Free Download Modernist Cuisine: The Art and Science of Cooking, by Nathan Myhrvold Chris Young

Free Download Modernist Cuisine: The Art and Science of Cooking, by Nathan Myhrvold Chris Young

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Modernist Cuisine: The Art and Science of Cooking, by Nathan Myhrvold Chris Young

Free Download Modernist Cuisine: The Art and Science of Cooking, by Nathan Myhrvold Chris Young

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Amazon.com Review

“Modernist Cuisine is a landmark contribution to the craft of cooking and our understanding of its underlying principles. Its scale, detail, and eye-opening graphics are unmatched by any other book on the subject. It will be an invaluable resource for anyone with a serious interest in cooking techniques, whether the professional innovations of the last few decades or the long traditions on which they build.”—Harold McGee“The most astonishing cookbook of our time.”—Katy McLaughlin, Wall Street Journal“Big, beautiful, and worth the hype… it is the answer to everything you wanted to know about cooking, not to mention so many things you never thought about.”—Andreas Viestad, The Washington Post

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About the Author

Nathan Myhrvold, founder of The Cooking Lab, coauthor of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine, has had a passion for science, cooking, and photography since he was a boy. By the age of 13, Nathan had already cooked the family Thanksgiving feast and transformed the household bathroom into a darkroom. Myhrvold holds a doctorate in theoretical and mathematical physics as well as a master’s degree in economics from Princeton University. He holds additional master’s degrees in geophysics and space physics and a bachelor’s degree in mathematics from the University of California, Los Angeles. At Cambridge University, Myhrvold did postdoctoral work with Stephen Hawking in cosmology, quantum field theory in curved space-time, and quantum theories of gravitation, all before starting a software company that would be acquired by Microsoft. As his career developed, he still found time to explore the culinary world and photography. While working directly for Bill Gates as the chief technology officer at Microsoft, Nathan was part of the team that won the Memphis World Championship Barbecue contest; he worked as a stagier at Chef Thierry Rautureau’s restaurant Rover’s, in Seattle; he then took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne, in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several lifelong interests in photography, cooking, and food science. During this time, some of his photographs were published in America 24/7 (DK Publishing, Inc., 2003) and Washington 24/7 (DK Publishing, Inc., 2004). Unable to find practical information about sous vide cooking, he decided to write the book he felt was missing—one that provided a scientific explanation of the cooking process, the history of cooking, and the techniques, equipment, and recipes involved in Modernist cooking. Inspired by this void in cooking literature, he decided to share the science of cooking and wonders of Modernist cuisine with others, hoping to pass on his own curiosity and passion for the movement. In the process of creating his first book, Nathan founded The Cooking Lab, hired an interdisciplinary team that included scientists, research chefs, and writers, and published the much-acclaimed six-volume, 2,438-page Modernist Cuisine: The Art and Science of Cooking, in 2011. That set was followed by Modernist Cuisine at Home, in 2012, which applies the insights of the original book in a format designed for home cooks. In 2013, he wrote The Photography of Modernist Cuisine, and The Cooking Lab partnered with Inkling to publish the Modernist Cuisine at Home app.

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Product details

Series: The Art and Science of Cooking

Hardcover: 2438 pages

Publisher: The Cooking Lab; Spi Har/Pa edition (March 14, 2011)

Language: English

ISBN-10: 0982761007

ISBN-13: 978-0982761007

Product Dimensions:

15 x 14.5 x 17.5 inches

Shipping Weight: 50.2 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

179 customer reviews

Amazon Best Sellers Rank:

#236,345 in Books (See Top 100 in Books)

I finally made the plunge and got the set of books I've been lusting after for years, Modernist Cuisine. It was on sale on Amazon Prime Day and just arrived today. If you ever wondered why it's so expensive, let me tell you . . . My UPS man had to use a dolly to get the box into my house because it's so heavy. The books are a very large 11x14 inches and each an inch+ thick. They come in a beautiful acrylic holder. The pages of the books are thick and glossy and filled with pictures, charts and diagrams. I am giddy to jump into reading/studying them. Yes, this will be my birthday and Christmas presents for the year, but no buyers remorse here. Now I just have to find a proper place to display them. 😊

