Modernist Cooking Made Easy: Getting Started: An Introduction to the Techniques, Ingredients and Recipes of Molecular Gastronomy
Are you interested in molecular gastronomy and modernist cooking but can’t find any accessible information for getting started? Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking? If you nodded your head “Yes” then this book was written for you!
Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, there has been very little accessible information about
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Modernist Cooking Made Easy: Getting Started
Are you interested in molecular gastronomy and modernist cooking but can’t find any accessible information for getting started?
Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking?
If you nodded your head “Yes” then this book was written for you!
Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, there has been very littl
Price:
A Great Introduction!,
I have been trying to get into molecular gastronomy some lately but all the information out there was way too vague and confusing. I had mixed results with some of my prior attempts so I decided to give this book a shot to see if it would help out.
It really has helped to clarify how stuff works and what proper techniques are. I have had several successes now and feel a lot more confident in what I am doing.
I gave it only 4 stars because the images in it aren’t that great. They are all online though so you can see them in full color but I would have like better ones in the book itself. I guess that’s why this book is $75 less than the other ones, a small trade off in my mind.
Was this review helpful to you?
|Another nice reference from Jason,
I’ve been interested in applying new and interesting techniques to my cooking for some time. Although I have a copy of “Modernist Cuisine at Home” and highly recommend it, I was excited to see that Jason has done this book. I have been a devotee of his for the really phenomenal work that he as done in the application of sous vide techniques. This book definitely does not disappoint. It is really a clear, concise instruction manual that allows you to explore some pretty neat techniques without having to invest in a lot of expensive equipment and ingredients. What I particularly like about this volume is that the recipes are more or less templates that can be easily used to develop your own dishes.
He gives a really nice overview of modernist cooking that defines it, provides a high level view of the basic principles, and discusses the equipment that you really need and that you probably really want, but can do without.
He has well-written sections about a number of newer cooking techniques divided into emulsification, gelling, foams, low temperature cooking, spherification and thickening. Each is defined and there is an explanation of how the process works, the type of equipment and ingredients used in each, and then some representative recipes that show you how you might apply the technique.
There is a very useful section of the book that discusses a number of newer ingredients and how they work and how you might use them. Its a very helpful part of the book that you can refer to quickly when you are cooking and forget the proper ration of an ingredient.
There is also a helpful section that gives sources for ingredients (which used to be pretty hard to find in quantities for the home cook, but now are readily available from the sources that he lists).
I highly recommend that you get a copy if you are interested in expanding your cooking technique repertoire. I know that I refer to mine frequently.
Was this review helpful to you?
|Foam at Home!,
This is a wonderful, comprehensive book on modernist cooking. Neither pretentious nor overly technical, Modernist Cooking Made Easy is designed for both the dabbler and the experienced chef. At the very least, it will help you think about food differently, prompting you to give more consideration to the fundamentals of flavor and texture and their underlying chemistry. For the adventurous cook, this book contains a litany of new projects that you can integrate into your cooking repertoire. Any cook would benefit from these methods.
Oh, and this is a bargain, especially compared to the $600 Modernist Cuisine.
Was this review helpful to you?
|A Great Introduction!,
I have been trying to get into molecular gastronomy some lately but all the information out there was way too vague and confusing. I had mixed results with some of my prior attempts so I decided to give this book a shot to see if it would help out.
It really has helped to clarify how stuff works and what proper techniques are. I have had several successes now and feel a lot more confident in what I am doing.
I gave it only 4 stars because the images in it aren’t that great. They are all online though so you can see them in full color but I would have like better ones in the book itself. I guess that’s why this book is $75 less than the other ones, a small trade off in my mind.
Was this review helpful to you?
|Another nice reference from Jason,
I’ve been interested in applying new and interesting techniques to my cooking for some time. Although I have a copy of “Modernist Cuisine at Home” and highly recommend it, I was excited to see that Jason has done this book. I have been a devotee of his for the really phenomenal work that he as done in the application of sous vide techniques. This book definitely does not disappoint. It is really a clear, concise instruction manual that allows you to explore some pretty neat techniques without having to invest in a lot of expensive equipment and ingredients. What I particularly like about this volume is that the recipes are more or less templates that can be easily used to develop your own dishes.
He gives a really nice overview of modernist cooking that defines it, provides a high level view of the basic principles, and discusses the equipment that you really need and that you probably really want, but can do without.
He has well-written sections about a number of newer cooking techniques divided into emulsification, gelling, foams, low temperature cooking, spherification and thickening. Each is defined and there is an explanation of how the process works, the type of equipment and ingredients used in each, and then some representative recipes that show you how you might apply the technique.
There is a very useful section of the book that discusses a number of newer ingredients and how they work and how you might use them. Its a very helpful part of the book that you can refer to quickly when you are cooking and forget the proper ration of an ingredient.
There is also a helpful section that gives sources for ingredients (which used to be pretty hard to find in quantities for the home cook, but now are readily available from the sources that he lists).
I highly recommend that you get a copy if you are interested in expanding your cooking technique repertoire. I know that I refer to mine frequently.
Was this review helpful to you?
|Foam at Home!,
This is a wonderful, comprehensive book on modernist cooking. Neither pretentious nor overly technical, Modernist Cooking Made Easy is designed for both the dabbler and the experienced chef. At the very least, it will help you think about food differently, prompting you to give more consideration to the fundamentals of flavor and texture and their underlying chemistry. For the adventurous cook, this book contains a litany of new projects that you can integrate into your cooking repertoire. Any cook would benefit from these methods.
Oh, and this is a bargain, especially compared to the $600 Modernist Cuisine.
Was this review helpful to you?
|