Does it show how to stay free, and/or reduce modernist contaminations, or is that intellectual venture part of the 'molecular kitchen'?
Modernist Cuisine: The Art and Science of Cooking
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Re: Modernist Cuisine: The Art and Science of Cooking
#12For those that don’t know the primary author is Nathan Myhrvold who was the first CTO at Microsoft. https://en.m.wikipedia.org/wiki/Nathan_Myhrvold
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Re: Modernist Cuisine: The Art and Science of Cooking
#13This came out at the end of my career as a serious professional cook and I have mixed experience with it. It's kind of an escoffier guide culinaire type deal for the 2000s. It documents & standardizes, or at least presents emerging conventions for, a huge range of techniques that were in use in certain kinds of restaurants in the preceding two decades. In terms of food like that you sit down and eat with other people…
i hated the era of foam, gel, and sous vide everything. as a home cook, i want the randomness that comes with hand technique, but if im paying for a 2/3 star meal i still also want the randomness and authenticity that comes with hand technique, not to be bored out of my mind or trying to show me some impressive lab grade "consistency".
in another 20 years, we'll look back on this like we did mayonnaise and meat aspics from the 1950s.
Re: Modernist Cuisine: The Art and Science of Cooking
#14For those that don’t know the primary author is Nathan Myhrvold who was the first CTO at Microsoft. https://en.m.wikipedia.org/wiki/Nathan_Myhrvold
and founder of the largest patent troll "Intellectual Ventures". both efforts now feel dated and cringey.
Re: Modernist Cuisine: The Art and Science of Cooking
#15Is this an advertisement for a 5-cookbook set at $625? If I were a beginner, I would spend that money on a carbon steel pan, one Staub pot, a good kitchen and paring knife, one peeler, and I’d have some left for high-quality ingredients to experiment with myself. If I were more advanced, I would look into professional culinary institutes’ books. Everything in between is easily accessible on YouTube. An expensive book…
I'd hesitate to call this a "cookbook". It's closer to a coffee-table photography book. It's somewhat more art than instruction, though it is both. It's inspiring, for sure, but is very different than most.
I also thought it had been out of print for years, but it seems I'm wrong... Perhaps this is news because it's no longer out of print? Or was I just misremembering?
Re: Modernist Cuisine: The Art and Science of Cooking
#16Is this an advertisement for a 5-cookbook set at $625? If I were a beginner, I would spend that money on a carbon steel pan, one Staub pot, a good kitchen and paring knife, one peeler, and I’d have some left for high-quality ingredients to experiment with myself. If I were more advanced, I would look into professional culinary institutes’ books. Everything in between is easily accessible on YouTube. An expensive book…
maybe check out the content first...
Re: Modernist Cuisine: The Art and Science of Cooking
#17I've always wanted to check out these cookbooks but they are beyond my price threshold for cookbooks.
For baking fans though, they did a great little podcast series to promote their Bread book a while back.
https://heritageradionetwork.org/series/modernist-breadcrumb...
Re: Modernist Cuisine: The Art and Science of Cooking
#18Is this an advertisement for a 5-cookbook set at $625? If I were a beginner, I would spend that money on a carbon steel pan, one Staub pot, a good kitchen and paring knife, one peeler, and I’d have some left for high-quality ingredients to experiment with myself. If I were more advanced, I would look into professional culinary institutes’ books. Everything in between is easily accessible on YouTube. An expensive book…
I'd hesitate to call this a "cookbook". It's closer to a coffee-table photography book. It's somewhat more art than instruction, though it is both. It's inspiring, for sure, but is very different than most. I also thought it had been out of print for years, but it seems I'm wrong... Perhaps this is news because it's no longer out of print? Or was I just misremembering?
I was given a "copy" about ten years ago. It came in a lucite box. I brought it home on the subway, and when I took off my pants later that night I found a horizontal line of bruises across my thighs.
As of a couple years ago there’s a gallery around Seattle’s Pike Place market that displays various photographs from the series.
Re: Modernist Cuisine: The Art and Science of Cooking
#19I dont understand the hate for this book. A very smart and wealthy man spent a lot of coin geeking out on a passion. Doesnt seem very different from Jay Leno and his garage or Tom Hanks and his typewriters.
Compared to the ketamine and influence that our current billionaires spend their money on, it seems pretty harmless.
Re: Modernist Cuisine: The Art and Science of Cooking
#20This came out at the end of my career as a serious professional cook and I have mixed experience with it. It's kind of an escoffier guide culinaire type deal for the 2000s. It documents & standardizes, or at least presents emerging conventions for, a huge range of techniques that were in use in certain kinds of restaurants in the preceding two decades. In terms of food like that you sit down and eat with other people…
>wtf does myhrvold think "modernist" means?
He covers this in the first 5 pages or so, doesn't he?