Jump to content
  • 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 a free account.

Chris Hennes

"Modernist Cuisine at Home" by Myhrvold and Bilet

Recommended Posts

Ordered day 1 and after seeing the list of chapters from Chris, very happy I did so! Now comes the wait...


"A cloud o' dust! Could be most anything. Even a whirling dervish.

That, gentlemen, is the whirlingest dervish of them all." - The Professionals by Richard Brooks

Share this post


Link to post
Share on other sites

Yeah, they thought a cookbook for home cooks seemed odd without it, so they expanded on their custard work from the original Modernist Cuisine.


Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

I think the chapter on carnitas has me the most excited. All of those recipes look like something I would love to try. The item for "frozen steak" has me intrigued too.

Share this post


Link to post
Share on other sites

I am glad that everybody is excited! The content is arguably all new. Most recipes are totally new, the only possible exception one could argue on the margin is that we have new versions of some recipes like mac and cheese and caramelized carrot soup. Literally speaking they are new becaues we changed the recipe - for example, we no longer call for carrageenan in the mac and cheese, and simplified it in some other ways. We simplifed the carrot soup, but more important, we added new soups that use the same technique with other vegetables.

We tried to pick recipes that illustrated important technques, so you can build on them to make all sorts of variations. As somebody commented up thread, our main point with MC was technique - yes there are lots of recipes but the technique and understanding was our top priority.

in MCAH we still like technique but we are more recipe focussed. We also tried to make the recipes focus on less formal food - in MC we have recipes from Thomas Keller, Ferran Adria, Heston Blumenthal which are great, but are of the nature of dishes served at those high end places. That isn't really what people at home tend to cook and eat. So MCAH has chicken wings, steaks, roast chicken and other much simpler and less formal fare.

To answer a couple questions above, the page size is the same as MC - the hardcover volume is bascially the same size as MC volumes. The MCAH kitchen manual (with washable waterproof paper) is the same page size as the one for MC. The box for the boxed set now includes a place for the kitchen manual, but it isn't made of acrylic, because that proved to be too expensive.

The frozen steak is very cool dish - you cook a steak directly from its frozen state, without defrosting first. The carnitas recipe is great too, but then again, I have a built in bias - if I don't think a recipe is great, it doesn't go in the book.

Unlike with MC we ordered a lot of them up front, so we are not thinking that there will be shortages. But having shown that I am bad at forecasting before, it's not clear how much credibility that has :smile: .

So far Amazon has had the book at list price, but I suspect that it will drop lower before the book ships (MC certainly did, and almost all books do). The way Amazon ordering works, if you order early you automatically get the benefit of any price drop between the time you ordered and the time the book ships.


Nathan

Share this post


Link to post
Share on other sites

Awesomesauce!

Very cool that it's a worthwhile addition for those of us with the full set.

And it only took 2 hours today to get some people onboard with a pre order that weren't up to buy the big boy books.


Edited by ScottyBoy (log)

Sleep, bike, cook, feed, repeat...

Chef Facebook HQ Menlo Park, CA

My eGullet Foodblog

Share this post


Link to post
Share on other sites

Pre-ordered! I told my wife that for my birthday I would love a copy of MCaH and she went right in and placed the pre-order. Shame that it comes out almost 2 months after my birthday. Oh, well I have it to look forward to.

Thanks for the reply Nathan it's always good to hear from you.

Share this post


Link to post
Share on other sites

Thanks Nathan I'm excited for your new book! I'm certain it will be another hit.

Share this post


Link to post
Share on other sites

I've preordered MCAH and after working my way midpoint thru the Cooking With thread ordered MC last night.

I'd like to know if MC or MCAH include calorie counts?


How can you govern a country which has 246 varieties of cheese?

Charles De Gaulle, in "Les Mots du General", 1962

Share this post


Link to post
Share on other sites

I just found out about is and I'm absolutely psyched about this. Finally a version I can afford (kinda), can't wait for it.


'What promoters of vegetarianism maybe don't realize is that much of the world already is living a vegetarian lifestyle, and they ain't too fucking happy about it.'

