- Hardcover: 2438 pages
- Publisher: The Cooking Lab; Spi Har/Pa edition (March 7, 2011)
- Language: English
- ISBN-10: 0982761007
- ISBN-13: 978-0982761007
- Product Dimensions: 10.3 x 14.5 x 17.5 inches
- Shipping Weight: 49.6 pounds (View shipping rates and policies)
- Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
- Average Customer Review: 4.7 out of 5 stars See all reviews (167 customer reviews)
-
Amazon Best Sellers Rank:
#286,415 in Books (See Top 100 in Books)
- #390 in Books > Reference > Encyclopedias & Subject Guides > Cooking
- #541 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > Reference
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
-
Apple
-
Android
-
Windows Phone
-
Android
To get the free app, enter your mobile phone number.
Flip to back
Flip to front
Modernist Cuisine: The Art and Science of Cooking Hardcover – March 7, 2011
See all 6 formats and editions
Hide other formats and editions
|
Price
|
New from | Used from |
|
Calendar, Wall Calendar
"Please retry"
|
$10.43 | $15.15 |
Dinner just got easier with eMeals
Each week you'll receive seven new simple, healthy meal plans. Our food experts create easy-to-prepare recipes featuring real food your whole family will love. Try it FREE
$507.81
|
Fast, FREE Shipping with Amazon Prime
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
Frequently Bought Together
Customers Who Bought This Item Also Bought
Page 1 of 1 Start overPage 1 of 1
NO_CONTENT_IN_FEATURE
Tell the Publisher!
I'd like to read this book on Kindle
Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.
I'd like to read this book on Kindle
Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.
Product Details |
Related Media
Customer Reviews
Top Customer Reviews
By
Chris Hennes
on March 8, 2011
Format: Hardcover
Verified Purchase
In the interest of full disclosure, I had access to a free electronic review copy from the publisher prior to receiving my (unfortunately NOT free) copy from Amazon.com, and I work for an organization mentioned a few times in the book (eGullet).
---
It's hard to review this book without it coming across as hyperbolic: after all, it's a 50-pound, 2400-page beast that will cost you an entire year's cookbook budget and must have cost unfathomable sums to produce; you're either going to love it or hate it. However, I can say with confidence that if you liked McGee's On Food and Cooking: The Science and Lore of the Kitchen, you are going to love Modernist Cuisine.
While the press coverage of the book so far has focused on the more esoteric aspects of the book--centrifuges, rotovaps and chemicals, oh my!--the book actually simply treats those items on equal footing with woks, sauté pans, and water. It covers them because you can cook interesting, tasty food with them. Of course, the weird stuff gets all the attention, because, well... it's weird. But this is a book that devotes an entire chapter to *water*. And the things it teaches you *will* make you a better cook. The authors are never satisfied with "it just works, don't ask why." It seems like every paragraph, on every detail, is tightly focused on the question of not just "what happens?" or "how do you do it?" but also "WHY does it work?" and "HOW does it work?" This book is particularly excellent if you are science-minded, but it is written with such clarity that I believe anyone can learn these things from it. Who knew that blowing on a spoonful of soup to cool it was so complicated, and so interesting?Read more ›
---
It's hard to review this book without it coming across as hyperbolic: after all, it's a 50-pound, 2400-page beast that will cost you an entire year's cookbook budget and must have cost unfathomable sums to produce; you're either going to love it or hate it. However, I can say with confidence that if you liked McGee's On Food and Cooking: The Science and Lore of the Kitchen, you are going to love Modernist Cuisine.
While the press coverage of the book so far has focused on the more esoteric aspects of the book--centrifuges, rotovaps and chemicals, oh my!--the book actually simply treats those items on equal footing with woks, sauté pans, and water. It covers them because you can cook interesting, tasty food with them. Of course, the weird stuff gets all the attention, because, well... it's weird. But this is a book that devotes an entire chapter to *water*. And the things it teaches you *will* make you a better cook. The authors are never satisfied with "it just works, don't ask why." It seems like every paragraph, on every detail, is tightly focused on the question of not just "what happens?" or "how do you do it?" but also "WHY does it work?" and "HOW does it work?" This book is particularly excellent if you are science-minded, but it is written with such clarity that I believe anyone can learn these things from it. Who knew that blowing on a spoonful of soup to cool it was so complicated, and so interesting?Read more ›
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Customer Images
Most Recent Customer Reviews
Set up an Amazon Giveaway
Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more about Amazon Giveaway
This item: Modernist Cuisine: The Art and Science of Cooking
