From the blog October 24, 2012 Modernist Cuisine Team

What to Expect from Modernist Cuisine at Home and the Modernist Cuisine Team

It has been an exciting two weeks since the debut of Modernist Cuisine at Home. We have been happily overwhelmed with the photos and first reactions that readers have shared on eGullet, Twitter, Facebook, and our own site. Whether you are a proud new owner of the book or interested in learning more about it, we want you to know that we’re here to help.

The fundamental idea behind Modernist Cuisine at Home is the same as that in Modernist Cuisine : The Art and Science of Cooking —we believe that to achieve the best tasting food, it really helps to understand what happens to food as it cooks and what kitchen equipment provides the most precise results. In the book, we walk you through a wide range of modern equipment, ingredients, and techniques. You’ll find over 400 recipes, including all-new approaches to culinary standards, such as crispy Korean-style chicken wings and microwaved beef jerky. You’ll also find in the new book a few of the greatest hits from Modernist Cuisine that we adapted to be simpler for home cooks. If you haven’t yet tried our caramelized carrot soup or pistachio gelato recipes, you’re in for a treat. Every recipe in the book passed our stringent taste tests.

Once you start cooking, be sure to come back to modernistcuisine.com to share your results, get tips, and post any questions you have to our forum in the Cooks portion of the site. You can see modernist techniques in action on our MDRN KTCHN video series on CHOW.com. Our blog and e-mail newsletters will address common challenges and provide peeks behind the scenes in our cooking lab. We’ll also inspire you on Facebook, Twitter, and Pinterest.

We hope our books continue to bring the benefits of modern cooking into more homes and restaurants all over the world. Even though Modernist Cuisine at Home has only been on sale for two weeks, it is already in more than 8,000 kitchens—so the word is clearly spreading about the delicious results you can get from Modernist cooking. In fact, with more than a quarter of our print run sold, we are starting to wonder whether we underestimated how many others share our passion. We hope, but cannot promise, the book will be available through the holidays. What do you think?

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Discussion

  1. dani October 25, 2012 Reply

    When will be released the Spanish version?

  2. paul November 2, 2012 Reply

    I saw you on Nova last night…a great story and I plan on getting this book (at Home)

    Paul

  3. Brian November 3, 2012 Reply

    Nova’s presentation was wonderful. Modernist Cuisine At Home is on my holiday list. Thanks for the enlightenment and may your work become our new benchmark for understanding and preparing our food.

  4. Tim Armijo November 4, 2012 Reply

    Do you get into food preservation (pickling, jerking, salting, spicing,etc) pros/cons or are you strictly about optimal food preparation for the table?

  5. Rachel November 8, 2012 Reply

    Even though I think getting this for my husband could be dangerous (the kitchen will never be the same), I just have to do it. He is a tremendous cook and a tremendous geek, so what a mix. I may never get him out of the kitchen again.

    One question, when will it be available on e-book

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