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" by Myhrvold, Young & Bilet (Part 2)


Recommended Posts

I am another happy camper! Mine is sitting next to my desk at work via the elves of FedEx (glad their planes didn't suffer a Southwest failure!). Now all I need to figure out is how to carry a bulky 46.3 pound box out of the office, down the elevator, through the lobby, across the street, into the parking garage and up the ramps without collapsing.

How have most recipients begun to leaf through the volumes? Did you start book 1, page 1 or flip through all of them randomly or begin with the Kitchen Manual or leaf the index for topics?

I got mine this afternoon and I don't know where to start! I think I'm going to start with Volume 1 and see where I end up.

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

Finally!

Shipment 1 of 1

Shipped

Delivery Estimate: April 12 2011

Tracking Information:

Hide Tracking

Status: In transit

Ship Carrier: Canada Post

Latest Event: MISSISSAUGA ON

Shipment has left seller facility and is in transit - Apr 05, 2011 8:33:00 PM

Link to post
Share on other sites

Shipment notice from Amazon.ca a few minutes ago. What can I say? There've been times when I seriously doubted that Amazon.ca would get any copies at all.

Edited by pedro (log)

PedroEspinosa (aka pedro)

Link to post
Share on other sites

So Kerry sent me the tracking information and I am checking for updates every 3 minutes - more often than I checked contractions for my three kids! Are we all totally insane? We are even discussing chasing the UPS truck around Burlington tomorrow. WE need an INTERVENTION.

Edited to fix verb tense. I am NOT pregnant.

Edited again - can't even think straight - too excited.

Edited by Anna N (log)

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

Link to post
Share on other sites

Check your tracking number; Amazon said mine would be delivered the 8th. I got the shipping email and plugged the tracking number into Fedex. It's coming tomorrow by noon.

Brilliant! Same thing with Canada Post. It says April 11-12 in Amazon but the Canada Post website says it's coming tomorrow!!!

Link to post
Share on other sites

As with all you others up there, I was very excited to see the 'Shipping' status come up this morning. The next challenge will be seeing how long it takes to cross the Pacific.

Nathan, you're going to be exhausted after all this. How about a few quiet days in New Zealand? I may have a book for you to sign soon ...

Leslie Craven, aka "lesliec"
Host, eG Forumslcraven@egstaff.org

After a good dinner one can forgive anybody, even one's own relatives ~ Oscar Wilde

My eG Foodblog

eGullet Ethics Code signatory

Link to post
Share on other sites

I am beginning my quest to read Modernist Cuisine and want to take notes (don't want to mark up the book yet). Any suggestions for apps, software or a paper based system? I'm leaning towards apps or software so my notes can searchable.

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

What will your notes note, exactly? The volumes are ridiculously well indexed and cross-referenced. Maybe you should just write notes in the margins of the Kitchen Manual, keep the other volumes pristine.

With the "paper" that is printed on being almost indestructible and stain proof, my suspicion is that you wouldn't be able to get anything that would write on it and not simply wipe off.

Nick Reynolds, aka "nickrey"

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

Link to post
Share on other sites

Amazon UK this morning:

We regret to inform you that your order will take longer to fulfill than originally estimated. Our supplier has notified us that there is a delay obtaining stock for the following items you ordered on October 13 2010.

Nathan Myhrvold, et al "Modernist Cuisine: The Art and Science of Cooking"

http://www.amazon.co.uk/gp/product/0982761007

We are awaiting a revised estimate from our supplier, and will email you as soon as we receive this information.

BAH!

Link to post
Share on other sites

Oh no just just got the dreaded Email from amazon UK

"We regret to inform you that your order will take longer to fulfill than originally estimated. Our supplier has notified us that there is a delay obtaining stock for the following items you ordered on November 28 2010.

 Nathan Myhrvold, et al "Modernist Cuisine: The Art and Science of Cooking"

 http://www.amazon.co.uk/gp/product/0982761007

We are awaiting a revised estimate from our supplier, and will email you as soon as we receive this information"

Now worryed if. i'll get a copy!

Edited by ermintrude (log)

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

Link to post
Share on other sites

I've got a DHL tracking number so I'm a happy camper!

Not sure exactly where in China the printing was done, but assuming somewhere near to Shanghai the trip from there to Vancouver to Toronto to Sydney is going to be about 28000km - almost 20,000km more (or 3.5 times the distance) than if it was shipped to me from the source! Sounds like a business opportunity for someone to advise Amazon especially considering that each set weighs in at around 20kg.

According to DHL my books went from Toronto to Hamilton (also in Ontario) then on to Cincinnati and at last look they've left there bound for points unknown en-route to Sydney.

I'm getting impatient!

Cheers,

Peter.

