This Just In: Modernist Cuisine is fully in stock!

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Five months and eight days after its release, Modernist Cuisine is fully in stock at Barnes & Noble and Amazon (as well as a growing number of independent bookstores and libraries–find one near you with our store locator).

Back orders, the bulk of the reason booksellers have been out of stock so long, have finally been fulfilled. We are still sending more and more copies from the printer in China each week, and we anticipate that we will continue seeing stores fully stocked through the holidays.

Both Amazon.com and barnesandnoble.com are currently selling the book for less than $500. For the last several weeks, both retailers had listed it at the full price of $625. Many independent bookstores that have the book in stock are selling in the $525 price range.

Sous Vide Rare Beef Jus: An In-Depth Look

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If you have registered with modernistcuisine.com and opted to receive recipes by email, this is already old news to you, but for everyone else, we’d like to announce the latest addition to our recipe library. We’ve taken an in-depth look at the recipe for Sous Vide Rare Beef Jus, including tips, plating ideas, and personal accounts from the Kitchen Team. There’s even a video with a centrifugal twist on the recipe from the book. Give it a try, and let us know how it turns out by posting in the Cooks Forum.

Got Questions? Get Answers in the Cooks Forum

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Got a question about vacuum sealers? Wondering about the best ways to brine? Have an insider tip on the best place to find citric acid? Found a way to improve on the Texas Barbecue Sauce recipe in Modernist Cuisine?

If you’d like to get answers to your questions about cooking with Modernist Cusine–or to share what you’ve learned and cooked from the book–please join us in the new Cooks Forum, which opens today on modernistcuisine.com.

The forum can be freely browsed and searched by all. To post a question or comment on the forum, you must first register with modernistcuisine.com (no purchase necessary!) and log in.

The culinary team here will be answering your trickiest questions during the week, and will be giving special attention to queries from members who are confirmed MC owners. And you can also draw, 24/7, on the expertise of your fellow readers. Hundreds have signed up in just the past couple weeks, so our community is growing fast.

Nathan’s Naan

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On Monday evening, a couple dozen of us in the Seattle area who worked on Modernist Cuisine went out to dinner at Naan-n-Curry in Renton, Washington. It was a reunion of sorts, and great to see everyone who labored over the book.

The restaurant’s owner, Majid Janjua, invited Nathan back to the kitchen to try his hand at making the eponymous naan in a tan door. As always, Nathan was excited by the challenge, and ready to jump into action.

Majid’s son, Shan, demonstrated how to knead the dough and how to use the tan door. Nathan was so thrilled with the process that he said he wants to get a tan door for The Cooking Lab. Two, actually: one to use, and another to cut in half!

A busy restaurant kitchen waits for no man. When some shouted, “Naan for table four!” Nathan smoothly kept kneading his naan with his left hand and grabbed up a piping hot basket of naan with his right, giving it to me through the kitchen window for the server. “Naan for table four!” he echoed, barely even glancing up.

Even though I’ve worked with Nathan for three years, his tenacity continues to surprise me. When the naan was done, he reached right into the tan door without the slightest flinch to get it. Shan warned him that his arm hair would get singed, but something like that would never deter Nathan.

“It reminded me of taking pictures of volcanoes in Hawai’i,” Nathan said. “The tan door is kind of like a skylight, which is a hole in the cooled crust through which you can see a river of molten lava flowing underneath. You can go at it from the side, but you wouldn’t want to look directly down into it from right above.”

The naan was delicious, and the evening was a successful celebration of everyone’s great effort in making Modernist Cuisine. It was only appropriate that cooking and good food were at the heart of it all.

Nathan on the Photography of Modernist Cuisine

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Nathan Myhrvold may be a scientist, but even he describes the cutaway photos found in Modernist Cuisine as magical. Take a look at some of the behind-the-scenes action as Nathan describes the thousandth of a second in which the photos were taken, and what ensued after that second had passed!

If you would prefer to watch the video on YouTube, you can view it here.

Find a Copy of Modernist Cuisine Near You

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Modernist Cuisine is one of those extraordinary books that is hard to truly appreciate until you have actually laid your hands on a copy. Until recently, that’s been pretty hard to do.

Now we invite you to use our new MC Locator feature to find a physical copy of the book at a bookstore or library near you. Just type in your zip code: a set of the six-volume work is probably closer than you’d think.

If you don’t see a location near you, check back in a month or two. More stores and libraries are receiving their copies every week, and we’ll be updating the list periodically.

ModernistCuisine.com Adds Six Great New Features

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We’ve been thrilled by the reception that Modernist Cuisine has received–not just in sales, which are a lot faster than we initially expected, but also in the rapid growth of a community of cooks who have joined us here on ModernistCuisine.com, on the MC-related threads at eGullet, on Facebook and Twitter, and elsewhere online. We’ve received lots of terrific suggestions from readers about ways in which we could enhance the website and better support them as they explore the recipes and techniques suggested by Modernist Cuisine and other Modernist cookbooks. Today we’re excited to announce the launch of a bunch of these new features, with even more to come soon.

