Are you interested in molecular gastronomy and modernist cooking but don't know where to start?

Are you looking for an easy to understand introduction to modernist techniques, ingredients, and recipes?

If you nodded your head "Yes" then this book was written for you!

Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, clear, concise information for getting started isn't readily available.

Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques.

Modernist cooking made easy book

In This Book You Will Discover

More than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family. A sampling of which include:

  • Nearly 250 pages of easy to follow information about modernist cooking.
  • An in-depth look at many of the most popular modernist ingredients such as xanthan gum, sodium alginate, carrageenan, and agar agar.
  • A detailed exploration of modernist techniques like spherification, gelling, foaming, thickening, and sous vide.
  • More than 80 recipes for gels, foams, sauces, caviars, airs, syrups, gel noodles and marshmallows.
  • Directions for how to use modernist techniques and ingredients to make your everyday cooking more convenient.
  • More than 400 sous vide time and temperature combinations across 175 cuts of meat, types of fish and vegetables.

Need More Information?

We have made available full-color versions of all the images from the book. You can get a feel for what we discuss in the book from our Modernist Cooking Made Easy Photo Gallery.

Modernist Cooking Made Easy was written for people who want to expand their cooking knowledge to include modernist techniques and ingredients and are looking for an easy to understand introduction to modernist cooking and molecular gastronomy.

Still Unsure? There's Also a 100% Guarantee

If this book does not give you the information you need to get started with modernist cooking at home or you are unhappy with it for any reason, then you get your money back.

If you want to get started with modernist cooking then this is the book for you!
Get Your Copy Now!

  • Sous vide sweet potato salad 8
  • Sous vide asparagus and shallots 4
  • Sous vide scallops with tabbouleh 9

What People are Saying...

"Somehow you manage to explain really complicated ideas in a way that I understand. I don't know how you do it!"

- Kathy

4 out of 5 stars from 99 reviews

- Rating

"I can't wait to try out some of these cooking methods on my friends. They're going to be blown away when they have foam and spherified juices on their plates!"

- Nick

"I love how easy some of the recipes are to work into my everyday cooking. I especially love the sauces, they are so easy and really tasty."

- Tom

About the Author

Jason logsdon headshot

Jason Logsdon is a passionate home cook, entrepreneur, and web developer. He helps cooks understand new modernist cooking techniques with easy-to-understand directions and recipes. He has several books and a website on modernist cooking that are read by thousands of people every month including Modernist Cooking Made Easy: Getting Started, Modernist Cooking Made Easy: The Whipping Siphon, Sous Vide Grilling, Sous Vide: Help for the Busy Cook, and Modernist Cooking Made Easy: Party Foods. He can be reached at or through Twitter at @jasonlogsdon.