# Anyone else excited about Modernist Cuisine (book)? **URL:** \ **Category:** Cafe Society\ **Created:** [February 21, 2011, 7:02pm UTC](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137 "2011-02-21T19:02:37Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [February 21, 2011, 7:02pm UTC](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137/1 "2011-02-21T19:02:37Z")
[Modernist Cuisine](http://modernistcuisine.com/) is a new set of cookbooks coming out in a couple weeks that has all the food nerds excited. It’s been covered by a lot of press (NY Times article [here](http://www.nytimes.com/2010/09/22/dining/22cookbook.html?ref=sousvide)) and from all reports, should be pretty darn cool. And it’s huge. 2438 pages, 6 volumes. $625 retail, but Amazon has it for a mere $467. I’m sorely tempted. So much so that I put it on pre-order. I don’t have a spare $500 lying around… but boy oh boy do I want it. I have a couple weeks to cancel the order if I decide against it. But it sure looks cool! ---
**Author:** ![joyfool](https://avatars.discourse-cdn.com/v4/letter/j/df788c/32.png) [@joyfool](https://boards.straightdope.com/u/joyfool)\ **Post date:** [February 21, 2011, 7:12pm UTC](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137/2 "2011-02-21T19:12:18Z")
I read about this in an article somewhere. It does sound exciting, but there’s now way I can come up with that kind of money. Good on you that you’re going to be able to get it though. Post and let us know what you think! ---
**Author:** ![Kimstu](https://avatars.discourse-cdn.com/v4/letter/k/ecd19e/32.png) [@Kimstu](https://boards.straightdope.com/u/Kimstu)\ **Post date:** [February 21, 2011, 8:14pm UTC](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137/3 "2011-02-21T20:14:38Z")
Adam Gopnik recently did a _New Yorker_ [article](http://www.newyorker.com/reporting/2011/01/03/110103fa_fact_gopnik) on “modernist cuisine” in desserts, particularly in the work of one of the book’s authors (Ferran Adrià): > [@](#): > > By now, the story of [modernist restaurant] elBulli has become part of modern cooking lore: how the combination of science and culinary curiosity created a real revolution in cooking, with high-tech equipment borrowed from the mass-produced-food industry for the purpose of wild, semi-surrealist picture-making. And how, at the height of this fame, Ferran announced that he would close the restaurant in 2011 and devote himself to “a foundation for pure research in cooking. > > [Dessert with Ferran’s brother Jordi:] > “Yes, there’s one I’m working on. I haven’t really . . . perfected it yet. You see, I’m a big fan of F.C. Barcelona”—the soccer team—“and I wanted to make a dessert that would re-create the emotions Lionel Messi feels when he scores a goal.” Messi is the great Argentine striker who stars for Barcelona. “I feel I’m close. Could I try it out on you at the end of lunch?” […] > > Finally, the server arrives with the Messi dessert, as Jordi fusses anxiously in the background. He presents half of a soccer ball, covered with artificial grass; the smell of grass perfumes the air. On the “grass” is a kind of delicately balanced, S-shaped, transparent plastic teeter-totter—like a French curve—with three small meringues on it, and a larger white-chocolate soccer ball balancing them on a protruding platform at the very end. A white candy netting lies on the grass near the white-chocolate ball. > Then, with a cat-that-swallowed-the-canary smile, the server puts a small MP3 player with a speaker on the table. He turns it on and nods. > > An announcer’s voice, excited and frantic, explodes. Messi is on the move. “Messi turns and spins!” the announcer cries, and the roar of the crowd at the Bernabéu stadium, in Madrid, fills the table. The server nods, eyes intent. At the signal, you eat the first meringue. > > “Messi is alone on goal!” the announcer cries. Another nod, you eat the next scented meringue. “Messi shoots!” A third nod, you eat the last meringue, and, as you do, the entire plastic S-curve, now unbalanced, flips up and over, like a spring, and the white-chocolate soccer ball at the end is released and propelled into the air, high above the white-candy netting. > > “MESSI! GOOOOOAL!” The announcer’s voice reaches a hysterical peak and, as it does, the white-chocolate soccer ball drops, strikes, and breaks through the candy netting into the goal beneath it, and, as the ball hits the bottom of a little pit below, a fierce jet of passion-fruit cream and powdered mint leaves is released into your mouth, with a trail of small chocolate pop rocks rising in its wake. Then the passion-fruit cream settles, and you eat it all, with the white-chocolate ball, now broken, in bits within it. :dubious: :dubious: Errr… yum, I guess. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [February 21, 2011, 10:09pm UTC](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137/4 "2011-02-21T22:09:28Z")
