Are you interested in molecular gastronomy and modernist cooking but don't know where to start?
Are you looking for an easy to understand introduction to modernist techniques, ingredients, and recipes?
If you nodded your head "Yes"
Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, clear, concise information for getting started isn't readily available.
That's where Modernist Cooking Made Easy:This book provides all the information you need to get started with modernist cooking and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 recipes, that can be applied immediately in your kitchen.
Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques.
Using the recipes and techniques presented in this book you'll be using all the best applications of modernist cooking in your everyday meals and also impressing your friends with some "WOW" recipes on those special occasions.
We have made available full-color versions of all the images from the book. You can get a feel for what we discuss in the book from our Modernist Cooking Made Easy Photo Gallery.
People who:
- Want to expand their cooking knowledge to include modernist techniques and ingredients.
- Are looking for an easy to understand introduction to modernist cooking and molecular gastronomy.
- Want access to more than 80 tasty and easy to make modernist recipes.
Expert cooks who already know a lot about modernist techniques and ingredients. People with no experience or knowledge of traditional cooking methods. As well as anyone not willing to explore new cooking techniques.
If this book does not give you the information you need to get started with modernist cooking at home or you are unhappy with it for any reason, then you get your money back.
Somehow you manage to explain really complicated ideas in a way that I understand. I don't know how you do it!
Kathy
I can't wait to try out some of these cooking methods on my friends. They're going to be blown away when they have foam and spherified juices on their plates!
Nick
I love how easy some of the recipes are to work into my everyday cooking. I especially love the sauces, they are so easy and really tasty.
Tom
Jason Logsdon is a main contributor to amazingfoodmadeeasy.com and CookingSousVide.com. He is the author of 3 sous vide cook books and the developer of a molecular gastronomy and 2 sous vide iPhone apps. Jason is a home chef who is passionate about new cooking methods and making great tasting food in everyday kitchens. You can follow him on Twitter at @jasonlogsdon_sv.
