#58 in Cookbooks, food & wine books
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Reddit mentions of Modernist Cuisine at Home

Sentiment score: 16
Reddit mentions: 31

We found 31 Reddit mentions of Modernist Cuisine at Home. Here are the top ones.

Modernist Cuisine at Home
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Specs:
Height2.9 Inches
Length16.5 Inches
Number of items1
Release dateOctober 2012
Weight10.3837725402 Pounds
Width11.5 Inches

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Found 31 comments on Modernist Cuisine at Home:

u/LuckXIII · 21 pointsr/AskCulinary
u/Inbred_Dolphin · 19 pointsr/food

https://i.imgur.com/dbdgEA3.jpg

https://i.imgur.com/mTzoQCT.jpg

https://i.imgur.com/mCig6Ce.jpg

https://i.imgur.com/DXfik1W.jpg

Book these are from

I'd recommend using a grill unless you have a MAPP or Propylene blowtorch. Other kinds can leave a faint taste of fuel on the meat.

u/Chaosrayne9000 · 9 pointsr/suggestmeabook

It's not cheap, but Modernist Cooking at Home has some really cool tips on basic cooking. They do a lot things where they've cross sectioned appliances and you can see what the food looks like at different cooking steps and times to know what effect the actions you're taking have on the food.

u/EzzeJenkins · 9 pointsr/AskCulinary

I would recommend Modernist Cuisine at Home to anyone looking into a scientific approach to cooking without a second thought it is absolutely fantastic.

The full version of Modernist Cuisine is wonderful and interesting and I would say only about 15% of the recipes can be recreated using a standard home kitchen. If you're looking for practicality and recipes you can make yourself with a more scientific approach I would go with Modernist Cuisine at Home but if someone wants to know the ENTIRE in depth science(and history) behind the dishes Modernist Cuisine is the best.

u/ahecht · 8 pointsr/sousvide

Because it's an entertaining video that came to the same conclusion as other well-respected food writers including J. Kenji López-Alt, Nathan Myhrvold, and Thomas Keller.

u/KnivesAndShallots · 6 pointsr/Chefit

I love cookbooks, and have probably fifty in my collection.

The ones I keep going back to are:

  • Anything by Yotam Ottolenghi - He's an Israeli-born chef in London, and his recipes are a great combination of creative, relatively easy, and unique. He has a knack for combining unusual flavors, and I've never disliked anything I've cooked from him. If you're relatively green, don't get Nopi (too advanced). His other three or four books are all great.

  • Mexican Everyday by Rick Bayless. Bayless has a PBS show and owns several restaurants in Chicago. He's a great chef and his recipes are accessible and fun.

  • The Food Lab by u/J_Kenji_Lopez-Alt. I was skeptical at first, since Lopez-Alt's website is so comprehensive, but the book is absolutely beautiful and contains both recipes and explanations of technique and science.

  • Modernist Cooking at Home - It's expensive and many of the recipes are challenging and/or require special equipment, but the book is truly groundbreaking and never fails to stoke my creativity. It's the home version of his 6-volume tome which many think is one of the most innovative cookbooks in the last 20 years.
u/DutchessSFO · 3 pointsr/MolecularGastronomy

Also, I would mention that Modernist Cuisine at Home is an awesome book. It has some awesome recipes and the techniques they use have helped me in other areas of my cooking.

Also, does your husband have a sous vide? If not, I would ABSOLUTELY start with a sous vide. It's not as gimmicky as some of the other molecular gastronomy things and it has so many applications that it will become a staple in his kitchen as it has mine. I personally love the Anova Sous Vide, I have two of them. If you want to find out more about sous vide (used by Heston at Fat Duck and Thomas Keller at the French Laundry) check out /r/sousvide. Lots of great ideas and techniques just in that sub alone. Hit me up if you have any more questions.

u/R3bel · 3 pointsr/Cooking

If you would like to learn about the science behind cooking and a lot of neat pictures to learn just about everything about cooking I would recommend Modernist Cuisine. You can probably pick up a copy of the whole set for pretty cheap used. It covers pretty much everything you can imagine.

http://modernistcuisine.com/


http://www.amazon.com/Modernist-Cuisine-Home-Nathan-Myhrvold/dp/0982761015

u/DonnieTobasco · 2 pointsr/recipes

What exactly do you mean by 'healthy?'

