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Customer Reviews:
Staggering Achievement
By Chris Hennes - March 8, 2011In the interest of full disclosure, I had access to a free electronic review copy from the publisher prior to receiving my (unfortunately NOT free) copy from Amazon.com, and I work for an organization mentioned a few times in the book (eGullet).
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It's hard to review this book without it coming across as hyperbolic: after all, it's a 50-pound, 2400-page beast that will cost you an entire year's cookbook budget and must have cost unfathomable sums to produce; you're either going to love it or hate it. However, I can say with confidence that if you liked McGee's On Food and Cooking: The Science and Lore of the Kitchen, you are going to love Modernist Cuisine.
While the press coverage of the book so far has focused on the more esoteric aspects of the book--centrifuges, rotovaps and chemicals, oh my!--the book actually simply treats those items on equal footing with woks, sauté... read more
This is the cookbook of the year if there is a scientist (big or small) inside you. Highly recommended!
By Jackal - March 10, 2011Books like Noma: Time and Place in Nordic Cuisine, Alinea, and El Bulli 2003-2004 showcase modernist cuisine (or the by many hated label 'molecular gastronomy') from the perspective of a creative chef. If you bought some of these books and found the recipes fascinating but the rest of the books a bit too much written by a PR agency, you might like the current book. Much more emphasis has been put on making the text informative. Whereas chefs tend to go for very emotional language, these authors go for a scientific language. However, you don't need to be a scientist to understand the content, but that is the heart of the book. (If you hated chemistry/physics in school, this book is not for you). So in my view, the objective is to understand cooking innovation from a... read more
Ok! Here we go, my review after a couple weeks with the book.
By Gavin Scott - April 18, 2011So, here you are, reading this review. That alone is enough for me to tell you that if you're intrigued and thinking maybe you want to own Modernist Cuisine, then I can answer all of your concerns and questions right now by saying YES! YOU WILL NOT BE DISAPPOINTED! Just click the button and order it, and settle back and read the rest of this review while you wait for delivery :)
Does MC live up to its hype? Yes it does. Is it relatively expensive as cookbooks go? Well, on a pound-for-pound basis, no, not really. Sure, in absolute terms something like $450-$625 for a "Cookbook" will seem crazy to many, but their error will be in pigeonholing MC as "Just a Cookbook", which is like categorizing a Ferrari as "just another car".
Are the authors of MC the ultimate Gods of Cooking? Well, no, not necessarily. They have their own viewpoint which becomes pretty clear after reading through any amount of the text, but still their contribution to the science and practice of... read more
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| AVAILABILITY | |||
| Merchant | Format | Price | |
| Amazon US | Paperback | $450.00 - $625.00 | |
| eCampus | Paperback | ||
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