> [@Kimstu](#): > > Adam Gopnik recently did a _New Yorker_ [article](http://www.newyorker.com/reporting/2011/01/03/110103fa_fact_gopnik) on “modernist cuisine” in desserts, particularly in the work of one of the book’s authors (Ferran Adrià): Nitpick: Adrià, though one of the world’s foremost experts in modernist cuisine, isn’t one of the authors of these books. But yeah, his food can be really out there. From what I’ve read of the books, though, they don’t just detail strange, way-out-there kinds of food. They delve into the science behind the food, and come up with more modern (but not always more complex) ways of making really good food. The people over at eGullet, for example, are really crazy over a technique to make Macaroni and Cheese that uses real, high-quality cheese bound together with a couple not-common-but-not-horribly-expensive ingredients (Carrageenan and sodium citrate) to create a cheese sauce that melts smoothly (like Velveeta) but tastes like real cheese. Looks easier and faster than standard Bechamel-based Mac & Cheese, and the uncommon ingredients are available from Amazon. Sure, it’s a new “modernist” technique, but you end up with better-tasting, easier food. Of course, not all of it is like that - there’s plenty of recipes/techniques that most home cooks won’t want to delve into. But it’s not just a cookbook, it’s also a reference, and supposedly contains oodles of info that makes food nerds like me happy. The price, though… \ I do have issues justifying it. That’s a lot of cash for a cookbook. ---
**Author:** ![Kimstu](https://avatars.discourse-cdn.com/v4/letter/k/ecd19e/32.png) [@Kimstu](https://boards.straightdope.com/u/Kimstu)\ **Post date:** [February 21, 2011, 10:31pm UTC](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137/5 "2011-02-21T22:31:22Z")
> [@Athena](#): > > Nitpick: Adrià, though one of the world’s foremost experts in modernist cuisine, isn’t one of the authors of these books. Whoops, you’re right, thanks. > [@Athena](#): > > But yeah, his food can be really out there. From what I’ve read of the books, though, they don’t just detail strange, way-out-there kinds of food. They delve into the science behind the food, and come up with more modern (but not always more complex) ways of making really good food. It’s true that that part is tempting. I adore Harold McGee’s [Curious Cook](http://curiouscook.com/cook/home.php) books, Shirley Corriher’s [CookWise](http://www.amazon.com/CookWise-Successful-Cooking-Secrets-Revealed/dp/0688102298/ref=pd_sim_b_9), Rose Levy Beranbaum’s [Cake Bible](http://www.amazon.com/Cake-Bible-Rose-Levy-Beranbaum/dp/0688044026/ref=pd_sim_b_55), and all that ilk. Still, at 600+ bucks I think I’m going to resist the temptation. FFS, that’s a new dining room set there. ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [February 21, 2011, 11:59pm UTC](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137/6 "2011-02-21T23:59:23Z")
oh drool … and it will probably get ‘out of print’ and the price will skyrocket ☹ ---
**Author:** ![Taomist](https://avatars.discourse-cdn.com/v4/letter/t/53a042/32.png) [@Taomist](https://boards.straightdope.com/u/Taomist)\ **Post date:** [February 22, 2011, 12:02am UTC](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137/7 "2011-02-22T00:02:42Z")
I’d be more interested in the ‘food as art’ thing if it were something replicable at home without purchasing a nuclear reactor and a mad scientist’s lab. 😛 ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [February 22, 2011, 1:49am UTC](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137/8 "2011-02-22T01:49:08Z")
> [@aruvqan](#): > > oh drool … and it will probably get ‘out of print’ and the price will skyrocket ☹ Oh! There we go, I’ll buy it as an _investment_. Yeah, that’s the ticket! > [@Taomist](#): > > I’d be more interested in the ‘food as art’ thing if it were something replicable at home without purchasing a nuclear reactor and a mad scientist’s lab. 😛 Dude! That’s the fun of it! You get to justify buying toys! Just from reading the pre-press, I realize I need a centrifuge, and a colloid mill, and a homogenizer. I mean, come on! I’ll starve without a centrifuge, right?!? ---
**Author:** ![gaffa](https://avatars.discourse-cdn.com/v4/letter/g/e68b1a/32.png) [@gaffa](https://boards.straightdope.com/u/gaffa)\ **Post date:** [July 19, 2011, 7:21pm UTC](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137/9 "2011-07-19T19:21:58Z")
So, those of you who bought it… Have you read it? Are you using the recipes and techniques? ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [July 19, 2011, 9:34pm UTC](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137/10 "2011-07-19T21:34:16Z")
I read all of the first book and most of the second, and am planning on reading the rest. Got very busy work-wise, and it’s summer, the time of year where I don’t usually do a lot of experimental cooking. (I prefer to eat a lot of fresh fruit/vegetables while they’re in season, and grill meats). That said, I’ve made a few things. Just last week I made two of the 8-9 BBQ sauces, and they were both incredible easy and delicious. Not at all fancy or difficult, just really good high end sauces. I’ve also made the Mushroom Ketchup and used the technique to make just about any cheese into melty Velveeta-like consistency. Great for hamburgers, mac & cheese, and the like. Probably a few more things as well, plus I’ve used them as reference for various cooking techniques. I’ll be going through them with more detail once the fall comes, I’m sure. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [July 19, 2011, 9:37pm UTC](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137/11 "2011-07-19T21:37:50Z")