Is it about calorie reduction or getting more nutrients? Or both?

A very simple, tasty one is roasted cauliflower. Cauliflower really benefits from browning. Preferably roasting. Just wash and dry it (thoroughly), cut into equally sized pieces, whether it be bite size or "steaks," toss in olive oil, salt & pepper (and garlic if you want), spread evenly on a roasting pan, but don't crowd it too much, and roast in the oven on the middle rack or higher at about 425-450F until brown... even nearly black in a few places. It's so simple and delicious.

It makes a great soup too, just blend it with either veg or chicken stock and either some fresh parsley or thyme.

Another veg that does well with char is broccoli. Steam, blanch (heavily salt your blanching or steaming liquid) or microwave (if you must) the cut broccoli stalks until about half done, drain and dry. Toss in olive oil, salt, minced garlic and chili flakes and grill on very high heat or broil until slightly charred. You won't believe how good it is.

Some great books for veg dishes are:

Plenty by Yotam Ottolenghi

Tender by Nigel Slater (this one has a great chocolate beet cake)

The Art Of Simple Food II by Alice Waters (So many simple, classic veg preparations in this one.)

--

Regarding Mac & Cheese, here is page from Modernist Cuisine at Home:

http://i.imgur.com/E4dd4lQ.jpg

It involves using Sodium Citrate. Calm down! Don't be afraid. It's a type of salt derived from citrus fruits. If you like to cook with cheese this stuff will be your best friend. The only issue is you don't need very much of it, so you will need an accurate scale that can handle very small weights, but they're not that expensive and it'll pay for itself quickly in the amount you'll likely save in cheese costs, because.....

What it does is it helps emulsify the fats and solids of cheese when it melts and it can be used with just about every type of cheese that can melt, so that means you can use it to emulsify multiple types of cheeses at the same time. Why this matters for you? If you're trying to reduce calories you can mix your favorite cheeses with some lower calorie cheeses (like drained cottage cheese) and still end up with a really creamy sauce without having to add cream or butter. This stuff doesn't make Pasta & Cheese "healthy" but it does help you reduce the caloric value of a cheese dish without sacrificing texture... in fact it improves it.

Check it out: http://youtu.be/gOLgLi5ZJOY

u/wip30ut · 2 pointsr/Cooking

this is the tome you want to elevate your meals to the Next Level. Mind you, it requires a sous vide machine & vacuum sealer.

u/Buffalo__Buffalo · 2 pointsr/AskCulinary

I don't know much about it, but as far as I know Modernist Cuisine: the art and science of cooking is supposed to be a modernist Bible.

Edit: Modernist Cuisine at Home is probably more suitable for your needs though.

u/BarbarianGeek · 2 pointsr/Cooking

Any of the Thomas Keller books, French Laundry, Ad Hoc at Home, Bouchon, and Bouchon Bakery. The only one you'd probably want to avoid is Under Pressure.

Also, Heston at Home and In Search of Perfection are great books.

If you're into southern food, check out Sean Brock's Heritage and Ed Lee's Smoke & Pickles.

Finally, I'd suggest Modernist Cuisine at Home if you're up for splurging.

u/Cdresden · 2 pointsr/recipes

Modernist Cuisine at Home by Nathan Myrvold.

Maximum Flavor by Kamozawa and Talbot.

The New Best Recipe by Cook's Illustrated Magazine.

Also, it's not out yet (published on Oct 28), but if they are gourmets they might be interested in Dominique Ansel's The Secret Recipes. He's the guy who invented the cronut, and the recipes are going to be from his bakery in NYC.

u/Chocobean · 1 pointr/internetparents

There's a cooking for beginner's subreddit as well by the way.

