Modernist Cooking Made Easy (40 page)

Pasteurize Lean Fish to 141°F / 60.5°C

Pasteurize Fatty Fish to 131°F / 55°C

Pasteurize Fatty Fish to 141°F / 60.5°C

M
ODERNIST
C
OOKING
R
ESOURCES

For an up to date look at current books, websites, and other modernist cooking resources you can visit the list we keep on our website.

You can find it at:

www.modernistcookingmadeeasy.com/info/modernist-cooking-resources

Modernist cooking is a very complex process and there is much more to learn about it in addition to what has been covered in this book. There is more and more good information available about modernist cooking. Here are some resources to help you continue to learn more.

M
ODERNIST
C
OOKING

Books

Modernist Cuisine: The Art and Science of Cooking

By Nathan Myhrvold

This aims to be the bible of modernist cuisine. It’s over 2,400 pages costs $500 and was several years in the making. If you are serious about learning the newly developing modernist techniques then this might be worth the investment.

Modernist Cuisine at Home

By Nathan Myhrvold

A much more accessible version of Modernist Cuisine especially written for the home cook.

Alinea

By Grant Achatz

A beautify, picture filled book with amazing techniques and whimsical dishes.

Ideas In Food

By Aki Kamozawa and H. Alexander Talbot

Delve into the “why” of traditional and modernist cooking.

Texture - A hydrocolloid recipe collection

Compiled by Martin Lersch from Khymos.com, is a great compendium of recipes for many modernist ingredients.

On Food and Cooking

By Harold McGee

This is the ultimate guide to the scientific aspects of cooking. If you like to know why things happen in the kitchen, at every level, you will find this book fascinating.

Cooking for Geeks

By Jeff Potter

If you are interested in the geekier aspects of cooking then this book does a great job. It takes you through the basics of setting up your kitchen all the way up to kitchen hacks and sous vide cooking.

Websites

Modernist Cooking Made Easy

http://www.modernistcookingmadeeasy.com/

Our website is full of recipes, tips, and tricks for modernist cooking. We also have forums and other ways to talk with other passionate chefs.

Hydrocolloids Primer

http://www.cookingissues.com/primers/hydrocolloids-primer/

Dave Arnold and the Cooking Issues website help to clarify some of the uses of and reasons for modernist ingredients.

Apps

We also have an app for the iPhone and iPad available, as well as one for the Android. You can search in the app store for “Molecular Gastronomy” and ours should be near the top, published by “Primolicious”.

S
OUS
V
IDE

Beginning Sous Vide: Low Temperature Recipes and Techniques for Getting Started at Home

By Jason Logsdon

Our main book covering sous vide. It deals a lot with the various equipment options and has over 100 recipes, some of which have been specially adapted for this book. It is available from Amazon.com or on our website.

Sous Vide Grilling

By Jason Logsdon

Our book that is focused on grilling and BBQ recipes. It includes 95 great recipes covering steaks, burgers, kebabs, pulled pork, and everything in between. It is available from Amazon.com or on our website.

Sous Vide: Help for the Busy Cook

By Jason Logsdon

My book focusing on how to use sous vide around your busy schedule. Full of recipes, tips and tricks to make sous vide work for you.

Under Pressure

By Thomas Keller

This book shows you the extent of what is possible through sous vide cooking. The recipes aren’t easy, and they require a lot of work but they can provide great inspiration for dishes of your own. If you are interested in expanding your concept of what can be accomplished through cooking then this is a must have.

Sous Vide for the Home Cook

By Douglas Baldwin

Baldwin helped to define and codify home sous vide cooking with his free online guide. His book is a nice intro to the subject, including food safety, and has many simple recipes to follow.

Websites

Cooking Sous Vide

http://www.cookingsousvide.com

This is the main website where I contribute sous vide articles. We update it regularly with original recipes and news from around the sous vide community. There are also community features such as forums and question and answer pages.

SVKitchen

http://www.svkitchen.com

A great site on sous vide cooking and one I read constantly. They touch on everything from standard sous vide swordfish to making your own preserved lemons with sous vide.

Sous Vide: Recipes, Techniques & Equipment

http://forums.egullet.org/index.php?showtopic=116617&st=0

A very long forum string from eGullet, about 98 pages long at this time that covers almost everything you need to know about sous vide if you have the time to look through it all. I suggest starting near the end and working towards the front.

Apps

We also have two apps for the iPhone and iPad available, as well as one for the Android. You can search in the app store for “Sous Vide” and ours should be near the top, published by “Primolicious”.

I
NGREDIENT AND
T
OOL
S
OURCES

Many of the modernist ingredients cannot be picked up at the local grocery store. We have had good luck on Amazon but here are some other good resources to find these ingredients.

Modernist Pantry

https://www.modernistpantry.com

Modernist Pantry has a good selection of ingredients and equipment. I tend to buy most of my ingredients through them.