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.

"Modernist Cuisine at Home" by Myhrvold and Bilet


Recommended Posts

you can order this from Amazon.CA from the USA. your order looks like this art check-out:

Am.CA.jpg

thats the USA $$ from the Canadian price of CAN 86

still the 11 USA shipping is a little steep

but 101.51 is a lot less that $ 140 Ill say

:laugh:

so .... its up to you!

Link to post
Share on other sites

you can order this from Amazon.CA from the USA. your order looks like this art check-out:

Am.CA.jpg

thats the USA $$ from the Canadian price of CAN 86

still the 11 USA shipping is a little steep

but 101.51 is a lot less that $ 140 Ill say

:laugh:

so .... its up to you!

Wow! Thanks for the tip. I just ordered from Amazon.Ca and my total is like $97 USD including shipping! Sure, I might have too wait an extra week, but that's not an issue. I cancelled my Amazon.com (US) order

E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

Link to post
Share on other sites

Wow! how did you get it for 4 bucks less :huh:

thats a bottle of TJ's table wine ( not the two buck yuk the good stuff from Chile)

:blink:

Ha ha..well we might end up paying the same when it ships. I did not use the Amazon CA currency converter. I took the CAD total of $96.10 and plugged in my phone's app for converting currency and based on today's rate it's about $97 or so.

E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

Link to post
Share on other sites

As an adunct to the book (mine is to arrive Monday, Oct. 1) did you see this new website from Chef Steps?

I did, and I'm quite excited about this. I mean I love my cookbooks (gotta collect em all right!) but it seems like an exciting new way to learn and improve my home cooking.

Link to post
Share on other sites

Just received mine. 2 volumes; cookbook and kitchen manual in a case. Can't wait to be able to check it out further! There is an owner registration in the back of the book but the registration doesn't start until 10-08.

Anne Napolitano

Chef On Call

"Great cooking doesn't come from breaking with tradition but taking it in new directions-evolution rather that revolution." Heston Blumenthal

Link to post
Share on other sites

I just had a look at the Cooks Forum over at the Modernist Cuisine website, and it looks like only 79 recipes have been commented on. Out of the 1500+ in the books, this is not many at all suggesting that most of the recipes in the books are not attempted, even by those keen enough to sign up for the website (which demonstrates a certain level of enthusiasm in itself...)

The recipe with the most comments by far is the caramelised carrot soup- this recipe is simple, carrots are cheap, the only piece of equipment needed is a pressure cooker, and it tastes delicious. The comments on the forum about the soup are overwhelmingly positive.

If there are more recipes in MC@home that are as accessible as that one, and that tick the same simple, cheap & tasty boxes, then the book is sure to be a hit.

I've cooked plenty of recipes from the books. I just think nobody bothers to use the official forums, they're all here on eGullet. Check out the "Cooking with Modernist Cuisine" topic.

Link to post
Share on other sites

I should be getting my copy on the 4th...the day before I leave on a trip to Vegas... :rolleyes: I'm thinking bringing a book instead of clothing for the trip wouldn't be the best idea, but I'm sure tempted!

If you ate pasta and antipasto, would you still be hungry? ~Author Unknown

Link to post
Share on other sites

Wow! price at Am.CA has gone up to 110 Canadian from 86. they still said they would honor the 86 I ordered it at.

place any bets on that?

They will if that's the price you ordered it at.

Link to post
Share on other sites

Yesterday the LA times published a mixed review of Modernist Cuisine at Home written by Russ Parsons (here).

[...] I was dogged by the wish that Myhrvold had turned his vast knowledge to helping real home cooks rather than teaching hobbyists how to mimic avant-garde restaurant chefs [...] The first bump I ran into is probably one that will be shared by a lot of home cooks: Almost all of the recipes required either equipment or ingredients that I don't have [...] The bigger issue, though, was finding something in the book that I wanted to cook. There were several recipes that looked good, but on closer examination, most of them seemed to revolve around some modernist complication that would improve the dish only incrementally, if at all.
Link to post
Share on other sites

A cookbook about Modernist Cuisine includes "Modernist complications"?! Shocking! And you need a sous vide rig and a pressure cooker, and in some cases even some crazy ingredients like... Wondra. OK, so I haven't read the whole review, maybe it's not that bad, but from the excerpt it does seem a bit absurd.

