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There are many modernist books that deal with modernist cooking and molecular gastronomy. Some teach you the basics and some show you how to make dishes from some of the best restaurants around. I highlight some of the most popular ones and give you my impressions of them.
Modernist Cooking Made Easy: Sous Vide is the authoritative guide to low temperature precision cooking and it will help make sous vide a part of your everyday cooking arsenal and allow you to significantly increase the quality and consistency of the dishes you create on a daily basis.
If you want to use sous vide to
prepare amazing food simply and easily
then this is the book for you!
Modernist Cooking Made Easy: Infusions is the ultimate guide to crafting flavorful infusions
using modernist and traditional techniques. Exploring this process allows you to create many wonderful dishes, from custom cocktails and personalized sodas to flavorful vinaigrettes and sauces.
Discover how to create vibrant and amazing infusions
that will amaze your family and friends!
This book provides all the information you need to get started amazing your party guests with modernist cooking. It is all presented in an easy to understand format along with more than 100 recipes that can be applied immediately to your next party.
If you want to use modernist cooking to
delight your taste buds and amaze your friends
then this is the book for you!
This book provides all the information you need to get started with modernist cooking and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 recipes, that can be applied immediately in your kitchen.
Learn popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate.
This book focuses on presenting the three main uses of the whipping siphon: Foaming, Infusing, and Carbonating. It delivers the information you need to understand how the techniques work and provides you with over 50 recipes to illustrate these techniques while allowing you to create great dishes using them. Plus, these techniques can produce an amazing array of dishes that anyone can easily use to experience the joys of modernist cooking as well as to blow their diners away!
Master the whipping siphon and amaze your friends today!
A detailed look at the sous vide process with more than 200 pages of sous vide information, including safety concerns, tips and tricks and more than 100 sous vide recipes for beef, chicken, duck, turkey, pork, fish, and vegetables. Also includes a discussion of sous vide equipment and common setups and detailed time and temperature charts.
Great for both beginning and intermediate sous vide cooks!
Eight Flavors: The Untold Story of American Cuisine is a fascinating deep dive into 8 different flavors from American cuisine, where they come from, and how they got adapted into American cooking. Sarah manages to share all this info in an engaging and entertaining manner...making the reading go fast while making you very, very hungry!
Diana Henry has received numerous awards as a food journalist and author. In her book, Simple: Effortless Food, Big Flavors her recipes take simple ingredients and transforms them into dishes with unique creative flavor combinations. Because of her journalism background, Diana clearly and concisely explains her recipes. She makes cooking dinner a fun adventure!
Everything I want to Eat: Sqirl and the new California Cooking by chef Jessica Koslow features healthy but delicious dishes, ones that look appetizing, taste refreshing and feel exciting. Chef Koslow shares 100 of her favorite recipes and even provides notes for adjusting her dishes for specific dietary tastes and needs.
Meathead: The Science of Great Barbecue and Grilling by Meathead Goldwyn and Greg Blonder combine chemistry, physics, meat science and humor to help you achieve consistent, succulent BBQ and grilling results every time.
Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy is geared to help improve everyone's home cooking, regardless of your experience level. She breaks down detailed complex culinary information to reveal the simple methods chefs use to get professional results.
This book was written by Abraham Conlon and Adrienne Lo, co-owners and chefs of Fat Rice Restaurant and their former sous chef Hugh Amano. It provides authentic recipes that capture the unique flavors of food prepared in Macau, China. Its heritage was formed from the many world travelers crossing through the area, creating a culinary fusion of Chinese, Portuguese, and Malaysian cooking.
In Mastering the Art of Japanese Home Cooking, Iron Chef Masaharu Morimoto shows how you can make flavorful, exciting traditional Japanese meals at home. He introduces readers to the healthy, flavorful, and surprisingly simple dishes preferred by Japanese home cooks. The explanations are clearly written with fantastic colorful photos for every recipe; he even included many additional pictures showing the preparation process. This is an excellent gift selection for any cook in your life!
The new EveryDayCook book is a personal collection of Alton Brown's recipes that are arranged by time of day. His 101 recipes are easy to follow, nicely laid out and arranged by "time of day". Not only does he provide the recipe, but Chef Brown gives informative explanations of why he chose a particular ingredient or method for making the dish. His book includes just the right amount of nerdy science and with Alton Brown, there's always lots of humor!
North: The New Nordic Cuisine of Iceland by Gunnar Karl Gislason and Jody Eddy is not just a cookbook, but a beautifully illustrated introduction to Iceland, its people, its history and its culinary world. Many of the recipes and techniques make upscale dishes comprised of a multitude of ingredients and steps. This is a perfect gift for a serious, experienced cook or anyone who loves travel and culture!
Heritage by Sean Brock, a restaurateur and now a cookbook author who shares his drive to preserve the heritage foods of the South. The recipes include both the home cooked comfort food and when time allows, the fancier upscale food for which he is renowned. Even though the instructions for the recipes are quite clear, based upon the complexity of the recipes the book is probably more suited to foodies who love unique recipes, food presentation and modernist cooking.
Bar Tartine: Techniques & Recipes by Cortney Burns and Nicolaus Balla is a guide to building a pantry of made in-house food additives that will punch extraordinary flavor into your food. It draws on long-standing processes used with cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes. However, it is definitely not a beginner's book or a "what's for dinner tonight" recipe collection. But if you want to learn how to use healthy, fresh ingredients, then Bar Tartine is the book to teach you!
Food52 Genius Recipes: 100 Recipes that Will Change the Way You Cook written by Kristen Miglore is destined to become every home cook's go-to resource for clever, memorable cooking. So what makes a "genius recipe" for Miglore? One that surprises us into rethinking an approach, uses an unexpectedly simple technique, debunks a kitchen myth, or applies a familiar ingredient in a new way.
