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Modernist Cuisine at Home by Nathan Myhrvold and Maxime Bilet

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Notes about this book

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Notes about Recipes in this book

  • MC special sauce

    • twoyolks on April 09, 2013

      This doesn't resemble McDonald's special sauce all that closely. It's much more refined and understated. With that said, it does compliment a cheese burger very well.

  • Sous vide Hollandaise

    • twoyolks on April 30, 2014

      This was very simple to make. It did take a bit of work to get the cooked egg mixture out of the plastic bag. Additionally, the hollandaise was rather thick. I'd consider watering it down slightly in the future.

  • Mondernist vinaigrette

    • twoyolks on March 28, 2016

      The vinaigrette tastes fine and like most other vinaigrettes. It does stay stable which is nice.

  • Grilling spice mix

    • twoyolks on May 26, 2016

      The spice mix didn't seem to add a lot of flavor to the steak. The spice mix also tended to burn a bit.

  • Squash soup

    • twoyolks on January 09, 2015

      This was not very good. The lemongrass and coconut milk overpowered the squash.

  • Broccoli-Gruyère soup

    • twoyolks on January 03, 2013

      This is intense in flavor and really should only be served in appetizer portions.

  • Corn soup

    • twoyolks on September 08, 2013

      As full recipe only made enough for a main course for two. I suspect that the amounts listed are for an appetizer portion.

  • Barley salad

    • tekobo on February 18, 2017

      Making up the barley salad was quite simple. The recipe for spinach pesto called for boiling the leaves first. I ignored that. Whizzed the leaves in machine then pounded in mortar and pestle with hazel nuts and hazel nut oil. The gouda was too mild for my taste so I added pecorino. Tasty.

  • Pressure-cooked pork belly adobo

    • twoyolks on March 30, 2014

      This is very rich and very flavorful. It's hard to eat much more than the suggested serving size.

  • Potato puree

    • twoyolks on November 28, 2013

      There's way too much butter in this. The potatoes became soupy just from the butter. I added some of the milk and discarded the rest. There was very little potato flavor and instead it tasted mostly of the butter.

  • Pizza sauce

    • Jojobuch on July 26, 2016

      The amount of oil seemed excessive (there was a slick of oil on top of the pizza sauce version of this); however, I liked the flavour of garlic, which worked well on pizza

  • Fingerling potato confit

    • twoyolks on December 16, 2013

      The potatoes have a strong potato flavor but pick up very little, if any, of the flavor of the chicken fat.

  • Roast chicken

    • twoyolks on December 16, 2013

      There are a lot of steps but it produces some very juicy and flavorful chicken.

  • Sous vide Buffalo wings

    • twoyolks on January 21, 2013

      Cooking the wings this way works fine but I actually prefer the texture of wings that have been broiled.

  • Buffalo sauce

    • twoyolks on January 21, 2013

      The flavor of the sauce is primarily of jalapeno which is unusual in a Buffalo sauce. The texture also doesn't really work well with chicken wings. While being oil based prevents the wings from getting soggy, they also don't soak up any of the sauce.

  • Pressure-cooked carrots and leeks

    • twoyolks on February 05, 2015

      I don't feel this technique added a whole lot. The tapered ends of the carrots were overcooked and the thick end was undercooked. The carrots were difficult to peel after the cooking and would be easier before hand. The leeks mostly fell apart when I tried to cut them.

  • Chicken noodle soup

    • twoyolks on February 05, 2015

      There's a lot of ingredients for a small amount of broth. I didn't really care for the raw mushrooms in the soup.

  • Thai soup

    • twoyolks on October 06, 2014

      For a Thai soup, the broth is rather mild. Some chile and tamarind added to the soup would go a long way. Additionally, some meat, vegetables, and garnishes would make this a much nicer recipe.

  • Mussels marinière

    • twoyolks on February 23, 2013

      Shucking the mussels takes a lot of time. If making anything more than a single batch, blanch the mussels in batches. A light hand with the herbs yields better results.

  • Neapolitan pizza dough

    • twoyolks on May 30, 2013

      The dough stretches very well and has a nice chew when baked.

    • Jojobuch on July 26, 2016

      I replaced the 00 flour and gluten with high-strength bread flour; the dough required a bit less water but otherwise it worked very well. The rise in the fridge resulted in nice flavor, and overall, the dough had perfect stretch.

  • Mac and cheese

    • twoyolks on May 28, 2014

      The cheese sauce was very cheesy but there was too much liquid for the pasta and it was a little too runny.

