Monday, June 20, 2011

The time has come for Modernist Cuisine
So, it's been a while since my husband and I discovered the object of our dreams - Modernist Cuisine: The Art and Science of Cooking. However, when we did, we took a while reading about the book and analyzing the kind of content we could foresee as the book is serious business, and serious bucks too. The book is written by Nathan Myhrvold - a genius considered the modern day Leonardo da Vinci for his successful incursions in various fields, from Quantum Physics and Mathematics to Culinary Art and Food Science; Chris Young - a graduate of Mathematics and Biochemistry turned chef and food scientist; and Maxime Billet - Creative writing and Literature graduate, Chef and food scientist. Enough read, we soon came to the conclusion that this book would revolutionize the world! In the form of cooking, eating and obviously how those two take place in our own little world. This book explains the chemistry and beauty of cooking processes and ingredients, giving us an understanding from a molecular level upwards of what is taking place and the critical path to achieve utter perfection!
As you can imagine, we wanted the book, but when the decision was made the book was out of stock and it has been since! Looking back and forth into it, we realized today that orders where allowed in the Amazon UK website (although the stock will only arrive in August and we can only expect to receive it in September) anyhow we bought it!! Ordered in advance and with a great deal of excitement and expectation, Modernist Cuisine is bound to become our formal and glorified cooking trainer and coach! 
I won't tell you much more about the book itself for now, as I want you to judge for yourselves, but I'm sure I'll tell you more when we get it and begin exploring it (all 6 volumes and 2400 pages of it!). Please visit their website for further info, videos and the full downloadable guides. I feel this book will give us all more understanding and tools to enjoy our food in a completely different level, like we never have before.

“This book will change the way we under stand the kitchen.” — Ferran AdriĆ 
“The most important book in the culinary arts since Escoffier.” — Tim Zagat
“A fascinating overview of the techniques of modern gastron­omy.” — Heston Blumenthal

Can't wait to get it!

Love, iSa

No comments:

Post a Comment

Hi Fellow foodie! Kindly leave here your comments and suggestions. To submit your recipes or should you have any issues posting comments, please write me to