Modernist Cuisine, sous-vide bible, finally available for the home chef

Modernist Cuisine, By Nathan Myhrvold and Maxime Bilet, is without a doubt the single best resource out there for aspiring sous-vide cooks and really any geeky foodies. Now it is (finally) available in a semi-reasonble offering, at under $100 for one huge volume with great pix and one cool spiral-bound, waterproof, volume for kitchen use — that includes all the recipes. It’s too tall to fit on my cookbook bookshelf, but fortunately comes in a nice box, so it looks good even on the counter.

Nathan’s team did seemingly endless research on cooking times, methods, and equipment — much of it very suitable for home use. Not all of it will be of interest to any single person, but there is enough in there to justify the price many times over even if you only count the savings in food from not running all the experiments yourself. I particularly like the burger reinvention chapter. It’s now a relative bargain at $94 from Amazon.

 

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November 16, 2012. Kitchen Equipment, Recipes, Technique.

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