Link to post
Share on other sites

What will your notes note, exactly? The volumes are ridiculously well indexed and cross-referenced. Maybe you should just write notes in the margins of the Kitchen Manual, keep the other volumes pristine.

With the "paper" that is printed on being almost indestructible and stain proof, my suspicion is that you wouldn't be able to get anything that would write on it and not simply wipe off.

While this may be a shock to some, I found that a permanent marker allows you to take notes on the Kitchen Manual. I've also already got three pads of post-it notes stuck to various pages throughout the volumes.

Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Link to post
Share on other sites

I keep saying this, but you really should not pay much attention to Amazon shipping predictions. It's not like they know something special or secret. Typically they will set expectations low until the point when suddenly it ships - that pattern has occurred many times in this thread.

Nathan

Link to post
Share on other sites

Mine just got delivered a couple hours ago via Fedex.

I must say, Nathan, these are very well done! I know everyone is telling you this but they're truly a gem, now to get on with reading through them!

Science tastes yummy!

Link to post
Share on other sites

Whelmed over and over and over. Mine came to my office yesterday and I wanted to wait until home for the full opening experience and an experience it was. First, it was so perfectly packaged-I am not certain I have seen anything that well protected. Second, after opening there was a new fragrance wafting in my kitchen from the ink and paper. Finally, the moment came to begin opening and reading. I can now attest and affirm there is no particular starting spot because wherever one begins there are so many pushes and pulls to other volumes and other topics.

Thank you Nathan for such a wonderful set of books. Also, thank you to The Cooking Lab team for helping to create Modernist Cuisine. The wait and anticipation has been worth each moment.

Up front.jpg

Edited by JBailey (log)

"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

Link to post
Share on other sites
Guest
This topic is now closed to further replies.
  • Similar Content

    • By eG Forums Host
      Modernist Cuisine at the eGullet Forums
      Here at eG Forums, we have what is probably the broadest collection of information on modernist cooking anywhere. We've discussed sous vide, the general chemistry of culinary modernism, practical applications with colloids and starches, and much, much more. A lot of this discussion is contained in our topics about the books Modernist Cuisine and Modernist Cuisine at Home (we have topics on both the books and on cooking with the recipes they present), but we've been modern since before modern was cool -- click on the 'Recent discussions tagged "Modernist"' link at the bottom of this page for a small sampling of what we've been up to. And feel free to use the Search tool at the top of the page to look for specific terms or people.

      Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold with Chris Young and Maxime Bilet



      Support eG, buy the book at Amazon.com
      About the original book (Part 1, Part 2, Part 3)
      Cooking the recipes from the book (Part 1, Part 2, Part 3, Part 4)
      A Q&A with the Modernist Cuisine team

      Modernist Cuisine at Home by Nathan Myhrvold with Maxime Bilet



      Support eG, buy the book at Amazon.com
      About the book
      Cooking the recipes from the book (Part 1, Part 2)

      Other Modernist-related topics:
      Recent discussions tagged "Modernist"
      Sous Vide discussion index
    • By Mutleyracers
      Hi all. I hope you are well. I am just into baking bread due to lockdown and need help. Ideally I would like modernist bread but the wife is not quite agreeing to that yet. So I would like some where to start for now until she comes around to the idea. After she has tasted all my amazing breads I make. 
       
      I would like this to be in metric rather than imperial.
       
      Thank you 
    • By Porthos
      I picked up enough boneless short ribs to make 3 meals for my Sweetie and me. One meal will be pan-braised tonight. One has been vacuum-sealed and is in the freezer. My question is about seasoning, sealing, freezing, then defrosting and cooking at a later date. I'd like to season and seal the 3rd meal's worth. Can I use a dry rub on the meat, then seal, freeze, and cook at a later date? Does anyone else do this?
    • By newchef
      So I've now found myself at the water's edge of Modernist Cuisine.  Specifically, using sodium citrate for emulsifying all kinds of cheeses.  What I'm after is making an emulsified Parmesan sauce as well as another emulsified cheese sauce (most likely using Cheddar or Colby) that I can freeze and use later.  I'm a single guy and am no stranger of tweaking recipes for freezing but I haven't done it for modernist stuff yet.  I'd love to make a big batch of cheese sauce, freeze it into ice cubes for up to 3 months or so, and then take a few cubes out to thaw on a weeknight and toss with pasta, drizzle over veggies, etc.
       
      I looked at the modernist cuisine FAQ and saw this specific post about the cheese sauce that is "probably" freeze-able because it uses something called carageenan.  Has anyone been able to freeze sauce and keep it frozen for, say, a few months?  And not have to use carageenan?
       
      Thanks!
    • By Burmese Days
      Hello everyone,
       
      This is my first post, so please tell me if I've made any mistakes. I'd like to learn the ropes as soon as possible. 
       