Check out the freshly minted Cooking with MC area of the website for:

  • Getting Started with the Recipes, which suggests recipes you might tackle first in Modernist Cuisine, whether you are just starting out as a cook, want to try using modern ingredients, or are looking for a real culinary challenge;
  • a Modernist Gear Guide for cooks who are looking to outfit their kitchens with some new tools like those covered in the book;
  • a Recipe Library that allows you to quickly find all the recipes that the MC team has published here so far–a collection that will grow over time as we periodically release new recipes and step-by-step guides to Modernist techniques;
  • a remarkably useful Recipe Finder that includes a complete list of all 1,500 or so recipes in the Kitchen Manual and allows you to instantly hone in on those that use any ingredient, tool, or technique that you choose;
  • a full Index to the Kitchen Manual, which is the addition most requested by readers and is supplied in PDF form so that you can print it out and keep it with your set;
  • a Keyword Search (technically, a concordance) that searches the full text of the book for any term you enter and displays each page number on which it appears, along with some surrounding words for context.

All of these new features are free. But to get the most out of them, and to gain access to the Cooks Forum and Reader Gallery that we’re currently constructing and expect to open soon, please register as a member of the site. Registered members can choose to receive new recipes by email before they appear on the website. If you have a copy of the book, be sure when you create your account to provide information about where and when you purchased your book, and then answer a validation question to gain Confirmed Owner status, which qualifies you for exclusive offers.

We hope you enjoy all of these new features, and we look forward to your comments and suggestions.

The Photography of Modernist Cuisine, Part 3

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Arriving at Our Style

[See part one of this series for rec­ol­lec­tions by pho­tog­ra­pher Ryan Matthew Smith about how he came to join the MC team, and part two for his account of the lessons he learned about shooting food.Ed.]

One question people ask me again and again is: “Why did you choose to shoot most of the images for Modernist Cuisine on a solid black or white background?” There is no simple answer to this. Five main factors drove us toward this approach as the best solution for our design.

  • Efficiency
    MC is a really big book, it is heavily illustrated, and we had just a couple of years to complete the photography. So every day I had to complete a huge volume of shots (we took some 147,000 during the course of the project). Having a solid, consistent background kept the shooting moving along quickly. We had to light just the subject, not an entire set, so we didn’t have to spend a lot of time setting up lighting.
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The solid black also allows for maximum contrast for certain subjects
  • Consistency
    One of the design challenges for a multi-volume work like Modernist Cuisine is the need to unify the diverse parts of the book with a common visual language. For a book of such wide scope with so many photos, common type styles and illustrative elements aren’t really sufficient, the images need to all share some common “look” so that readers never turn the page and suddenly feel like they have dropped into a different book. By using a small number of backgrounds, we hoped that photos spanning a wide range of subjects would nevertheless share a family resemblance.
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Especially nice for liquids, a solid backlight can really bring out the fine details of a splash
  • Flexibility
    Many chapters in Modernist Cuisine are chock-full of complex layouts, in which half a dozen or more art and text elements must fit on the page in a clear and attractive way. These jigsaw puzzles are a lot easier for the designer to solve when the photos have a solid background that matches the page. Photos in which the subject extends to the edges of the frame, what photographers call “full bleed”, images effectively limit design options to devoting most or all of the page to a single photo or segregating the images in boxes. Photos on solid white or black backgrounds, in contrast, can float around text blocks and run smoothly off the page.
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When filling a spread with annotations, a solid background helped keep captions easy to read
  • Isolation
    Throughout the book, but especially in the many step-by-step photo sequences, we tried to maximize the clarity and impact of the photographs by emphasizing the foreground subject. We found that with the background blank, the reader’s eye is naturally drawn to the focal point of the image, which makes the step-by-step instructions much easier to follow.
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Keeping the viewer looking at the intended focal point is key for step-by-step photographs
  • Style
    I have always preferred a minimalist approach to photography. I like the subject to stand alone as the center of attention. Solid backgrounds thus resonated with my personal aesthetic.
One of my personal favorites from Modernist Cuisine

Of course, every design choice has its trade-offs. Our initial attempts to shoot on white paper and black velvet left some subjects looking like they were floating in space. We fixed this problem by changing shooting surfaces to white or black glass. The glass throws up subtle reflections that ground the subjects.

 

That solution brought its own challenges, however. The reflections were often too strong, sometimes even mirror-like in intensity. So we simply toned down the reflections in Photoshop by using gradients and soft paintbrushes.

A subtle reflection helps provide a sense of ground

Which Printing Do You Have?

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Now that copies of the second printing of Modernist Cuisine are shipping to customers, readers have been writing in to ask how they can determine whether their copy came from the first printing or the second. (Note that Modernist Cuisine is still in its first edition, so the differences are minor; see the Corrections and Clarifications page for details.)

The answer is simple: check the colophon, which appears near the back of volume 5 on page LIV. In the first printing, the colophon begins, “This first edition of Modernist Cuisine…”

In the second printing, the colophon starts, “This first edition, second printing of Modernist Cuisine…”

When we move on to a third printing, this will be reflected in an updated colophon as well.