inside of the back cover. MC doesn't have a QR code (at least the printing I have doesn't): to register, you follow the instructions on the MC site to find and enter a number on a specific page in a specific volume (as far as I remember).


Michaela, aka "Mjx"
Manager, eG Forums
mscioscia@egstaff.org

Share this post


Link to post
Share on other sites

Mjx thanks for the reply and the help.

Raymond

Share this post


Link to post
Share on other sites

  • Similar Content

    • By CanadianSportsman
      Greetings,

      I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly. 
    • By Paul Fink
      This unfortunately titled book changed my life. I always enjoyed cooking and idealized Julia Child &
      Jacque Pepin. But I was a typical home cook. I would see a recipe and try to duplicate it little understanding about what I was doing.
       
      Cooking the Nouvelle Cuisine in America talked about a philosophy of cooking. It showed me that there is more depth to cooking. A history. A philosophy.
      The recipes are very approachable and you can make them on a budget from grocery store ingredients. I read it as a grad student in Oregon, in the late 80's I had access to lots of fresh ingredients. And some very nice wines, cheap! I was suppose to be studying physics but I end up learning more about wine & cooking.
    • By Smokeydoke
      Here is the discussion thread.
      Here is the Amazon link.
      My first recipe was Mushroom Mapo Tofu p. 132  I was blown away by how good this tasted. Very spicy! Very authentic. I didn't miss the meat at all. I told Mr. Smokey I'd add ground pork next time and he said it didn't need it. Mr. Smokey refused pork? Ha!
      Definitely a keeper and maybe a regular rotation spot.
      If I had anything negative to say, it would be the dish wasn't very filling. The recipe is suppose to serve four but the two of us finished it off, no problem, and Mister wasn't full afterwards. A soup, or an appetizer could be paired with the dish to make a heartier meal.
      Note: I did receive a complimentary copy of the book to review, but all opinions of the book and recipes are mine.


    • By JoNorvelleWalker
      Started in on Rob's book tonight.  Nice pictures, interesting philosophy.  The bit about grapevines reminded me ever so much about my balcony.  My grapevine has been growing ten or twenty years, planted by the birds.  Never a grape, ever.  Only recently did I learn that unlike European grapes, the native grapevines are sexual.  This one is undoubtedly a boy.  He provides lovely leaves and shade, and something for the tomatoes to hang onto.
       
    • By Bon Appetit Cookbooks
      This topic was hijacked from the Vancouver Board.
      What cookbooks do you love to cook out of at home?
      Is there a specific recipe that is your favorite?
      Or is there a book you just can't live without?
      If you have pictures, even better! Lets see how it turns out!
      Some of my favorites to cook out of:
      The Balthazar Cookbook - The Beef Tartar is amazing! As is the Chicken Liver Mousse
      The Babbo Cookbook - The Strawberries & Peaches with Balsamic Zabaglione
      Barefoot in Paris - The Blue Cheese Souffle looks JUST LIKE THE PICTURE!
      The Bouchon Cookbook - The Roast Chicken will seriously change your life
      Gordon Ramsey Makes it Easy - The Chocolate Pots are the easiest dessert in the world and tastes so good....especially with the Amedei #7
      There are lots more. Hopefully I can take pictures and show you.
      Hopefully this post can be an ongoing thing.
      I think we are all interested in what eachother cooks!
      Happy Cooking

      J
  • Recently Browsing   0 members

    No registered users viewing this page.