Modernist Cuisine at Home [Hardcover]

Nathan Myhrvold (Author), Maxime Bilet (Author)

Book Description

Release date: October 8, 2012

The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels.
Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this 456-page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes. The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and reference tables on waterproof, tear-resistant paper. Drawing on the same commitment to perfection that produced Modernist Cuisine, Modernist Cuisine at Home applies innovations pioneered by The Cooking Lab to refine classic home dishes, from hamburgers and wings to macaroni and cheese. More than 400 new recipes are included, most with step-by-step photos that make it easy to bring dining of the highest quality to your own dinner table.
Among the amazing techniques you’ll find are:
•    how to cook fish and steak perfectly every time, whether you’re in the kitchen, the backyard, or tailgating in a parking lot;
•    how to use a pressure cooker to make stocks in a fraction of the usual time while capturing more of the flavor;
•    the secret to making quick, sumptuous caramelized vegetable soups and purees;
•    how to outfit your home oven to make pizzas as crispy as you would get from a wood-fired brick oven;
along with recipes for:
•    perfect eggs and breathtaking omelets that remove the guesswork for stress-free breakfasts, even for a crowd;
•    gravies and a hollandaise sauce that are wonderfully rich, perfectly smooth, and never separate;
•    a flawless cheeseburger and an ultrafrothy milk shake;
•    chicken wings made better with Modernist techniques, plus seven great sauces and coatings for them;
•    macaroni and cheese, including stove-top, baked, and fat-free versions, that can be made with any cheese blend you like, from gouda and cheddar to jack and Stilton.

Cooking like a Modernist chef at home requires the right set of tools, but they’re less expensive and easier to find than you might think. You’ll also learn how to get the best out of the kitchen appliances you already own. Learn how to use your microwave oven to steam fish and vegetables to perfection, make exceptional beef jerky, and fry delicate herbs.

The first 100 pages of the book are a trove of useful information, such as:
•    how to test the accuracy of a thermometer, and why it’s time to switch to digital;
•    how to use (and not to use) a blowtorch to sear food fast and beautifully;
•    how to marinate meats more quickly evenly by injecting the brine;
•    the myriad uses for a whipping siphon beyond whipped cream;
•    why those expensive copper pans may not be worth the price;
•    how to deep-fry without a deep fryer;
•    how to stop worrying and get the most out of your pressure cooker;
•    how to cook sous vide at home with improvised equipment, a special-purpose water bath, or a home combi oven.

Modernist Cuisine at Home is an indispensable guide for anyone who is passionate about food and cooking.

Editorial Reviews

Review

Modernist Cuisine at Home is destined to change the way we cook—and the way we use recipes. For all of us who cook regularly, this book opens up a whole new world of possibilities. It is full of insights that encourage us to try something new, and that teach us something on every single page.
-Martha Stewart

Modernist Cuisine at Home offers useful techniques and solutions that expand our abilities, and it provides us with a practiced and thorough understanding of why things happen the way they do. Most importantly, it ignites a curiosity within and compels us to ask ourselves not “What should we make for dinner?” but rather, “What can we make for dinner?”
-Thomas Keller

Review

Modernist Cuisine at Home offers useful techniques and solutions that expand our abilities, and it provides us with a practiced and thorough understanding of why things happen the way they do. Most importantly, it ignites a curiosity within and compels us to ask ourselves not “What should we make for dinner?” but rather, “What can we make for dinner?”
-Thomas Keller

See all Editorial Reviews

Product Details

• Hardcover: 456 pages
• Publisher: The Cooking Lab; Spi Har/Pa edition (October 8, 2012)
• Language: English
• ISBN-10: 0982761015
• ISBN-13: 978-0982761014
• Product Dimensions: 11.1 x 2.6 x 13.7 inches
• Shipping Weight: 11.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (107 customer reviews)
• Amazon Best Sellers Rank: #1,942 in Books (See Top 100 in Books)
  • #9 in Books > Cookbooks, Food & Wine > Reference
  • #18 in Books > Cookbooks, Food & Wine > Gastronomy

More About the Author

DR. NATHAN MYHRVOLD is chief executive officer and a founder of Intellectual Ventures. Before founding his invention company, Myhrvold was the first chief technology officer at Microsoft. He left Microsoft in 1999 to pursue several interests, including a lifelong interest in cooking and food science.

