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Why Buy Modernist Cuisine? My Personal Review
With all of the hyperbole surrounding the new volume of cookbooks by Nathan Myhrvold, and his merry gang of geniuses, you are probably aware that if you are going to buy Modernist Cuisine, you will have to break into your nest egg.
HUGE TIP:
A Review of this space-age cookbook should advise you to buy it online with free shipping thrown in.
This is because the volumes weigh in at a whopping forty-seven pounds.
A 6 Volume, 2,400 Page Cookbook Masterpiece
This six volume, two-thousand-four-hundred page extravaganza costs between four to six-hundred dollars. However, judging from the majority of Modernist Cuisine reviews, the price is worth it.
Modernist Cuisine Cookbook Set
Although the prose is dry, it is exact, if not opinionated. It is not without reason that this book is subtitled: The Art and Science of Cooking. You will be told that the government’s safety standards on salmonella are completely wrong, why they are wrong, and then the authors will give you what they believe to be the correct safety standards on salmonella, and why they are correct.
You will not only find a complete chapter on water, but several pages devoted on how to wash your hands. The authors also seem to take delight in going into great detail on boiling water.
Quick Bean Tip..(I didn’t know!)
Speaking of water, If you can never make dried beans come out soft enough, perhaps you are not using distilled water.
Some people who would normally buy Modernist Cuisine, hesitate because of the frequent use of chemicals found throughout the book. The authors brush this aside by pointing out that baking soda is also a chemical.
In fact, you can often purchase a chemical starter set to compliment the book from the same place where you found Modernist Cuisine for sale.
Spectacular Photography
The food photography and illustrations are nothing short of breathtaking. One highlight is a series of photographs featuring cooking appliances, such as a wok, or a barbecue grill, that have been sliced in halves, or thirds in order to better illustrate what takes place inside a cooking vessel.
You will also be told why a charcoal grill is much more effective than a gas grill. In fact, sometimes this book reads more like a fun with science volume than a cookbook. If you pay attention, you will even learn how Pringles are made.
By the way, you will not see the words frying pan, or blender in this book as often as you will read about an immersion circulator, or a a centrifuge. A centrifuge is a device most often used in the aerospace industry that uses centrifugal force to separate the sample inside into its highest density form. It may be easier to call it a super-sonic blender.
Too Massive for the Kitchen?
Many Modernist Cuisine reviews have pointed out that these books are too massive for use in the kitchen, and too beautiful to get dirty. The authors have anticipated this by including a recipe manual that you can use in the kitchen with no worry of damaging the stain-proof pages.
Hard to Find Ingredients?
You may feel that finding some of the ingredients needed for some of the one-thousand-five-hundred recipes a bit daunting. While you may not have agar, and xantham gum laying about the kitchen, they are not too hard to find at your grocery store.
Sure, reading a recipe that tells you to cavitate something in an ultra-sonic cleaning bath for thirty-minutes may slow you down while you leaf through a dictionary, but these volumes will also show you how to make mac and cheese that you could serve with pride to a gourmet chef.
In Conclusion…
If you do buy Modernist Cuisine, you will find yourself in possession of a book as fascinating to read as it is trying some of the recipes found inside.