Lucky Peach Presents 101 Easy Asian Recipes by Peter Meehan and the editors of Lucky Peach took some theoretically difficult Asian concepts and made them accessible and easy without sacrificing any taste. Peter Meehan is a food writer who authored several cookbooks, well-known restaurant critic and editor and co-founder of Lucky Peach, a New York Times bestselling quarterly journal of food and writing that has won multiple James Beard Awards. This cookbook is a compilation of bold flavored dishes that is a perfect gift for both new and experienced chefs!
In The Food Lab: Better Home Cooking Through Science, J. Kenji López-Alt focuses on the science behind treasured American dishes with enough explanations to make sense, but still firmly rooted in practical home cooking. J. Kenji López-Alt is the managing culinary director of SeriousEats.com, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. This fully color illustrated collection of explanations, techniques, and recipes, a must have reference and cookbook for home cooking enthusiasts.
Liquid Intelligence: The Art and Science of the Perfect Cocktail is by Dave Arnold, a food science writer, educator, and innovator. Besides inspiration aplenty, he provides clearly written explanations of why things work the way they do. This book is perfect for cocktail enthusiasts who are always looking for new techniques to bring into their homes.
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons is a great look at this now popular drink component. Whether you're a professional looking to take your game to the next level or a home bartender interested in homemade potables, Bitters has instructions on how to make your own bitters and recipes for customized blends.
Savory Cocktails: Sour Spicy Herbal Umami Bitter Smoky Rich Strong by Greg Henry is filled with unique cocktails containing ingredients not usually associated with drinks. These modern cocktails are enhanced with a unique, less sweet and more balanced, rich flavor assailing you in different layers; Savory Cocktails provides an unforgettable taste experience.
The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes by Tony Gonigliaro is a very high level detailed look at numerous cocktail components and methods along with fancy cocktail descriptions and recipes. All in all it is an interesting book on the chemistry and theory of cocktails. The Cocktail Lab includes a comprehensive balance of classic drinks along with Conigliaro's innovative modern concoctions.
Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science by Kevin Liu is written in a fun and humorous way; it contains a little bit of everything - recipes, trivia and history. For those who want to understand the scientific processes and principles underlying such basic cocktailing concepts as dilution, citrus freshness, infusion, and acidity, there is no better place to start.
The New Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois is an updated version of their original cookbook. I have the original Artisan Bread in Five Minutes a Day; it is my go-to bread recipe book for everything from rolls, to pizza to boulles and baguettes. Their recipes do not require kneading!
While helping to get the creative juices flowing, Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef cookbook by Johnny Iuzzini is a fantastic look at finding new ways to make old desserts. It delivers accessible recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings.
Maximum Flavor: Recipes That Will Change the Way You Cook by Ali Kamozawa and H. Alexander Talbot focuses on recipes and techniques that can help anyone make better meals every day. Maximum Flavor will encourage you to experiment, taste, play with your food, and discover again why cooking and eating are so fascinating and fun.
Salumi: The Craft of Italian Dry Curing book by Michael Ruhlman and Brian Polcyn delves deep into the Italian side of charcuterie by exploring the recipes and techniques of dry curing meats. They also delve into the history of curing meats which I found interesting.
Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, Brian Polcyn and Yevgenity Solovyev is the ultimate guide to creating sausages and curing meats. It covers everything from grinding to curing to cooking and smoking; Charcuterie's the perfect resource for beginners.
Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some by John Currence contains a great mix of southern traditional and modern cooking highlighted with very inventive recipes that are organized by 10 different techniques. It is an ideal book for chefs, or at the very least, very serious home cooks.
Ideas in Food: Great Recipes and Why They Work by Ali Kamozawa and H. Alexander Talbot is perfect for anyone who loves food, and is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one's cooking to new heights. Ideas in Food cookbook clarifies both the science behind and the techniques of creating great food.
If you like hot dogs then Haute Dogs: Recipes for Hot Dogs, Buns & Condiments by Russell Van Kraayenburg is the book for you! Hot dogs are often considered a cheap, low quality food but this book proves that doesn't have to be the case. From classic dogs to some really interesting ethnic options it contains a lot of different, interesting recipes.
If you are looking for a good book on why food cooks the way it does, then The Science of Good Cooking by The Editors of America's Test Kitchen and Guy Crosby Ph.D. is a perfect selection for you. At America's Test Kitchen the Cooks Illustrated team investigates every facet of every detail associated with cooking through thousands of kitchen tests.
In the book Twenty, Michael Ruhlman condenses decades of cooking, writing, and working with the world's greatest chefs into twenty essential ideas from ingredients to processes to attitudes that make every cook more accomplished. This book is focused on cooking techniques rather than individual recipes. He explains the hows and whys of each concept and reinforces those conclusions through recipes for everything from soups to desserts.
Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, and Alinea have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. The goal of the Modernist Cooking movement is to examine the foods we eat, and our perceptions of that food, and try to make things that taste great, and perhaps even engage us on an intellectual and emotional level.
If you are a professional chef with all the expensive equipment, a demanding clientele and a pioneering spirit, the book Under Pressure: Cooking Sous Vide will quickly become an important reference in your arsenal.
Grant Achatz is an American chef and restaurateur often identified as one of the new leaders in molecular gastronomy or modernist cooking. His Chicago restaurant Alinea has won many accolades, and Achatz himself has won numerous awards from prominent culinary institutions and publications.
If you want to learn how modern cooking styles can produce amazing taste and presentation in your kitchen, this is the modernist book for you. The focus of the Modernist Cuisine at Home book is on techniques and the use of equipment which are new or recently resurfaced.
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