Myhrvold competed on a team that won first place in several categories at the 1991 World Championship of Barbecue, including first prize in the special pasta category for a recipe that Myhrvold developed on the day of the contest.

After working for two years as a stagier at Seattle's top French restaurant, Rover's, Myhrvold completed culinary training with renowned chef Anne Willan at the Ecole De La Varenne. In addition, he has worked as Chief Gastronomic Officer for Zagat Survey, publisher of the popular Zagat restaurant guidebooks. Through his many visits to the world's top restaurants, Myhrvold has become personally acquainted with many of the leading modernist chefs and the science-inspired cooking techniques they have pioneered.

Myhrvold's formal education includes degrees in mathematics, geophysics, and space physics from UCLA, and Ph.D.s in mathematical economics and theoretical physics from Princeton University. In his postdoctoral work at Cambridge University, Myhrvold worked on quantum theories of gravity with the renowned cosmologist Stephen Hawking. www.modernistcuisine.com

Most Helpful Customer Reviews

379 of 385 people found the following review helpful

5.0 out of 5 stars The Holy Grail of the Foodie-at-Home-Chef October 8, 2012

By Seth A. Ratner

Format:Hardcover|Amazon Verified Purchase

For those of you that don't want to read the silly-long review I wrote, scroll down to "BOTTOM LINE" for the important stuff.

I'll start with a disclaimer: Do not buy this book until you are familiar with the original "Modernist Cuisine." By that I do not mean you need to own that set first (quite the opposite, this is the stepping stone to the full set), but you should understand that it encompasses a style of cooking that can be crudely summarized as "cooking for scientists" or "how to make dinner in a laboratory." Once you know what you're getting into, decide if it's worth around $140 of your hard-earned cash.

Now, on to the good stuff. For those of you who salivated for a year, wishing you could justify buying "Modernist Cuisine" but knowing you wouldn't be able to use it to it's full potential (like me), your prayers have been answered! "Modernist Cuisine" made headlines (in the Food and Travel section) for:
1. Deconstructing the science of cooking rather than just listing recipes
2. Focusing on modern methods of preparing foods using tools such as combi ovens, sous vide setups, emulsifiers, etc
3. Including some rather stunning photography of the equipment and ingredients within

I am happy to say that all three are present in the "at Home" version. First, "Modernist Cuisine at Home" (MCAH hereafter) introduces a consolidated set of kitchen tools and gadgets that the home chef can reasonably afford. Don't have the funds for the laboratory-grade centrifuge featured in "Modernist Cuisine?" No problem. Not only does MCAH omit the prohibitively expensive tools from its recipes, but many of them are the same recipes found in the original, redone for the home cook. MCAH even goes as far as offering several options at varying price ranges for the equipment used within.

The same goes for the ingredients. MCAH mostly does away with the laundry list of exotic spices and chemicals featured in many "modernist" cookbooks and instead relies on ingredients you can find either at the local grocery store, or in reasonable quantities online. For the ingredients you are probably less familiar with (malic acid? agar agar?) there is a two-page spread detailing what each does, where it comes from, and what it costs. In many cases, the recipes will list alternatives if you choose not to add their recommendations to your shopping list.

Much like Modernist Cuisine, MCAH explains some of the science behind the various cooking techniques, but at a beginner's level. Each recipe includes a blurb about what's going on inside the pot (so to speak), and almost all of them include multiple variations at the end, allowing for a wide variety of options. This is especially useful for people new to the idea of sous vide cooking, as MCAH does a great job explaining exactly how it works, and how to make it work for you.