If you are just looking for interesting recipes, this is NOT your book. And it's not a book: it's a set that's better considered as an encyclopedia of how and why cooking processes work, with practical (sort of, if you've got all the equipment mentioned here) illustrations of any cooking practice you can imagine, and then some. For anyone into food and cooking, this is a truly fascinating read. It may pinch your wallet, and even your fingers when you pick it up, but I doubt you will ever regret having it.

Fist of all - don't confuse this with a cookbook. It is not a collection of recipes. The title is pretty accurate - this is about the art (tons of stunning photographs), and science of cooking. It is the mother of all reference books on foods, food safety and the process of preparation and cooking. The UPS guy just about had a hernia delivering the 60 Lb box containing 5 huge volumes...This is a book for scientists/engineers that are interested in understanding the process of food and cooking and how to get better, more consistent results. There is a heavy focus on equipment, and it is mostly top-of-the-line, large, expensive commercial equipment that may not be practical for many people. Most people are not going to go out and by a liquid nitrogen dewar, $10,000 CVap oven, $5,000 homogenizer or Pacojet grinder, or a $30,000 centrifuge (all on the must-have tool list), let alone a freeze or spray-dryer, rotary evaporator or vacuum concentrator.Regardless, understanding how these are used in commercial food preparation, along with the history and reference information included is helpful to any science-minded home chef. And there is plenty of useful information on using ordinary equipment like a pressure cooker for making stock for example. It makes you re-think everything you do, and why you are doing it the "traditional" way, rather than a faster, more efficient, consistent modern method.

I've waited for so long to get this book and went back and forth whether or not to get it due to the hefty price tag. This year my husband got me this for my birthday. I could not believe my eyes when I opened the box.Prior to this I have flipped through the books and tried to read one book in 4 days. The science behind all method of cooking is explained in details with accompanying graphics. The collection is complete and so thorough. It is amazing.The only complain that we (or my husband to be precise) had was the delay in getting the book to us. He had Prime to ensure 2 days delivery at most, but the book only got to us in 6 days, so it ruined his surprise by a day.

