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Modernist Cooking Made Easy: The Whipping Siphon by [Logsdon, Jason]
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Modernist Cooking Made Easy: The Whipping Siphon Kindle Edition

4.1 out of 5 stars 67 customer reviews

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Product Details

  • File Size: 2441 KB
  • Print Length: 132 pages
  • Simultaneous Device Usage: Unlimited
  • Publisher: Primolicious LLC (November 15, 2013)
  • Publication Date: November 15, 2013
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B00GMPBLJQ
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Not Enabled
  • Amazon Best Sellers Rank: #295,620 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Top Customer Reviews

By Dan S. Jepperson on November 11, 2013
Format: Paperback
What I like about Logsdon's books is that he takes on the type of techniques I'll see on Food Network, and he'll explain how I perform the same magic at home. This book takes the same approach with the the whipping siphon. Admittedly, I knew little about this tool other the obvious application of whipped cream. Now that I've read this book, I feel like I have a much deeper understanding of what is possible with this tool, and how I can add something unique to my regular recipes without a lot of work. I especially enjoyed the section covering the infusing of various things, including alcohols. Suddenly, the door is open for me to serve far more interesting beverages at my get togethers, and I know that I can do so with confidence.

Keep it up Mr. Logsdon! Looking forward to your next undertaking.
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Format: Paperback Verified Purchase
I was disappointed with this book in both content and and quality. The majority of the information can be found through Internet searches and the recipes were minimal. There is also content including entire sections that is repeated through several of the Modernist Cooking Made Easy Books so purchasing more than one is even more of a waste of money. They are all cheaply made with only a small number of photos which are all black and white. Some of the pages have misaligned printing with some words cut off. Lastly the recipes are dissapointing at best. I really wanted to like this series.
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By ATVRider on November 13, 2013
Format: Paperback
I recently bought a whipping siphon just to make whipped cream. After reading this book I cant believe how many other things I could be using this for. Seriously a siphon can be used for a whole ton of stuff. Making fizzy grapes is worth the price of the book alone. Foams, crèmes, sauces, it is all there. It is a great way to show off at the table too. The best part is everything is in easy to understand directions. I would highly recommend this book to anyone. Heck, give someone a siphon and this book for Christmas and watch the magic happen.
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Format: Paperback Verified Purchase
I agree with another review that this book could be much better from almost all aspects; the paper quality, the photographs, the layout on the pages (slanted) and overall it doesn't look like much thought went into it. It does indeed look like a cut and paste diy book publishing job and the black/white/gray photographs leave everything to be desired-very unappealing. I was excited to get the book but it is one I will dispose of.
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Format: Paperback
I have an Isi whipping syphon. I whip cream with it. It just never occurred to me to do anything else with it until I got the Modernist Cooking Whipping Syphon book, courtesy of the author, Jason Logsdon.

This book opened my eyes to the variety of uses for my syphon, infusing oils, making foam, making sparkling cider, which turned out fabulous, how to add fizz to fruit.

Ideas about in this book and so do interesting and tasty recipes. Not just foam (or cat spit, as I once heard it called on top chef), there are a variety of ideas, gels, that take my syphon from a once in a while use space eater to a valuable and often used kitchen utensil.

There are black and white pictures.
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Format: Kindle Edition Verified Purchase
OK, got me some ideas, and some information on how to use certain thickeners. I am using now Agar-Agar with more confidence, but still the results are not great. So either it takes more practice (I tried three times so far), or maybe I did not read the instructions with enough attention to the details, or maybe because I tried adapting some of the principles to my own recipes. I think I might need to sieve the juice more. But my overall feeling is the book is not detailed and accurate enough.
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Format: Paperback
When I purchased my siphon I thought I'd at least get a basic manual on how to mix stuff to put in, how to operate it and how to care for it. What I got was a few page deal that basically said you pour stuff in this end, put a charger in this place and go pssht, pssht, pssht. I didn't use it much.

I became interested again while reading Modernist Cuisine at Home but learned little more while building up my arms while lifting this 10 pound near useless tome. Then Amazon was kind enough to suggest this book.

It gets all those stars because it will give me enough to chew on for the next year or so and it may be enough for all time. There is basic information on the many common thickeners, frothers and emulsifiers to get you to spray out all sorts of interesting foams. He even includes a comparative chart with temperatures and other metrics. This enough to justify buying the book.

A more useful book yet would have charts and graphs that would show what happens when you increase or lower the temperature, time or concentration of this or that or what happens when you combine things. This book has recipes presented in midieval style which has you add this amount to that amount to get a third thing.without suggesting much by way of variation. Of course that would be a larger more expensive book with more pictures that only Nathan would appreciate.
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Format: Paperback
Great book, made it really easy to understand complex techniques such as foaming, infusing, and carbonating. Highly recommend if you want to go to the next level in cooking. Impress your friends at the next pot luck, while everyone is bringing the same old drab casseroles, you can participate with a mango habanero froth!
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