Share this post


Link to post
Share on other sites

I love the original set. I definitely will be getting this, as it seems they're trying to make more of the recipes applicable to a home kitchen. I at present only have a water bath and pressure cooker as far as modernist equipment goes. I'd like to see them take on baking next, or possibly a book on understanding the processes behind "do it yourself" food preparations (brewing/cheesemaking/other fermented foods/canning).

Share this post


Link to post
Share on other sites

I love the original set. I definitely will be getting this, as it seems they're trying to make more of the recipes applicable to a home kitchen. I at present only have a water bath and pressure cooker as far as modernist equipment goes. I'd like to see them take on baking next, or possibly a book on understanding the processes behind "do it yourself" food preparations (brewing/cheesemaking/other fermented foods/canning).

The original MC has sections on canning, modernist cheese making (although not hugely comprehensive) and some fermented foods (and faux-fermented using Fermento).

Share this post


Link to post
Share on other sites

Any other preorderers getting antsy waiting for the price to drop? I mean, I'm sure it's worth the sticker price but the release is just a few weeks away and I'd figured to would've dropped by now.

Share this post


Link to post
Share on other sites

Interesting. AmazonUSA hasnt dropped yet! have to keep a close eye on this!

prize offered to first to spot Amazon USA price drop! (TBD)

Share this post


Link to post
Share on other sites

I placed my pre-order the day it was announced without hesitation; and I'm the proud owner of one of the first 500 copies in the US of the original set... :-).

Hmmmm....yes, I would expect to see a price drop. Based on what was posted about the "Book Depository", I may place my order there instead as $35 could almost buy a whole other "normal" cookbook! (I think I have a cookbook problem).

I am totally not familiar with the Book Depository; is this legit and do they have a history?

Cheers...

Todd in Chicago

Share this post


Link to post
Share on other sites

I imagine if those Canadians can discount it so will the amazonians south of the border.

I think Amazon notifies you just before the ship the book so you can cancel if you find it elsewhere cheaper, but not sure.

dont know about the B.D.

of course a Sturdy Soul could take a Big Hit for the Team ( its football day in America ) and call Amazon:

amazon-customer-service-phone.gif


Edited by rotuts (log)

Share this post


Link to post
Share on other sites

Would it be better to wait for revision 2, with errata/typo corrections like MC original set? Just sayin'......

(PS i love MC, just miffed by the errors).

I imagine they made bigger runs of this new book so you may be waiting a while! ... and at least they do provide an erratas page, I'm looking your way Ferran Adria :angry:

Share this post


Link to post
Share on other sites

  • Similar Content

    • By MSRadell
      GE is entering the SV field in an innovative way. They are doing a crowdfunding approach through one of their Innovation technology centers. The device itself is also innovative in that it uses a Inductive cooktop for the heating element with a wireless temperature sensor. It's also unique in that it does not include any type of water circulation.
       
      Here's a link to the crowdfunding site: https://www.indiegogo.com/projects/paragon-induction-cooktop/
       
      What does everybody think about this entry into the field? If nothing else it certainly shows that SV has gotten the attention of major appliance makers. A few weeks ago GE also announced that one of their new lines of stoves will have the same type of temperature control as this device uses so you can do SV on your stovetop.
       
    • By Shelby
      Thanks to @blue_dolphin, I was forced to buy this cookbook  and it was delivered today.  No matter how hard I try, I just don't super enjoy cookbooks on my Kindle.  Anyway, I'll most likely be alone on this thread due to low okra likability lol, but I'm an only child and I'm used to being alone 😁
       
       

       
       First on the list will be the Kimchi Okra from page 100--as suggested by @blue_dolphin.
       
      I'll be back on this thread soon  
    • By Luke
      I made the Creme Anglaise recipe from Myhrvold Modernist Cuisine - it did look curdled and lumpy coming out of the zip lock bag as described in the recipe.
       
      I used my stick blender to smooth it out as instructed, but I think I blended it for too long, and it went from lumpy to smooth to watery. Did I make a fatal mistake of over blending the custard?
       
      The recipe does not say how to blend or when to stop.
       
      Hoping one of the gurus can give me guidance before I try this again.
       
      Many Thanks
      Luke
    • By onemorebitedelara.com
      Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart?  If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?  
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...