Books like Noma: Time and Place in Nordic Cuisine,Alinea, and El Bulli 2003-2004 showcase modernist cuisine (or the by many hated label 'molecular gastronomy') from the perspective of a creative chef. If you bought some of these books and found the recipes fascinating but the rest of the books a bit too much written by a PR agency, you might like the current book. Much more emphasis has been put on making the text informative. Whereas chefs tend to go for very emotional language, these authors go for a scientific language. However, you don't need to be a scientist to understand the content, but that is the heart of the book. (If you hated chemistry/physics in school, this book is not for you). So in my view, the objective is to understand cooking innovation from a traditional scientific (some would say geeky) perspective, rather than from the perspective of a creative chef. So don't expect to hear anything of how to merge locally foraged ingredients (a la Noma) or combine senses like hay smell with autumn vegetables (a la Alinea) or sheer creative genius (a la ElBulli). The focus is cooking innovation, but there is also a lot of material that is interesting even without using any new machinery in the kitchen. Whenever they talk about traditional cooking the focus is on saying something novel and useful. The authors are not just interested in repeating old knowledge.If you liked McGee's On Food and Cooking: The Science and Lore of the Kitchen, but found it too focused on ingredients as opposed to cooking, you will like the current book. If you are worried about the price of the book I have two suggestions. Buy the McGee's book and then only if you like it actually buy the current book. Buy Beginning Sous Vide: Low Temperature Recipes and Techniques for Getting Started at Home and start experimenting with a low-cost set-up for sous-vide cooking, described in that book. (There is also Under Pressure: Cooking Sous Vide, but I would not recommend that book unless you are willing to splash on a vacuum sealer that can also seal liquids.) If you're like most people you might stop here, because most would argue that sous-vide is the modernist technique that is closest to mainstream use. You will have enough new knowledge to make great food.UPDATE: The best intro book is Modernist Cuisine at Home. Buy that book and only if you like it you should buy the five volumes. Note that the one volume book is a new book so it contains a lot of new recipes. END UPDATEThe set contains some 25 chapters. Here are just a few highlights to give you a better feel for the book:Chapter 3. Food safety. They discuss the almost complete absence of tricinella in US pork, but they don't go as far as to suggest eating raw pork (which is just as nice as raw beef). At least you will stop overcooking pork. Also useful section on how to remove germs from your kitchen. Very practical and science based.Chapter 7. 150 pages of traditional cooking techniques. This is very much similar to McGee's book, except more practical. Very useful and practical without the use of (much) modernist equipmentChapter 9. 90 pages of sous-vide cooking. I'd say that this is all you need to start experimenting. A lot of tables to understand temperature and cooking time combinations.Chapter 11. Very interesting chapter on ingredients from the animal kingdom. Just a few things: aging of beef, how to cut a tuna, how to make crispy skin. I wish this chapter was much longer, because it is very interesting and covers new areas.Chapter 13. This chapter is all about thickening of liquids (later chapters ditto on gels and foams). Starts by discussing traditional ingredients and then "new" chemicals. You also learn how to make the edible soil that I've seen in quite a few restaurants.Chapter 18. 60 pages of how to make the perfect cup of coffee. Very interesting, but the authors buy into the coffee cult a bit too much. It would have been interesting with some scientific experiments here to, but I guess they ran out of steam :)If I had it my way, I would remove volume 5 (plated-dishes) and move some of the more interesting recipes to the main text as master recipes. I would also skip volume 6 which is just a reprint of most of the recipes. Furthermore, I would have hired some good copy editors. There are simply too many errors in this book. Most of the errors have no consequence. The authors provide a long list of errata on their webpage, but who has time to go through such a document. We are not train spotters. The authors should be customer friendly enough to also provide a summary of important errata. (This last point is off course less relevant for future customers because they will get the benefit of the corrected second printing.) Finally, it is odd that the accompanying website some 1/2 year after the publication do not have a forum.Finally some random thoughts:- I am interested in innovation and this book is very interesting from that perspective too. I will with interest see how/if the knowledge in this book spreads to the FMCG, white goods and fast-food industries. Sous-vide meat is so much tastier so it does warrant a special cooking machine in your kitchen. Sous-vide equipment is becoming available on amazon, but considering how simple the equipment is, prices should come down in the near future. I don't understand why Phillips, Samsung, and Whirlpool don't already have their own sous-vide range.- I think several methods in the book are going to be dead-ends. Like the use of centrifuges (USD10K+) to separate orange juice or almond oil. That is probably just going to appeal to the hard-core techies, but if they get the price down to USD2-3K things chagne. Still I love to have a book with lots of esoteric knowledge covered as well. That is afterall how innovation happens. Knowledge gets spread and people build on it. We don't know which pieces of knowledge that will be the useful stepping stones.- It is going to be interesting to see how the old-style/slowfood/local-ingredients camp and the hightech/chemical/modernist camp are going to influence food and cooking in the years to come. I have been a traditionalist dreamer thinking that it was better in the old days when pure ingredients were cooked in a copper pot, but I am personally beginning to rethink. Making bread is in many ways a chemical, non-natural process as well. I'm about to try making stock with a pressure cooker. That could be an easy transition if the taste is superior. I will have a harder time with the chemicals changing the consistency and texture of the food.

If you are even considering purchasing this $500 book, you should get it. Whether you are a professional chef or just a home cook experimenting with modernist cuisine, these guys literally wrote the book(s) on the subject. Incredible photography, and a lot of techniques that require only a reasonable modernist setup (sous vive, chamber vac, etc.) you don't need an autoclave, centrifuge or PacoJet for most of the techniques and recipes.

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