Chris Hennes
Director of Operations
chennes@egullet.org

Link to post
Share on other sites

Review are written for their 'market' ie readers that get the newspaper.

Im very much looking forward to my Vol. and Id guess that this book will appeal to those who SV, PC, etc but dont have a lot of the stuff needed for MC. those who love MC and have a lot of that equipment and those mg. of odd stuff might be disappointed,

now that I have a killer coffee roaster ( thanks aapl! ) Im thinking a siphon is next for me!

Link to post
Share on other sites

Im very much looking forward to my Vol. and Id guess that this book will appeal to those who SV, PC, etc but dont have a lot of the stuff needed for MC. those who love MC and have a lot of that equipment and those mg. of odd stuff might be disappointed,

I don't think those people will be disappointed: this then turns into just another volume of recipes that uses some (but not all) of their stuff. I think the people who will be most disappointed are those who were hoping that this would be "MC Junior" and wanted it to basically be a low-cost replacement for the original set, which it is not. This is a book of recipes targeted at the home cook who is interested in culinary Modernism, and who owns those two piece of equipment (sous vide setup and pressure cooker). It is a great supplement to MC, but in no way a replacement for it. You don't need to own MC to use this book, and can make every single recipe in it without referencing MC for anything. But you need MC if you want to learn the science.

Chris Hennes
Director of Operations
chennes@egullet.org

Link to post
Share on other sites

" It is a great supplement to MC, but in no way a replacement for it. You don't need to own MC to use this book, and can make every single recipe in it without referencing MC for anything. But you need MC if you want to learn the science. "

well thats what I think too, not having the book yet from CA.

although, Im hot on the track of a ThermoWhip there seem to be many at Amazon.USA

Link to post
Share on other sites

My impression is, and long has been, that Modernist cuisine (whether the big books, the At Home book, or even related restaurant cookbooks) is the Linux of the cookbook world: it's cooking for people who make cooking a hobby, and want to muck around in the internals. It's fun to do, and it gives you a lot more control over every part of the process and outcome. What it doesn't do is "simply meet my day to day needs."

Edited by mkayahara (log)

Matthew Kayahara

Kayahara.ca

@mtkayahara

Link to post
Share on other sites
  • Similar Content

    • By PedroG
      Utilization of meat leftovers from sous-vide cooking
      Sometimes when you buy a nice cut of meat, your eyes are bigger than your and your beloved's stomach. So what to do with the leftovers?
      In Tyrolia (Austria) they make a "Gröstl", in Solothurn (Switzerland) they make a "Gnusch", in the Seftigenamt (a region in the Swiss canton Berne) they make a "Gmüder", and we (Pedro and SWAMBO) make a varying concoct using ideas from all of the three. We call it "Gröstl", but it is not necessarily a typical Tyrolean Gröstl, and it is different each time, and we usually do not top it with a fried egg as they do in Austria.
      Ingredients

      All your meat leftovers
      Onion (compulsory)
      Any hard vegetable (we prefer celery stalks, or zucchini)
      Any salad (iceberg lettuce or endive/chicory or any other salad leaves, may contain carrot julienne)
      Fried potatoes, or alternatively sweetcorn kernels
      Sherry or wine or bouillon or the gravy you preserved from your last LTLT.cooked meat for simmering (I usually prefer Sherry)
      Eventually some cream (or crème fraîche)
      Salt, pepper, parsley, caraway seeds (typical for Tyrolean Gröstl), paprika, condiment (in Switzerland we use "Aromat" by Knorr, which contains sodium chloride, sodium glutamate, lactose, starch, yeast extract, vegetable fats, onions, spices, E552)'
      vegetable oil (I prefer olive oil)