---

I found certain cook books more helpful than others. As a science type, I deeply appreciated this time which should be in your local library. It explains what "meat" is: muscles, and how it all works, and how heat affects it chemically. All the steps are very clear, the photography is beautiful, and steps are written exactly like a chemistry lab.

The meat chapter explains why different cuts of meat are different and what to do with each.

---

Start with beef or good quality fish: both are safe to eat even if undercooked. Maybe take a scientific approach, even: cut up different chunks of the same size, blot dry with paper towel to minimize splutter.

Put pan on stove at medium setting, add about teaspoon of oil and spread across surface evenly. When you can feel heat on your hand about 3 inches from the heated surface, add meat.

After one minute remove one chunk and rest on plate. After another minute remove another. And so on. Observe the differences. Now taste them. Then add little salt and pepper and taste again.

Small steps. :)

I used to be the kid who threw pop corn kernels on the stove without oil and almost set the house on fire. My then boyfriend needed to walk me through cooking my first egg. We all start somewhere.

u/curtains · 1 pointr/Cooking

Check out Modernist Cooking at home if you have the means. Or maybe look online for his melted cheese recipe. It's good, and you can make it with a lot of different kinds of cheese. I know shredded cheese is typical for tacos, but this stuff is good.

u/GnollBelle · 1 pointr/Cooking

Modernist Cuisine at Home

Mastering the Art of French Cooking

Heavy duty metal measuring cups and spoons are nicer to use than plastic ones but if the plastic ones work well one is unlikely to replace "just because".

Take her knives to a professional sharpener.

Heavy Duty Cutting Board

u/oneona · 1 pointr/Cooking

Thanks a lot! The first suggestion seems absolutely amazing but sadly out of my budget. Do you know much about the book Modernist Cuisine at Home?

u/omniblastomni · 1 pointr/sousvide

I've heard that the Modernist Cuisine books were very good however they are quite pricy. The cheaper one is the PDF version of those books but the hardcover one I saw listed for over $500.

There is a cheaper Modernist Cuisine at Home for about $100 hardcover.

Everyone else suggested ChefSteps and I have been using that. Get the premium membership.

All links are non affiliated.

u/whatwhatwtf · 1 pointr/Cooking

I found new joy in cooking when I learned about all the processes of how things cook. Like learning how to smoke meats with an electric smoker, learning how to bake breads, make cheese, curing meats, pickling, using a pressure cooker, a sous vides oven, how to grill, how to slow cook. Each lead to more. I read the book Modern Cuisine at Home by Nathan Myrvhold. A super important thing for me was how to preserve foods without refrigeration and smoking meats, pasteurization versus cooking.

Here are the absolute musts I think you (everyone) should learn with tons of easy to find resources (and why important):

  1. Absolutely master the temperatures meats must be cooked at. Memorize. Buy a meat and a laser thermometer. (This is important because you don't want to overcook your stuff and you'll be amazed at how different temps affect food taste and texture)

  2. Learn how to make the five standard French sauces. Learn about stocks. Make mayonnaise. (This will open a whole new world, master these five than add personal variables to infinite awesome)

  3. Learn knife skills what each knife shape and size does, what the various types of cuts are. Learn how to "French" a meat cut. Buy at least a paring knife.
  4. Learn how to debone and stuff a chicken. Use butchers twine.
    (You'll be amazed how much more you can do with some simple meat tweaks, also important for vegetarians)

  5. Learn the difference between baking soda and baking powder and bread flour versus cake flour.
  6. Bake bread by using a starter culture.
    (There is nothing better than baking home made breads and cakes and stuff. You can make oodles of variations, tarts sweet and savory, pasties and pastries awesome)

  7. Learn about salt, yeast, curing and fermentation. Make pickles through fermentation.
    (Sounds scary but so opens the magic shut doors between amateur and professionals. Is easy and important an art that people have been doing for thousands of years.)

  8. Learn the different meat cuts.
    (Learn about and buy cheap cuts of meat, you won't be upset if you screw something up and the cheaper the more flavorful)

  9. Discover new devices to cook with; the easiest is the slow cooker (in fact these are all easy just slightly different) an electric smoker, pressure cooker, barbecue grill, sous vide, cast iron dutch oven. (You are probably saying; this guy is nuts but this can open huge doors to amazing flavors.)

