CREATESPACE Modernist Cooking Made Easy: Getting Started: An Introduction to the Techniques, Ingredients and Recipes of Molecular Gastronomy

This book is the perfect first step for experimental chefs. Everything is super easy to follow and there are tons of great recipes to practice.

Es un excelene libro, perfectamente bien explicado, muy claro en sus ideas. El único defecto es que todas las fotografías son en blanco y negro.

Excellent book of introduction to the several modern cooking techniques. Good recipes as examples of these techniques. Too bad the photos are not of best quality and in color.

I've been interested in applying new and interesting techniques to my cooking for some time. Although I have a copy of "Modernist Cuisine at Home" and highly recommend it, I was excited to see that Jason has done this book. I have been a devotee of his for the really phenomenal work that he as done in the application of sous vide techniques. This book definitely does not disappoint. It is really a clear, concise instruction manual that allows you to explore some pretty neat techniques without having to invest in a lot of expensive equipment and ingredients. What I particularly like about this volume is that the recipes are more or less templates that can be easily used to develop your own dishes.He gives a really nice overview of modernist cooking that defines it, provides a high level view of the basic principles, and discusses the equipment that you really need and that you probably really want, but can do without.He has well-written sections about a number of newer cooking techniques divided into emulsification, gelling, foams, low temperature cooking, spherification and thickening. Each is defined and there is an explanation of how the process works, the type of equipment and ingredients used in each, and then some representative recipes that show you how you might apply the technique.There is a very useful section of the book that discusses a number of newer ingredients and how they work and how you might use them. Its a very helpful part of the book that you can refer to quickly when you are cooking and forget the proper ration of an ingredient.There is also a helpful section that gives sources for ingredients (which used to be pretty hard to find in quantities for the home cook, but now are readily available from the sources that he lists).I highly recommend that you get a copy if you are interested in expanding your cooking technique repertoire. I know that I refer to mine frequently.

Don’t know about you but a modernist cooking cookbook with black and white photos is just not inspiring. May be a good book but can’t bring myself to go through it