How has it taken me this long to get to the photography? Stunning, just as in "Modernist Cuisine". I don't know how they did it, but every picture is suitable for framing. Equipment has been dissected to yield amazing looking cross-sections used in explaining how the various tools function. And get this: included in the back are four prints from MCAH you can frame. I had no idea until they fell out while I was reading, but they are every bit as beautiful as the photos inside, and I dare say will look better on the walls of a kitchen than the usual crap paintings of grapes or farms or cows that people seem obligated to put up these days.

If it seem like I'm gushing, it's because I am. Any home cook who has jumped into sous vide cooking has probably experienced the frustration I have with cookbooks dedicated to the style. You have Douglas Baldwin's "Sous Vide for the Home Chef," which, while great for it's temperature charts (and the fact it came out before anything else was available) is too simple for anyone looking to expand their horizons into restaurant-quality preparations (French Laundry, anyone?). And on the other end of the spectrum is Thomas Keller's "Under Pressure," which, while exquisite in creativity and detail, is geared completely towards the restaurant chef (which he warns in the forward), both in scale and complexity. Even the original "Modernist Cuisine", while featuring more accessible recipes than "Under Pressure", still excluded the home cook from about half of it's contents due to equipment or ingredient limitations. MCAH is the first book that features sous vide in a way that the home cook can learn and excel at, while also creating dishes that will blow the guests away. Seriously, the stuff you can make from this book looks like it belongs on the set of Iron Chef.

BOTTOM LINE:

This is a "modern" (or Modernist) cookbook, so the recipes inside are going to be closer to what you'd find in a restaurant that uses an obscure adjective for it's title rather than what you'd see in your grandmother's kitchen. If the idea of cooking a beautiful cut of salmon in a Ziploc bag seems blasphemous, or using a digital scale instead of an elephant-shaped measuring cup is akin to high treason, you may not be ready to make the jump. But if you want to learn how modern cooking styles can produce amazing taste and presentation in your kitchen (while removing much of the uncertainty and variation that traditional high-heat methods entail), this is the book for you.

PROS:

- Currently the best book available for home sous vide setups
- Delicious recipes using accessible ingredients for breakfast, lunch, dinner, and dessert. Meat, Poultry, Fish and Veggies. Even has a few vegan options inside.
- Teaches the "why" of cooking, not just the "how"
- Stunning photography, and great step-by-step images for most of the recipes
- Comes with a separate water-resistant "kitchen manual" with every recipe inside so you can keep the gorgeous main-book away from the messiness of the kitchen.
- Comes with 4 prints you can frame in your home. Or not.
- Even though the recipes are designed using ingredient weights, approximate volume measurements are included
- Well constructed. You could easily beat an intruder to death with this book if you caught him stealing your sous vide setup
- Even has the bookmark ribbon you see in bibles, which fits, since this has become my new kitchen bible.

CONS:

- Though it says "at Home" in the title, your average kitchen will most likely lack some of the basic tools used in many of the recipes. At a minimum, you will need a digital scale, Sous Vide setup, a pressure cooker, and a whipped cream siphon. MCAH will help you in your quest to acquire those tools, but you should commit to expanding your kitchen arsenal if you plan to use this book to it's full potential.
- There are no calorie counts on these recipes, and in some cases if there were, it would take scientific notation to fit on the page. This is not a diet book, this is a book dedicated purely to creating the most delicious food possible at home. When you get to the page about deep-frying a hamburger, you'll understand what I mean.
- $140 (or whatever they charge now) isn't chump change, and for most people the new equipment will add to the cost.
- The sandwich on the cover does not actually levitate when you make it at home.
- Does not mow the lawn while you aren't using it.

Feel free to ask any questions in the comments. I am in no way affiliated with the producers of this book, though I would consider trading my first-born for a chance to work in their kitchen. Your Mileage May Vary.

82 of 83 people found the following review helpful

5.0 out of 5 stars The Joy of Cooking has found its successor! October 28, 2012

By Anonymous

Format:Hardcover|Amazon Verified Purchase

First: A disclaimer. I have no connection with the authors of this book or the publishers. As a matter of full disclosure, I have been a cook for over thirty years, and I majored in Biology, so scientific terms don't scare me. My motto is: if someone else can do it, so can I.

