Press Release - Modernist Cooking Made Easy: Getting Started
Just Published Book Eases Molecular Gastronomy
into the Kitchen of the Home Cook
The new book Modernist Cooking Made Easy: Getting Started teaches the home cook how to create modernist dishes in their home kitchen
For immediate release
December 12, 2012 - Primolicious LLC have just published Modernist Cooking Made Easy: Getting Started. Author Jason Logsdon once again manages to ease an emerging cooking technology from the realm of the professional chef into the kitchen of the home cook. Similar to the author's books on sous vide cooking, he takes the almost mystical technology of molecular gastronomy and presents it in a manner that makes it easy for the home cook to understand and execute. The book doesn't attempt to explain the science of modernist cooking, but instead focuses on how these new techniques and ingredients can be employed to create dishes with completely new flavors, aromas, textures and visual appeal. The recipes range from ones that will amaze reader's friends to another that will simply make it quicker and easier to make flavorful traditional gravy.
Reviewers say, "Modernist Cooking Made Easy lets me know that I CAN do it, and this book has all the steps to help me be successful!!" and "What makes this book unique is that dives right into this complex topic, but is written in a straight forward way so you can execute things you never thought you could." and "The author makes the reader believe he is talking directly to me."
The book introduces popular modernist techniques including emulsifying, foaming, gelling, spherification and thickening. Many molecular ingredients are covered such as agar agar, carrageenan, gelatin, lecithin, maltodextrin, methylcellulose, sodium alginate and xanthan gum. There are more than 80 recipes demonstrating how to use all of the various techniques and ingredients. To learn more about the book visit
About the author
Jason Logsdon is best known for his books on sous vide cooking. Cooking Sous Vide published in 2009 was the first book available which introduced the home cook to sous vide cooking. He followed that in 2010 with the popular Beginning Sous Vide. In 2011 he published two more books broadening the use of sous vide cooking in the home even further; Sous Vide: Help for the Busy Cook and Sous Vide Grilling.
Jason is the main contributor to AmazingFoodMadeEasy.com and AmazingFoodMadeEasy.com websites. He is also the developer of numerous mobile phone apps on molecular gastronomy and sous vide cooking. Jason is a home chef who is passionate about new cooking methods and making great tasting food in everyday kitchens. He can be followed on Twitter at @jasonlogsdon_sv and at Facebook //www.facebook.com/AmazingFoodMadeEasy.
About Primolicious LLC
The company creates products that inform and entertain for communities with a shared passion. Products include many different websites, web applications, books and mobile apps.
Contact: Jason Logsdon at jason@AmazingFoodMadeEasy.com
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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