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"Modernist Cuisine at Home" by Myhrvold and Bilet

Chris Hennes

By Chris Hennes
in Cookbooks & References

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rotuts

rotuts

Posted
Posted

BTW before any one goes nuts, why not PM

Judy Wilson

she may no longer follow the thread, but she was responsive in the past.

she works or used to work at MC in the Relations Dept.

cant hurt.

Anna N

Anna N

Posted
Posted

I got my discount code 1 minutes after scanning the QR code and logging in, and my safari browser giving me an error...

if you've registered and not gotten your code, i would email or contact someone

Made contact. Contact acknowledged. Response promised. Still waiting..... 24 hours later. Web site seems very error-prone. Surprising for a team that seems on the cutting edge of everything.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

rotuts

rotuts

Posted
Posted (edited)

I agree on the web site.

lets be clear: this is Microsoft Money.

:blink:

well spent, after the fact, but Microsoft.

what they cut now is Food. and Pots ....

Edited by rotuts (log)
OliverB

OliverB

Posted
Posted

I can't find a link to register on the site, is it in the book? I registered my MC set long time ago, but the site looked different then I believe

"And don't forget music - music in the kitchen is an essential ingredient!"

- Thomas Keller

Diablo Kitchen, my food blog

pbear

pbear

Posted
Posted

For those trying to register, look inside the back cover. AFAIK, scanning that QR code is the only way to do it. FYI, here's a prior thread on the subject. Discussion of registering @Home starts at Post #25.

nickrey

nickrey

Posted
Posted

I went to log in and was unable to do so. On clicking on the forgotten password link, it said to check my email. An email never came. I contacted them directly using the email from the web site and have to praise them on a really prompt response.

The app is good. For those of you who have seen the CIA professional chef book app, it is done in the same manner.

Nick Reynolds, aka "nickrey"

"The Internet is full of false information." Plato
My eG Foodblog

&roid

&roid

Posted
Posted

If I buy from inkling am I then able to install it on my iPad or do I have to buy it again from the app store?

nickrey

nickrey

Posted
Posted

If I buy from inkling am I then able to install it on my iPad or do I have to buy it again from the app store?

Inkling on the iPad allows you to download any title that you own so, no you only have to buy it once from Inkling.

  • Like 1

Nick Reynolds, aka "nickrey"

"The Internet is full of false information." Plato
My eG Foodblog

  • 2 weeks later...
coz

coz

Posted
Posted

Anyone know a source where I can buy just the Kitchen Manual separate? Mine got quite burned on the top of the stove!

Not sure you can buy it separately. I bought one last year on ebay for my 2nd location. Now that the digital version is out I will probably use that more. I hope the digital version of MC is not too far behind.

  • 1 year later...
Hassouni

Hassouni

Posted
Posted

Granted I haven't read through all 10 pages of this thread, but what are the main differences between this and the full version, and as an amateur cook (albeit with long-term professional aspirations), will this version suffice?

 

As of now the only "modernist" stuff I do is sous vide/low temp cooking, some nitrous infusions, and I did just start using hydrocolloids for my bar syrups...

Alchemist/mixologist/proprietor at the Green Zone, serving craft cocktails with the flavors of the Middle East

 

my eG foodblog - Beirut and beyond

My occasionally food-related site

lordratner

lordratner

Posted
Posted

Granted I haven't read through all 10 pages of this thread, but what are the main differences between this and the full version, and as an amateur cook (albeit with long-term professional aspirations), will this version suffice?

 

As of now the only "modernist" stuff I do is sous vide/low temp cooking, some nitrous infusions, and I did just start using hydrocolloids for my bar syrups...

MC@H is a Modernist cookbook with helpful information on ingredients, equipment, and techniques to give the reader a basic understanding of the science behind the recipes.

 

MC is a five volume college-level textbook covering, as titled, the art and science of cooking, covering advanced food chemistry, the physics of heat and its implementation in various types of cooking equipment, and the history of the modernist cuisine movement. It also happens to have a few hundred recipes as examples. 

Anna N

Anna N

Posted
Posted

Yeah. Modernist Cuisine at Home is definitely not a Cole's notes of Modernist Cuisine.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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