Kiki & Lala

Modernist Cuisine

Posted on: March 8, 2011

I’m saving my pennies to buy The Modernist Cuisine. Its a 5 volume book on cuisine.

It looks at cuisine more than just an art but as a science.  It debunks old myths and answers festering questions like:

  • Why plung­ing food in ice water doesn’t stop the cook­ing process; Uh-oh…
  • When boil­ing cooks faster than steaming;
  • Why rais­ing the grill doesn’t lower the heat;
  • How low-cost pots and pans can per­form bet­ter than expen­sive ones; Yes!
  • Why bak­ing is mostly a dry­ing process;
  • Why deep-fried food tastes best and browns bet­ter when the oil is older;
  • How mod­ern cook­ing tech­niques can achieve ideal results with­out the per­fect tim­ing or good luck that tra­di­tional meth­ods demand

So it’s a very technical and scientific approach to cooking and for information obsessed Geminis like you and me, I think this would be a great way to understand the world of cooking.  The book is the  brainchild of a bunch of scientists and cuisine artists: Nathan Myhrvold, an inventor and founder of Microsoft research; Chris Young  and Maxime Bilet from the Fat Duck.

It costs close to $500.  So perhaps you could pass the hat back home and get me this for my birthday?

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4 Responses to "Modernist Cuisine"

i’ll buy you a set if you buy me a set 🙂 deal?

looks super interesting. lord knows we both need a deeper understanding of cooking!

Obviously this book is really for professional chefs but I’d really want read about the science of it all. It’s like Childcraft for food. Remember Chilcraft?

ooooh childcraft! my favorite was “make and do”.

Yes, yes! Stories and Fables, Mathemagic and Guide for Parents where you could look up all kinds of gross childhood illnesses. Haha!

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