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By Nathan Myhrvold with Maxime Bilet
The Cooking Lab, $140.00
It’s not just becauseModernist Cuisineat Home by Nathan Myhrvold with Maxime Bilet is huge and expensive that I want it for Christmas (I swear). It’s because I can see myself poring over its 456 pages for a very long time. Every spread is filled with cool cooking information and mind-blowing photography. As opposed to the authors’ ground-breaking, six-volumeModernist Cuisine, this book is geared for the home cook, applying the authors’ innovations to such homey fare as chicken wings and macaroni and cheese. Would I ever cook from it? I’m not sure. The recipes themselves lack the visceral descriptions that usually compel me to try a dish. (And I can’t picture myself making scrambled eggs with a whipping siphon anytime soon.) But I’d love to incorporate some of the lessons found in the book to advance my own far less modern cooking.
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*****
A cookbook that weights this much deserves 5 stars!
Some restaurants and professional chefs are into what they refer to as molecular gastronomy. If you are interested in or desire to learn about or venture into molecular gastronomy at home, this is the book for you. This particular book is actually two books; what I call the Big, Thick book and the Small, Thin book.
The Big book has great pictures - I like great picture - don't you? Such temptation is hard to ignore.
If you really like this book, check out the 2,400 page, 6 volume parent set titled "Modernist Cuisine; The Art and Science of Cooking". Take not of the "family" name (Modernist Cuisine, and the same main author).
Nando707