  10. add different textures and items for colors flavor combinations

    A big thing for me
    http://www.amazon.com/Modernist-Cuisine-Home-Nathan-Myhrvold/dp/0982761015
    (This book is great for the science behind cooking, an incredible and overlooked aspect behind cooking)

    http://www.walmart.com/ip/Masterbuilt-30-Electric-Smokehouse/7811422
    (This was something that really changed everything for me. I know you have a crappy apartment so do I, I keep mine on the patio and use it like a slow cooker, shovel wood in set temp come home to incredible food. Plus with black friday coming up there are huge discounts available although overseas I dunno.)
u/HardwareLust · 1 pointr/Cooking

Actually, his "home" cookbook which concentrates on things the home cook can do can be had for $100, or less. I got mine last year on sale from Amazon for $95:

http://www.amazon.com/Modernist-Cuisine-Home-Nathan-Myhrvold/dp/0982761015

u/[deleted] · 1 pointr/seriouseats

You're right. I misread/interpreted your previous comment.

> Kenji is a home cook because he develops recipes that are attainable to the relatively dedicated home cook

Thomas Keller released a cookbook designed for home cooks - Ad Hoc at Home. I still wouldn't call him a home cook. Chef implies a level of achievement - much like the title Dr. would. Do you start calling a Dr. a medic because he practices in the field instead of the hospital?

PS

SV can normally be had on sale for less than $100 (thankfully, I literally dropped and cracked my polyscience two weeks ago), and Modernist Cuisine has a home edition (it sucks, Ad Hoc at Home is many, many times better).

u/aragost · 1 pointr/italy

Modernist cuisine at home o se hai il grano, Modernist cuisine

Under Pressure

Meat

quanto arriverà (ancora senza data né titolo definitivo) il libro di Dave Arnold sulla carne rischia di essere anche quello imperdibile

come sempre, esplorare i related può darti anche altre idee validissime.

u/adamthinks · 1 pointr/Cooking

There's also a version they put out for home cooks called Modernist Cuisine at Home that's also amazing and far cheaper. The Food Lab is another great option.

u/snowball666 · 1 pointr/malefashionadvice

You can find a PDF on popular torrent sites. Theirs also a cheaper abridged at home edition

u/BobBeaney · 1 pointr/booksuggestions

Are you (or your SO) interested in cooking? You might consider Modernist Cuisine at Home. It's very cool, informative, geeky and beautiful.

Also, you might want to check out Edward Tufte's books (The Visual Display of Quantitative Information; Envisioning Information; Beautiful Evidence) to see if they are of interest to you.

u/ok-milk · 1 pointr/AskCulinary

Tools: another knife, or a end-grain cutting board. Digital scales are always handy. Pressure cookers can be had for under $100 and a water circulator (sous vide machine) will fall slightly above that price range.

Ingredients: Foie gras makes a good gift. I would be delighted to get some high-end pork product. for a gift.

Books: Modernist Cuisine at Home is as much a book as it is a reference guide and set of projects. On Food and Cooking is an essential book for food nerds.

u/Ikkath · 0 pointsr/hearthstone

If she loves trying to cook tasty food and is at all technical then there is nothing better than the Modernist Cuisine book. A huge tome of recipes, skills, techniques and amazing photography.

http://www.amazon.com/Modernist-Cuisine-Home-Nathan-Myhrvold/dp/0982761015

It is pricey, but worth it. Check the reviews.

Fingers crossed for the key! Liking your stuff.

u/LocalAmazonBot · 0 pointsr/booksuggestions

Here are some links for the product in the above comment for different countries:

Amazon Smile Link: Modernist Cuisine at Home


|Country|Link|
|:-----------|:------------|
|UK|amazon.co.uk|
|Spain|amazon.es|
|France|amazon.fr|
|Germany|amazon.de|
|Japan|amazon.co.jp|
|Canada|amazon.ca|
|Italy|amazon.it|
|China|amazon.cn|




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