Are you interested in molecular gastronomy and modernist cooking but can't find any accessible information for getting started?
Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking?
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, there has been very little accessible information about the techniques and ingredients used.
This book aims to change that by presenting all the information you need to get to get started with modernist cooking and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 example recipes, that can be applied immediately in your kitchen.
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.
What You Get in This Book:
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.
If you want to get started with modernist cooking then this is the book for you!
I've been interested in applying new and interesting techniques to my cooking for some time. Although I have a copy of "Modernist Cuisine at Home" and highly recommend it, I was excited to see that Jason has done this book. I have been a devotee of his for the really phenomenal work that he as done in the application of sous vide techniques. This book definitely does not disappoint. It is really a clear, concise instruction manual that allows you to explore some pretty neat techniques.
- BD Neek
I have been trying to get into molecular gastronomy some lately but all the information out there was way too vague and confusing. I had mixed results with some of my prior attempts so I decided to give this book a shot to see if it would help out. It really has helped to clarify how stuff works and what proper techniques are. I have had several successes now and feel a lot more confident in what I am doing.
- Happy Online Shopper
This is a wonderful, comprehensive book on modernist cooking. Neither pretentious nor overly technical, Modernist Cooking Made Easy is designed for both the dabbler and the experienced chef. At the very least, it will help you think about food differently, prompting you to give more consideration to the fundamentals of flavor and texture and their underlying chemistry. For the adventurous cook, this book contains a litany of new projects that you can integrate into your cooking repertoire.
- Jon Passey
I am happy there are people out there writing books like this so I can experiment in my kitchen without having to invest in the Modernist Cuisine books. Jason has done a good Job creating a thorough reference and giving enough detail that someone can try a lot of new techniques.
- Judith Jones
I've only eaten Modernist cooking in restaurants, but I've always wanted to try it. Modernist Cooking Made Easy let's me know that I CAN do it , and this book has all the steps to help me be successful!! The directions look complete and easy to follow and the pictures let me know what it is supposed to look like! This is going to be a welcomed Christmas gift for many of my friends this year!! Perfect timing for a GREAT book!
Jason Logsdon is a main contributor to ModernistCookingMadeEasy.com and CookingSousVide.com. He is the author of 3 sous vide cook books and the developer of a molecular gastronomy and 2 sous vide iPhone apps. Jason is a home chef who is passionate about new cooking methods and making great tasting food in everyday kitchens. You can follow him on Twitter at @jasonlogsdon_sv.