      I first learned of this cookbook from The Mala Market, easily the best online source of high-quality Chinese ingredients in the west. In the About Us page, Taylor Holiday (the founder of Mala Market) talks about the cookbooks that inspired her.
      This piqued my interest and sent me down a long rabbit hole. I'm attempting to categorically share everything I've found about this book so far.
       
      Reading it online
      Early in my search, I found an online preview (Adobe Flash required). It shows you the first 29 pages. I've found people reference an online version you can pay for on the Chinese side of the internet. But to my skills, it's been unattainable.
       
      The Title
      Because this book was never sold in the west, the cover, and thus title, were never translated to English. Because of this, when you search for this book, it'll have several different names. These are just some versions I've found online - typos included.
      Sichuan (China) Cuisine in Both Chinese and English Si Chuan(China) Cuisinein (In English & Chinese) China Sichuan Cuisine (in Chinese and English) Chengdu China: Si Chuan Ke Xue Ji Shu Chu Ban She Si Chuan(China) Cuisinein (Chinese and English bilingual) 中国川菜:中英文标准对照版 For the sake of convenience, I'll be referring to the cookbook as Sichuan Cuisine from now on.

       
      Versions
      There are two versions of Sichuan Cuisine. The first came out in 2010 and the second in 2014. In an interview from Flavor & Fortune, a (now defunct) Chinese cooking
      magazine, the author clarifies the differences.
      That is all of the information I could find on the differences. Nothing besides that offhanded remark. The 2014 edition seems to be harder to source and, when available, more expensive.
       
      Author(s)

      In the last section, I mentioned an interview with the author. That was somewhat incorrect. There are two authors!
      Lu Yi (卢一) President of Sichuan Tourism College, Vice Chairman of Sichuan Nutrition Society, Chairman of Sichuan Food Fermentation Society, Chairman of Sichuan Leisure Sports Management Society Du Li (杜莉) Master of Arts, Professor of Sichuan Institute of Tourism, Director of Sichuan Cultural Development Research Center, Sichuan Humanities and Social Sciences Key Research Base, Sichuan Provincial Department of Education, and member of the International Food Culture Research Association of the World Chinese Culinary Federation Along with the principal authors, two famous chefs checked the English translations.
      Fuchsia Dunlop - of Land of Plenty fame Professor Shirley Cheng - of Hyde Park New York's Culinary Institute of America Fuchsia Dunlop was actually the first (and to my knowledge, only) Western graduate from the school that produced the book.
       

      Recipes
      Here are screenshots of the table of contents.  It has some recipes I'm a big fan of.
       
      ISBN
      ISBN 10: 7536469640   ISBN 13: 9787536469648 As far as I can tell, the first and second edition have the same ISBN #'s. I'm no librarian, so if anyone knows more about how ISBN #'s relate to re-releases and editions, feel free to chime in.
       
      Publisher
      Sichuan Science and Technology Press 四川科学技术出版社  
      Cover
      Okay... so this book has a lot of covers.
      The common cover A red cover A white cover A white version of the common cover An ornate and shiny cover  There may or may not be a "Box set." At first, I thought this was a difference in book editions, but that doesn't seem to be the case. As far as covers go, I'm at a loss. If anybody has more info, I'm all ears.
       
      Buying the book
      Alright, so I've hunted down many sites that used to sell it and a few who still have it in stock. Most of them are priced exorbitantly.
       
      AbeBooks.com ($160 + $15 shipping) Ebay.com - used ($140 + $4 shipping) PurpleCulture.net ($50 + $22 shipping) Amazon.com ($300 + $5 shipping + $19 tax) A few other sites in Chinese  
      I bought a copy off of PurpleCuture.net on April 14th. When I purchased Sichuan Cuisine, it said there was only one copy left. That seems to be a lie to create false urgency for the buyer. My order never updated past processing, but after emailing them, I was given a tracking code. It has since landed in America and is in customs. I'll try to update this thread when (if) it is delivered.
       
      Closing thoughts
      This book is probably not worth all the effort that I've put into finding it. But what is worth effort, is preserving knowledge. It turns my gut to think that this book will never be accessible to chefs that have a passion for learning real Sichuan food. As we get inundated with awful recipes from Simple and quick blogs, it becomes vital to keep these authentic sources available. As the internet chugs along, more and more recipes like these will be lost. 
       
      You'd expect the internet to keep information alive, but in many ways, it does the opposite. In societies search for quick and easy recipes, a type of evolutionary pressure is forming. It's a pressure that mutates recipes to simpler and simpler versions of themselves. They warp and change under consumer pressure till they're a bastardized copy of the original that anyone can cook in 15 minutes. The worse part is that these new, worse recipes wear the same name as the original recipe. Before long, it becomes harder to find the original recipe than the new one. 
       
      In this sense, the internet hides information. 
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...