Modernist Cuisine at Home

Modernist Cuisine at Home

Book - 2012
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"This book focuses on cooking equipment, techniques, and recipes"--P. xvii.
Publisher: Bellevue, WA : Cooking Lab, 2012
Edition: 1st ed
Description: xxv, 379, liii p. : col. ill. ; 34 cm
ISBN: 9780982761014
Branch Call Number: 641.013 Myh
Additional Contributors: Lehuta, Melissa.
Bilet, Maxime.


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Mar 16, 2016

I wrote the above review for the "kitchen manual" volume, but the website has inserted my review on the main volume as well.

Mar 16, 2016

Note that this is the companion 'kitchen manual' volume, to the broader main volume. It contains all of the recipes of the main volume, but without the photos, and the science of techniques like sous-vide and improved charcoal grilling. The main volume also has explanations of different ingredients and photos showing how salmon appears when cooked to various temperatures. I would recommend checking out the main volume first, unless you are already familiar with modernist techniques; then check out this volume for the list of sources and to photocopy the occasional recipe you want to keep.

Dec 06, 2014

Absolutely awesome book!
Lots of detail, well thought out, plenty on technique, with tested recipes, (all be it some require interesting equipment and ingredients,..but hey, that's what your reading the book to find out about,) and gorgeous photos all throughout, (...don't know what book sdelao was reviewing below, but it sure wasn't this one!)
I tried several recipes, and every one was a winner.
My only regret is I have to bring the book back to the library, ( seriously has me thinking "expenses be damned, I'm buying this book!")
I can see this as the sort of book you return to over and over again for years!

Jun 18, 2014

If this took any time from that horrible patent troll operation of Myhrvold's [Intellectual Ventures] than I applaud this book. Amazing that Myhrvold was always held to be some sort of genius at Micro$oft, yet his major accomplishment upon leaving there was a patent troll firm, meant to shake down honorable people and intimidate others into halting all innovative work?!?! The devil take Myhrvold!

Oct 07, 2013

This is an extraordinary book for those interested in food science.

JCLHunterSt Jun 15, 2013

This is really good book for serious cooks. I don’t think the point of the book is to provide directions to dishes, but to expand into new ways of looking at and approaching your kitchen and ingredients. It’s a great reference book, with stunning art and masterful techniques. It combines delicious food, wonderful photography and the science behind great cooking.

Feb 13, 2013

Great kitchen companion manual. The book is all text and no pictures but nonetheless, wonderful!

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