      Mise en place

      cut your meat in small cubes or slices
      cut the onion(s) not too fine (place the first cut below your tongue to avoid tearing during cutting)
      cut the vegetables about 3-4 mm thick
      cut the salads to pieces smaller than 4 cm, distribute on the cutting board and season deliberately
      cut the potatoes to 1 cm cubes
      place 3 heavy skillets with ample oil on the stove

      Cooking

      in skillet 1, stir-fry the onions, add the hard vegetables still stir-frying, add salad, add sufficient liquid (Sherry or wine or bouillon or gravy) for simmering under a cover until soft. If desired, reduce heat and add some cream at the end.
      in skillet 2, stir-fry the potatoes until soft (in case of sweetcorn kernels, add to skillet 1 after stir-frying and use skillet 2 for skillet 3)
      in skillet 3, as soon as the vegetables and the potatoes are soft, sear the meat in just smoking oil for 30-60 seconds, then add to skillet 1

      Serving
      You may mix the potatoes with the vegetables and meat to make a rather typical Gröstl, or serve the fried potatoes separately; we prefer the latter, as the potatoes stay more crunchy.
      Do not forget to serve a glass of good dry red wine!
    • By PedroG
      Brisket „Stroganoff“ Sous Vide With Mixed Mushrooms

      Ingredients for 2 servings
      about 400g well marbled Brisket
      3 tablespoons rice bran oil or other high smoke point oil (grapeseed oil)
      3 tablespoons extravirgin olive oil
      3 tablespoons Cognac (brandy)
      2 small onions, finely diced
      ½ yellow or red bell peppers cut into strips
      90 g mixed mushrooms
      100 ml of gravy from last Brisket (or concentrated stock)
      1 teaspoon mustard, Dijon type
      1 teaspoon paprika mild (not spicy!)
      1 medium pickled cucumber cut into thin strips
      2 tablespoons parsley, finely chopped
      approx. 120g sour cream with herbs
      Sous Vide - cooking
      Marinate brisket with Mexican style (medium hot) marinade in the vacuum bag for at least 3 days at 1 ° C, cook sous vide 48 hours at 55.0 ° C.
      Preparing the sauce
      At a moderate heat sauté onions in olive oil, add peppers (preblanched in the microwave oven for 2-3 minutes) and mushroom mixture, stir-fry, remove from heat and add the gravy. Add pickled cucumber, pepper, mustard and cognac. Put on very low heat, add sour cream and keep warm, but do not boil as the cream will separate. Remove the brisket from the bag, cut into strips (about 8x10x35mm), sear very quickly in smoking-hot rice bran oil, add the meat and the parsley to the sauce.
      Serving
      Serve on warmed plates. Typically served with spätzle (south German) or chnöpfli (Swiss).
      And don't forget a glass of good red wine!
      Enjoy your meal!
      Pedro

