In my quest for good food and a more fundamental understanding of cooking, I purchased the (very) recently published book ‘Modernist Cuisine at Home by Nathan Myhrvold and Maxime Bilet; now there are hundreds of other cookbooks out there, so why did I choose this one? Well I had originally wanted to purchase the original 6 book encyclopaedia (which locally sells for over $1000, retails for $700 in the UK and goes for $470 on bookdepository.com, rather ridiculous!) but as I learnt, to get the most out of it, it requires some specialist equipment and ingredients. Fortunately as I put it off, over a year later, a new book emerges, entitled Modernist Cuisine at home; similar in concept but less reliance on expensive equipment or specialist ingredients.
Here’s how the book comes:
Nice little holder which stores two books, the first is the main book itself with the detailed explanations and recipes and the second is a waterproof and washable kitchen manual, aka recipe book.
So what’s my fascination about these books? I like the approach they take to cooking, scientific and methodological a kind of cause-effect explanation of things; i.e. how different processes affect the taste and texture of foods in different ways. Secondly, the imagery in the books are absolutely fascinating, cut outs to show you a little inside of what’s happening as you cook, vivid images of the process as it goes on and just so much detail to show the different states of the food depending on how you cook it.
The image below is a dissection of a barbeque and explanations of what’s actually going on.
It’s going to take me a while to get through this book and pick out some achievable recipes as well as slowly amassing the various equipment needed to make all the yummy recipes. Stay tuned, there will definitely be a lot more food coming to this blog.