Book · 2011 · Food
Modernist cuisine
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- people
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- podcast
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- recommendation
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It is an encyclopedic treatment of the science of cooking, how cooking really works, and describes modern cooking techniques that have evolved over the course of the last 20 years.
Stephen Dubner · Freakonomics Radio · Apr 2012 What they say about it
- Recipes for regular kitchens“can be made in a regular kitchen”2
The best things said about it
It's an astonishing project, I have to say, and definitely should be in every library.
About two-thirds of the recipes in Modernist Cuisine can be made in a regular kitchen as long as you've got an adventurous spirit and don't mind ordering some ingredients online.
Stephen Dubner Freakonomics Radio · Apr 2012 It's a celebration of molecular gastronomy, the high-end practice of turning ordinary food into works of art.
Stephen Dubner Freakonomics Radio · Feb 2011 It was produced by a team of about three dozen people, chefs, writers, editors, photographers.
Stephen Dubner Freakonomics Radio · Jan 2011 Why people recommend it
Modernist Cuisine by Nathan Myhrvold is an encyclopedic, multi-volume science and cooking text that explores the physics and chemistry behind culinary techniques. On Freakonomics Radio, Stephen Dubner discussed the ambitious publication extensively across multiple episodes, noting that it was produced by a large team of chefs, writers, and scientists as an exploration of molecular gastronomy and modern cooking methods. Dubner pointed out that despite its massive scope and high price point, roughly two-thirds of the recipes could actually be prepared in a standard home kitchen by adventurous cooks willing to source specialized ingredients online. He also questioned whether the expensive set was merely a luxury novelty for wealthy enthusiasts or a genuine contribution to culinary science. Alice Waters also addressed the project on the program, describing it as an astonishing achievement that belonged in every library, though she playfully suggested that individuals did not necessarily need to own their own six-volume copies. The speakers collectively framed Myhrvold's work as a monumental, scientifically rigorous deep dive into the mechanics of how food is transformed through cooking.
Every mention
Alice Waters Well, it's an astonishing project, I have to say, and definitely should be in every library. I don't think… 1
“Well, it's an astonishing project, I have to say, and definitely should be in every library. I don't think we all need our own six volumes. But someone who's this interested in gastronomy is somebody very valuable to us in general”
Stephen Dubner Last year, he published a cookbook called Modernist Cuisine. Well, it is an encyclopedic treatment of the s… 6
“Last year, he published a cookbook called Modernist Cuisine. Well, it is an encyclopedic treatment of the science of cooking, how cooking really works, and describes modern cooking techniques that have evolved over the course of the last 20 years.”
“To be fair, Nathan Miervold points out that about two-thirds of the recipes in modernist cuisine can be made in a regular kitchen as long as you've got an adventurous spirit and don't mind ordering some ingredients online.”
“He is about to publish a cookbook, a six-volume, 2,400-page, $625 cookbook called Modernist Cuisine. It's a celebration of molecular gastronomy, the high-end practice of turning ordinary food into works of art.”
“He is about to publish a book, a combination cookbook, encyclopedia, and science text called Modernist Cuisine. It was produced by a team of about three dozen people, chefs, writers, editors, photographers.”
“Nathan Mirvold points out that about two-thirds of the recipes in his 2400-page cookbook, Modernist Cuisine, can be made in a regular kitchen as long as you've got an adventurous spirit and don't mind ordering some ingredients online.”
“Is Myrvold's $600 cookbook just a new toy for the Tesla crowd?”