Modernist Cuisine at Home

Modernist Cuisine at Home

Book - 2012
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Baker & Taylor
Presents an overview of the techniques of modern gastronomy, revealing science-inspired techniques for preparing food, and offers step-by-step instructions for four hundred recipes.

Ingram Publishing Services
The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels.
Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this 456-page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes. The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and reference tables on waterproof, tear-resistant paper. Drawing on the same commitment to perfection that produced Modernist Cuisine, Modernist Cuisine at Home applies innovations pioneered by The Cooking Lab to refine classic home dishes, from hamburgers and wings to macaroni and cheese. More than 400 new recipes are included, most with step-by-step photos that make it easy to bring dining of the highest quality to your own dinner table.
Among the amazing techniques you’ll find are:
how to cook fish and steak perfectly every time, whether you’re in the kitchen, the backyard, or tailgating in a parking lot;
how to use a pressure cooker to make stocks in a fraction of the usual time while capturing more of the flavor;
the secret to making quick, sumptuous caramelized vegetable soups and purees;
how to outfit your home oven to make pizzas as crispy as you would get from a wood-fired brick oven
along with recipes for:
perfect eggs and breathtaking omelets that remove the guesswork for stress-free breakfasts, even for a crowd;
gravies and a hollandaise sauce that are wonderfully rich, perfectly smooth, and never separate;
a flawless cheeseburger and an ultrafrothy milk shake;
chicken wings made better with Modernist techniques, plus seven great sauces and coatings for them;
macaroni and cheese, including stove-top, baked, and fat-free versions, that can be made with any cheese blend you like, from gouda and cheddar to jack and Stilton.
Cooking like a Modernist chef at home requires the right set of tools, but they’re less expensive and easier to find than you might think. You’ll also learn how to get the best out of the kitchen appliances you already own. Learn how to use your microwave oven to steam fish and vegetables to perfection, make exceptional beef jerky, and fry delicate herbs.
The first 100 pages of the book are a trove of useful information, such as:
how to test the accuracy of a thermometer, and why it’s time to switch to digital;
how to use (and not to use) a blowtorch to sear food fast and beautifully;
how to marinate meats more quickly evenly by injecting the brine;
the myriad uses for a whipping siphon beyond whipped cream;
why those expensive copper pans may not be worth the price;
how to deep-fry without a deep fryer;
how to stop worrying and get the most out of your pressure cooker;
how to cook sous vide at home with improvised equipment, a special-purpose water bath, or a home combi oven.
Modernist Cuisine at Home is an indispensable guide for anyone who is passionate about food and cooking.

Publisher: Bellevue, WA : Cooking Lab, 2012
Edition: 1st ed
ISBN: 9780982761014
Branch Call Number: 641.5 MYH
Characteristics: xxv, 379, liii p. : col. ill. ; 34 cm


From the critics

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Sep 27, 2019

Novel techniques with in-depth explanations, beautiful photos, tasty recipes. This is my favorite cookbook. Makes me want to read the other 5 volumes.

Mar 16, 2016

I wrote the above review for the "kitchen manual" volume, but the website has inserted my review on the main volume as well.

Mar 16, 2016

Note that this is the companion 'kitchen manual' volume, to the broader main volume. It contains all of the recipes of the main volume, but without the photos, and the science of techniques like sous-vide and improved charcoal grilling. The main volume also has explanations of different ingredients and photos showing how salmon appears when cooked to various temperatures. I would recommend checking out the main volume first, unless you are already familiar with modernist techniques; then check out this volume for the list of sources and to photocopy the occasional recipe you want to keep.

Dec 06, 2014

Absolutely awesome book!
Lots of detail, well thought out, plenty on technique, with tested recipes, (all be it some require interesting equipment and ingredients,..but hey, that's what your reading the book to find out about,) and gorgeous photos all throughout, (...don't know what book sdelao was reviewing below, but it sure wasn't this one!)
I tried several recipes, and every one was a winner.
My only regret is I have to bring the book back to the library, ( seriously has me thinking "expenses be damned, I'm buying this book!")
I can see this as the sort of book you return to over and over again for years!

Jun 18, 2014

If this took any time from that horrible patent troll operation of Myhrvold's [Intellectual Ventures] than I applaud this book. Amazing that Myhrvold was always held to be some sort of genius at Micro$oft, yet his major accomplishment upon leaving there was a patent troll firm, meant to shake down honorable people and intimidate others into halting all innovative work?!?! The devil take Myhrvold!

Oct 07, 2013

This is an extraordinary book for those interested in food science.

JCLHunterSt Jun 15, 2013

This is really good book for serious cooks. I don’t think the point of the book is to provide directions to dishes, but to expand into new ways of looking at and approaching your kitchen and ingredients. It’s a great reference book, with stunning art and masterful techniques. It combines delicious food, wonderful photography and the science behind great cooking.

Feb 13, 2013

Great kitchen companion manual. The book is all text and no pictures but nonetheless, wonderful!


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