Oh, I also scored some Meat Glue. Haven’t used it yet, but if anyone needs a ribeye glued to a chicken breast, I’m your girl. ---
**Author:** ![gaffa](https://avatars.discourse-cdn.com/v4/letter/g/e68b1a/32.png) [@gaffa](https://boards.straightdope.com/u/gaffa)\ **Post date:** [July 19, 2011, 9:41pm UTC](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137/12 "2011-07-19T21:41:13Z")
> [@Athena](#): > > I’ve also made the Mushroom Ketchup and used the technique to make just about any cheese into melty Velveeta-like consistency. Great for hamburgers, mac & cheese, and the like. Not heard of that one. Is it a simple secret, or does it involve a huge pile of expensive equipment? > [@](#): > > Probably a few more things as well, plus I’ve used them as reference for various cooking techniques. I’ll be going through them with more detail once the fall comes, I’m sure. I was reminded of this when I saw a TED talk delivered by Nathan about it. ---
**Author:** ![gaffa](https://avatars.discourse-cdn.com/v4/letter/g/e68b1a/32.png) [@gaffa](https://boards.straightdope.com/u/gaffa)\ **Post date:** [July 19, 2011, 9:42pm UTC](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137/13 "2011-07-19T21:42:14Z")
> [@Athena](#): > > Oh, I also scored some Meat Glue. Haven’t used it yet, but if anyone needs a ribeye glued to a chicken breast, I’m your girl. Now that could come in VERY handy for filet minion, getting the bacon to stay put. ---
**Author:** ![ENugent](https://avatars.discourse-cdn.com/v4/letter/e/4af34b/32.png) [@ENugent](https://boards.straightdope.com/u/ENugent)\ **Post date:** [July 19, 2011, 9:52pm UTC](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137/14 "2011-07-19T21:52:57Z")
I work at Myhrvold’s company, and got an employee price. It should be delivered this week. I am very excited! ---
**Author:** ![gaffa](https://avatars.discourse-cdn.com/v4/letter/g/e68b1a/32.png) [@gaffa](https://boards.straightdope.com/u/gaffa)\ **Post date:** [July 19, 2011, 10:19pm UTC](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137/15 "2011-07-19T22:19:49Z")
> [@ENugent](#): > > I work at Myhrvold’s company, and got an employee price. It should be delivered this week. I am very excited! A huge discount? ---
**Author:** ![ENugent](https://avatars.discourse-cdn.com/v4/letter/e/4af34b/32.png) [@ENugent](https://boards.straightdope.com/u/ENugent)\ **Post date:** [July 19, 2011, 10:44pm UTC](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137/16 "2011-07-19T22:44:00Z")
> [@gaffa](#): > > A huge discount? Not sure whether I’m supposed to tell you the amount. I didn’t personally pay anything, anyway, since my husband ordered it for me for Christmas. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [July 20, 2011, 1:23am UTC](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137/17 "2011-07-20T01:23:07Z")
> [@gaffa](#): > > Not heard of that one. Is it a simple secret, or does it involve a huge pile of expensive equipment? Nope, but you do need a couple ingredients (carrageenan and sodium citrate) that you’ll probably have to order. Other than that, it’s next to no work. Just grate cheese, heat with some liquid and the above ingredients and stir. If you’re interested, let me know, I’ll post the recipe. > [@gaffa](#): > > Now that could come in VERY handy for filet minion, getting the bacon to stay put. Yup! I’m also thinking chicken cordon bleu with absolutely no cheese leaking out. ---
**Author:** ![Dewey\_Finn](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dewey_finn/32/4222_2.png) [@Dewey\_Finn](https://boards.straightdope.com/u/Dewey_Finn)\ **Post date:** [July 20, 2011, 1:27am UTC](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137/18 "2011-07-20T01:27:14Z")
> [@ENugent](#): > > I work at Myhrvold’s company, and got an employee price. It should be delivered this week. I am very excited! If you work for his company, perhaps you can tell me the status of the [project](http://www.wired.com/epicenter/2010/02/death-star-laser-zaps-mosqitoes-dead/) [he](http://bits.blogs.nytimes.com/2010/02/12/using-lasers-to-zap-mosquitoes/) [demonstrated](http://www.ted.com/talks/nathan_myhrvold_could_this_laser_zap_malaria.html/) last year to kill mosquitoes using a small laser. Has there been any further progress on this? ---
**Author:** ![ENugent](https://avatars.discourse-cdn.com/v4/letter/e/4af34b/32.png) [@ENugent](https://boards.straightdope.com/u/ENugent)\ **Post date:** [July 20, 2011, 1:41am UTC](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137/19 "2011-07-20T01:41:16Z")
[Here’s](http://intellectualventureslab.com/?p=2498) the latest blog post from the IV lab on that project. I don’t know much about what the lab is doing with it right now. ---
**Author:** ![Dewey\_Finn](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dewey_finn/32/4222_2.png) [@Dewey\_Finn](https://boards.straightdope.com/u/Dewey_Finn)\ **Post date:** [July 20, 2011, 1:53am UTC](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137/20 "2011-07-20T01:53:07Z")
Cool. I know their interest is in reducing the incidence of malaria, but it’s something that would appeal to Americans to reduce a backyard annoyance. [Next page](https://boards.straightdope.com/t/anyone-else-excited-about-modernist-cuisine-book/572137.md?page=2)