    • By PedroG
      Olla podrida sous vide
      Origin
      Not rotten pot, but mighty or rich pot! Originated in 16th century Spain, olla poderida became olla podrida and was falsely translated into French as pot-pourri.
      Ingredients
      For two servings
      * 100g Brisket well marbled, cooked SV 48h/55°C, large dice †
      * 100g Pork meat well marbled, cooked SV 24h/55°C, large dice †
      * 100g Lamb chops without bone, cooked SV 4h/55°C, large dice †
      * 100g Chicken breast, cooked SV 2h/58°C, large dice †
      * 100g Chorizo, sliced approximately 4mm †
      * 125g Chickpeas (garbanzos), soaked overnight in water †
      * 1 Onion chopped medium-fine †
      * ½ Savoy cabbage approx. 200g cut into pieces, thick leaf veins removed
      * ½ Celeriac approx. 200g quartered, sliced about 2mm
      * 2 Carrots sliced approximately 120g about 3mm
      * 1 Leek approximately 20cm / 100g sliced about 5mm
      * Extra virgin olive oil
      * Rice bran oil
      * Dried parsley qs, aromatic, black pepper
      † Beef, pork, lamb and chicken (or at least two kinds of meat) as well as chorizo, chickpeas and onions are mandatory ingredients, other vegetables vary according to desire and availability.
      Cooking
      Boil chickpeas in water for 30-60 min.
      Sauté onions in olive oil, add chorizo, continue sautéing, add chickpeas including its cooking water, add remaining vegetables, cover and cook to the desired softness, stir from time to time. If additional liquid is needed, you may add Sherry instead of water.
      Reduce heat. Season to taste. Add parsley.
      In a heavy skillet, sear the meat dice in just smoking hot rice bran oil (very high smoking point allows very quick sear, not overdoing the center of the meat).
      Sear one kind of meat at a time and transfer to the pan with the vegetables.
    • By Chef Hermes Blog
      Warm Onion Bavarois
      * 300g Sweet Onion purée
      * 250g Whole milk
      * 150g Whipping cream
      * 150g Chicken stock (or fresh vegetable nage, not stock cubes)
      * 3.5g Gellan gum
      * Seasoning
      Lightly grease with vegetable oil the moulds you intend to use (darioles, ramekins etc) and set to one side.
      In a pan (but not on the heat), whisk together all the ingredients.
      Place on a medium heat and whisk continuously, the mix will start to thicken slightly. Carry on whisking for a further 3-4 minutes when it has started to bubble. Then quickly pour into the greased moulds & chill.
      To reheat for serving, just place the ramekin in a pan of water and simmer gently for 8-10 mins.
    • By swpeterson
      I have been buying country style bone-in ribs instead of bone-in pork chops. I season them with a rub very similar to Emeril's Rustic Rub spice rub and use a heaping tablespoon a rendered Nueskie's Applewood smoked bacon fat in the Food Saver vacumn bag. We have been using 2 ribs in the bag but have made the decision to switch to one to split. The meat is so rich and flavorful that we can easily split one and enjoy the meal even more.
      For a sauce, I cobbled together a sauce made with the juice of half a valencia orange, the pulp from 1 passion fruit, 1 cup pitted cherries (I used rainiers and bings in this one), 1 tsp Dijon mustard, 1/2 cup white wine, juice from 1 lime, 2 tsp honey, garlic cloves crushed (I used roasted garlic that I keep in the fridge and 'crushed' them in my 'special' coffee grinder(2)) and 1 medium sized shallot. I used the same bacon fat to soften the shallots, then added the rest of the ingredients and let it reduce by about a third and then let it rest and reheated it when the pork ribs were done.
      I kept them in the sous vide at 141 from 10:00 AM until I got home from work at 7:00. It took another half hour +/- to change clothes, pour a glass of wine, reheat the sauce, make a salad, and heat up the garlic bread that I keep prepped in the freezer. After the bread was heated for about 8 minutes, I switched the oven to broil and took the bread out of the oven.
      I have started to experiment with using the broiler element to put color on the proteins that I have cooked in the sous vide. I have placed the oven rack on the third rack from the top, leave the door ajar while I bring the broiler element up to heat. I use my 10" stainless steel saute pan with a stainless steel rack in the pan for the protein. I open the sous vide package and pour the liquid that has accumulated in the bag into the bottom of the pan. I put the ribs, fattest side up on the rack and place the pan in the oven. I leave the door ajar and let them stay in there for 8 mnutes.
      That timing has worked extremely well for both the ribs and the chicken that I have done. I don't flip them yet and that hasn't been necessary for those 2 proteins. (I was much less successful with this formula for the flank steak which I think needs to be closer the heat source for less time).
      At any rate, the broiler is working well for color and the meat and sauce are great. The sauce also works very well with chicken. Haven't tried it yet with the salmon.
      Just wanted to share as I really love this sous vide thing and wanted to share.
      Sorry no photos yet. I haven't figured that part out yet but my husband promises to teach me.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...