  • Fondue

    • twoyolks on November 02, 2013

      The fondue ended up more watery than what I would've imagined. In the future, I'd probably decrease the amount of liquid.

  • Vegetable risotto

    • twoyolks on January 01, 2014

      The rice becomes a brilliant yellow and becomes rather rich from the cheese. I used the pressure cooker technique which yielded perfect rice in a fraction of the time (and effort).

  • Bomba rice with chorizo and broccoli-Gruyère puree

    • twoyolks on December 11, 2013

      The combination of flavors was perfect. There was a lot of oil in the end result. I think this resulted from the chorizo I used rendering more fat than expected. In the future, I would reduce or omit the olive oil added at the end.

    • twoyolks on November 08, 2016

      When I made it, we had it as a standalone dish. It's quite rich.

    • Sco1988 on November 05, 2016

      Would this dish be a stand alone Entrée or a side dish? If a side dish does anyone have suggestions on what might accompany it.

  • Sichuan bok choy

    • twoyolks on January 04, 2014

      The sauce is very good. However, the bok choy didn't fully cook even after doubling the cooking time.

  • P. B. & J. gelato

    • twoyolks on September 16, 2013

      This tastes exactly like a peanut butter and jelly sandwich in gelato form.

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Reviews about this book

  • Food52

    introduces home cooks to new techniques & approaches previously isolated to high-end restaurants, and will bestow great rewards on those who take the time to follow the scientific recipes carefully...

    Full review
  • Ruhlman.com

    ...this version does take care of one of my criticisms, that it needed serious paring. Well, here it is, pared. Highly recommended for passionate and committed cooks, and a must for professionals.

    Full review
  • Fine Cooking

    Every spread is filled with cool cooking information and mind-blowing photography. Would I ever cook from it? I'm not sure. But I'd love to incorporate some of the lessons found in the book...

    Full review
  • ISBN 10 0982761015
  • ISBN 13 9780982761014
  • Published Oct 08 2012
  • Format Hardcover
  • Page Count 456
  • Language English
  • Countries United States
  • Publisher The Cooking Lab

Publishers Text

The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels.

Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this 456-page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes. The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and reference tables on waterproof, tear-resistant paper. Drawing on the same commitment to perfection that produced Modernist Cuisine, Modernist Cuisine at Home applies innovations pioneered by The Cooking Lab to refine classic home dishes, from hamburgers and wings to macaroni and cheese. More than 400 new recipes are included, most with step-by-step photos that make it easy to bring dining of the highest quality to your own dinner table. Among the amazing techniques you’ll find are:

  • how to cook fish and steak perfectly every time, whether you’re in the kitchen, the backyard, or tailgating in a parking lot;
  • how to use a pressure cooker to make stocks in a fraction of the usual time while capturing more of the flavor;
  • the secret to making quick, sumptuous caramelized vegetable soups and purees;
  • how to outfit your home oven to make pizzas as crispy as you would get from a wood-fired brick oven;
  • along with recipes for:
  • perfect eggs and breathtaking omelets that remove the guesswork for stress-free breakfasts, even for a crowd;
  • gravies and a hollandaise sauce that are wonderfully rich, perfectly smooth, and never separate;
  • a flawless cheeseburger and an ultrafrothy milk shake;
  • chicken wings made better with Modernist techniques, plus seven great sauces and coatings for them;
  • macaroni and cheese, including stove-top, baked, and fat-free versions, that can be made with any cheese blend you like, from Gouda and cheddar to jack and Stilton.

  • Cooking like a Modernist chef at home requires the right set of tools, but they’re less expensive and easier to find than you might think. You’ll also learn how to get the best out of the kitchen appliances you already own. Learn how to use your microwave oven to steam fish and vegetables to perfection, make exceptional beef jerky, and fry delicate herbs.

    The first 100 pages of the book are a trove of useful information, such as:

  • how to test the accuracy of a thermometer, and why it’s time to switch to digital;
  • how to use (and not to use) a blowtorch to sear food fast and beautifully;
  • how to marinate meats more quickly evenly by injecting the brine;
  • the myriad uses for a whipping siphon beyond whipped cream;
  • why those expensive copper pans may not be worth the price;
  • how to deep-fry without a deep fryer;
  • how to stop worrying and get the most out of your pressure cooker;
  • how to cook sous vide at home with improvised equipment, a special-purpose water bath, or a home combi oven.

  • Modernist Cuisine at Home is an indispensable guide for anyone who is passionate about food and cooking.

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