Modernist Cuisine. The Art and Science of Cooking
by Nathan Myhrvold, Chris Young, Maxime Bilet · first published 2020
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…Cooking: The Science and Lore of the Kitchen by Harold McGee. Not strictly a cooking book in the sense of recipes, but the most exhaustive encyclopedia / intro into the science and mechanics of cooking 2. Modernist Cuisine: The Art and Science of Cooking. The previous, but written with a "more is more" approach and an extra focus on modern techniques. More details, more pictures, (much) more volume and much pricier. 3. Serious eats Food Lab - Probably…
on “Vanishing Culture: Preserving Cookbooks” ↗…the combination of ingredients is so varied that it's not always easy to go from a myth to a reasonable explanation. Although, lots of research has greatly improved, and I warmly recommend you to read “Modernist Cuisine: The Art and Science of Cooking” (2011). Then, for techniques, I strongly recommend following a book designed for chefs when they learn. For example, in French, I recommend “La Cuisine de Référence” (2015) by Michel Maincent that teaches…
on “The Why of Cooking (2017)” ↗…is different: cook the spaghetti in the sauce for the last minutes. You get the same effect, but less of the oily mouth feel which I did not like. It also helps thicken your tomato sauce. Also, +1 on `Modernist Cuisine: The Art and Science of Cooking`.
on “The Why of Cooking (2017)” ↗You'd probably enjoy "Modernist Cuisine: The Art and Science of Cooking", which has beautiful photography and possibly goes deeper into cooking than any other book. The main author was CTO at Microsoft back in the day, and another author founded a company that makes a thermometer…
on “Happy BuyNothing Day” ↗…of the best book on cooking. It covers techniques and timeless traditional French and French Canadian recipes. It's a reference as much as it is a cookbook and it's a lot cheaper, and accessible than Modernist Cuisine: The Art and Science of Cooking from Nathan Myhrvold The first edition is over 100year old, my grandmother gave the second edition of that book to my mother who gave it to my sister.
on “Based Cooking” ↗> it's a lot cheaper, and accessible than Modernist Cuisine: The Art and Science of Cooking from Nathan Myhrvold Have you read Modernist Cuisine at Home and can you compare?
on “Based Cooking” ↗What a great reason to visit your public library! in my local library system I found a copy of the +$555, five volume set of “Modernist cuisine : the art and science of cooking” by Nathan Myhrvold with Chris Young and Maxime Bilet And AFAIK public municipal libraries also participate in inter-library loan programs which can borrow from across the US.
on “A librarian and a food historian rediscovered the recipes of Moorish Spain” ↗…early culinary training was as an observer and unpaid apprentice at Rover's, one of Seattle's leading restaurants, with Chef Thierry Rautureau. Myhrvold is the principal author of a culinary text entitled Modernist Cuisine: The Art and Science of Cooking, released in March 2011, on the application of scientific research principles and new techniques and technology to cooking. That book, which earned a James Beard Foundation Award for "cookbook of the…
on “Ultra High Resolution Photos of Snowflakes” ↗…you have some of that intuition can you actually take a scientific approach to cooking (which is mostly a waste of time unless you're a celebrity chef anyway). If you want to get really scientific then Modernist Cuisine: The Art and Science of Cooking [1] by the patent troll is probably the most comprehensive resource available but if you're still trying to move beyond memorization, it is complete and total overkill. I would recommend focusing on the…
on “Ask HN: How do you learn (not copy/paste) cooking?” ↗…money to create a test kitchen and explore the physical foundations of cooking. His published results were a spectacular success, citing https://www.amazon.com/-/de/dp/1734386142/ref=sr_1_2?crid=36... : "Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of the culinary arts. Winner of the 2012 James Beard Award for Cookbook of the Year, inducted into the Gourmand Cookbook Hall of Fame,…
on “Cooking for Engineers” ↗