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Modernist Books

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.

My Modernist Books

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Modernist Cooking Made Easy: Sous Vide

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!
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Modernist Cooking Made Easy: Sous Vide

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!
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Modernist Cooking Made Easy: Party Foods

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!
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Modernist Cooking Made Easy: Getting Started

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.
Get started with modernist cooking today!
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Modernist Cooking Made Easy: The Whipping Siphon

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!
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Sous Vide: Help for the Busy Cook

Do you take pride in cooking great food for yourself, your family, and friends?
 
Are you an extremely busy individual that is on the go all day long?
 
If you nodded your head "Yes" then this book was written for you!
 
Sous vide has many benefits for people who are busy during the day. Once you understand how to take advantage of these benefits you can get great meals on the table while working around your schedule.
 
Serve your family great meals, even on your busiest days!

Available on Amazon.com or as a pdf download!
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Sous Vide Grilling

Want to impress your friends and neighbors at your next BBQ party with perfectly cooked food?
 
Tired of slaving over the grill instead of spending time visiting with your guests?
 
Want the convenience and prevision of sous vide but with the deeper flavors of the grill?

Then grab your apron and tongs and start sous vide grilling today!

Available on Amazon.com or as a pdf download!
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Beginning Sous Vide

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!

Available on Amazon.com or as a pdf download!

Other Modernist Books and Cookbooks

Modernist Cuisine at Home Review

Modernist cuisine at home   sq 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.

Alinea Cookbook Review

Alinea   sq 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.

iSi The Trick with the Whip Cookbook Review

Trick whip   sq iSi is the industry leader in cream whippers. The Trick with the Whip - Creations Cookbook by iSi offers you a variety of recipes to maximize the potential of your iSi dessert whipping siphon.

Under Pressure: Cooking Sous Vide Review

Under pressure   sq 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.

Modernist Cuisine: The Art and Science of Cooking Review

Modernist cuisine   sq 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.

Ruhlman's Twenty Review

Ruhlman twenty   sq 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.

The Science of Good Cooking Review

Science of good cooking   sq 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.

Haute Dogs: Recipes for Hot Dogs, Buns & Condiments Review

Haute dogs   sq 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.

Ideas in Food: Great Recipes and Why They Work Review

Ideas in food   sq 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.

Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some Review

Pickles pigs   sq 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.

Charcuterie: The Craft of Salting, Smoking, and Curing Review

Charcuterie   sq 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.

Salumi: The Craft of Italian Dry Curing Review

Salumi   sq 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.

Maximum Flavor: Recipes That Will Change the Way You Cook

Maximum flavor   sq 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.

Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef Review

Dessert fourplay   sq 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.

The New Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking Review

Artisan bread   sq 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!

Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science Review

Craft cocktails   sq 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 Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes Review

Cocktail lab   sq 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.

Savory Cocktails: Sour Spicy Herbal Umami Bitter Smoky Rich Strong Review

Savory cocktails   sq 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.

Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas Review

Bitters 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.

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