Ready to take on Modernist cooking?
Maybe you received Modernist Cuisine or Modernist Cuisine at Home as a holiday gift, or perhaps you’re just curious about what this whole Modernist cooking movement is. We understand that it can be intimidating either way. That’s why we’re here to help. Join us over the next three months to learn about and test-out recipes from our books.
We invite you to make “trying Modernist cuisine” your 2013 New Year’s resolution.
Each week we will publish recipes, slowly gaining in difficulty, along with articles that explain the underlying science. You’ll learn the following:
- How to cook sous vide in your kitchen sink.
- Where Modernist ingredients come from.
- The science behind pressure cookers and whipping siphons.
- How to make eggplant parmesan in your microwave.
- How to calibrate your oven.
- A method to cook pork for carnitas in only 30 minutes.
- And much, much more!
We hope you’ll take this trek with us. Make sure to register with ModernistCuisine.com and check in with us each week.
My friend and neighbor has been raving about this book.
I asked my wife to get me the home edition of Mod.Cuisine for Christmas. I’m a scientist at DuPont and a pretty damned good classical cook for an amateur. I work at things to find a level of perfection. I just bought some stuff to make may kitchen more like one of my labs. I think I’ll start with some sauces. I wonder if I can improve on James Peterson’s classical French Sauces. This could be fun.
Finely, it is o.k. to play with our food.
Great job.
Just waiting on my Polyscience immersion circulator or arrive! It’s a great “to me – from me” Xmas gift and now I’m ready to dig into the modernist cooking.