Now for the review: The problem with most cookbooks is they do not provide the cook with a reasonable starting point from which to make excellent cuisine. I remember the days when I used to struggle to try to make recipes from Larousse Gastronomique and Joy of Cooking that were spectacular, but that end always seemed to elude me. I never felt as though I prepared a meal- ANY meal which rivaled or surpassed that of my favorite restaurants. Those cooks in the high end restaurants knew things that I didn't know, and used equipment I had never seen, let alone used. Well, that is no longer the case. I picked up the original tome (Modernist Cuisine) and extracted from it the recipes I could do in my kitchen at home, and at once realized that there was a whole world of phenomenal food out there, waiting to be tasted.

I cooked chicken breast sous vide (using a Rube Goldberg contraption I have since replaced with the SousVide Supreme) and the breasts were done perfectly, with all the delicate tastes intact. Wild duck breasts that had been lying in the back of my freezer because I knew they would taste like cardboard? They were the best poultry I had ever tasted. With those two successes under my belt, it was on to fish! I live in Florida, and so am fussy about my fish. My first foray was into cobia, and that dish, on that day, was the best fish I have ever tried, let alone made. And so on. Best green beans. Best carrots. Best risotto. Best salmon. You get the idea...

After getting sous vide under my belt, then I started playing with other techniques. Spherification is a blast, and I modified a technique from Thomas Keller's Under Pressure to make watermelon and mango 'egg yolk' "Steak Tartare", which was a huge hit with my guests. I just had the best carrot soup of my life, with the recipe taken from MCAH, which uses caramelization techniques well known to pros, but heretofore unknown to me (it involves a pressure cooker). Making classic sauces takes an hour or so, instead of many, many hours.

This is not a book for everyone, because not everyone really, really likes food. Or likes being able to create things in their own kitchen that far surpass their local restaurants. If food is just fuel, forget about MCAH. If, on the other hand, you have a part of your mind that remembers special meals, remembers certain dishes of their past with pleasure, and likes to savor their food, rather than gulping it down so you can watch the 7:00 Seinfeld reruns, this is the book for you. It is the first book that goes beyond- far beyond- what Erma Rombauer started all those years ago with The Joy of Cooking. The new millenium put self publishing in our hands (faceBook) and video distributing (YouTube) and reporting (Twitter), and now, in this age of paradigm shifts, we have world-class cuisine in our own homes. It's crazy, but it's cool.

47 of 49 people found the following review helpful

5.0 out of 5 stars THE book for the home cook seeking to get the most out of equipment and ingredients. October 22, 2012

By Njĺl Andersen

Format:Hardcover

Modernist Cusine at home is a fantastic book demonstrating how to use the science in a home environment. It is a practical guide to "how to get it done"; whereas the original Modernist Cuisine goes in details on why and takes no short cuts and makes no compromises. In short, it is the volume which pulls the first set together for those without an extensive professional kitchen and unlimited access to ingredients and equipment.

The focus of the book is on techniques and use of equipment which are new or recently had a renaissance. Favorite equipment includes pressure cooker, water bath / CVAP oven and vacuum sealer. As many do not have a water bath and vacuum sealer, makeshift alternative solutions are given. Common to the equipment is that their best use can often be explained by science, thus taking the guesswork out of the equation.

The sections focus on common dishes, such as pizza, burgers, steaks, roast chicken, salmon, vegetables and pies. Many of the recipes offer alternative variations, encouraging the cook to use the fundamental technique while creating their own dishes. By using the on common dishes, it becomes more clear how the techniques can then be applied to many other tried, tested and true recipes.

The book is not meant as an entry level cook book for someone who needs to learn some tricks to keep themselves fed. It is geared towards those who want to learn how to make the most out of available tools and characteristics of various foods, and raise the flavor to a new level. Although in no way necessary, it is my belief this book will inspire more to buy the first set, so as to gain a deeper understanding.

The book keeps the extremely high standard for food photography, a pure delight to look at, also making it a great book for the coffee table!