If you LOVE cooking you HAVE to get this...

[Frank Cueto]

Guys, this series of books, modernist cuisine, its amazing. Anyone here into cooking? I highly recommend you check it out!

Yes, its almost $500 bones, and I believe it should be worth sooo much more, kinda like the RED CAMERA ;-)

here are a couple of links

http://www.amazon.com/Modernist-Cui...1007/ref=sr_1_1?ie=UTF8&qid=1311202760&sr=8-1

www.modernistcuisine.com

The photography is amazing as well!:w00t::w00t::w00t::w00t::w00t:

 

[Tim Hole]

Looks impressive. Shame there isn't a digital version, that would look amazing on the ipad - They could make it into an app, if they are worried about piracy.

 

[Frank Cueto]

Somehow I dont believe the Ipads resolution would be enough for the quality of these pictures. But, Ipad 2K would be a different thing!

 

[Stacey Spears]

Nathan did an hour long presentation at Microsoft a couple of months back, which was a blast. He talked about a digital version. He does not feel the current gen products, like iPad2, are high enough resolution. He used wide gamut ink for the images in the book(s). He also used a special type of font as well as high end paper. He really cares about quality. I believe he owns a phantom camera as he demonstrated some high speed footage of his research while working on the books. The books weigh 40lb. 4lb of that is ink. Most of the images are a cut away view. He actually cut an entire set of gear in half and all photographs are real. Photos with liquid used Pyrex to keep the liquid in. For one shot, the BBQ grill, he used HDR to capture all of the details. The initial printing was 6,000 books and they sold out quickly. The second pressing is 25,000 books and should be back in stock by mid-August.

He has a pretty intense hamburger recipe. He grinds the meat and packs so the grain runs together. This is to make it cleaner when you bight into it. Nice and even vs. pulling out a big chunk. He cuts into paties and cooks in a sous-vide. He then drops them into liquid nitrogen for 30-seconds to produce a crispy exterior and then puts them into a deep fryer to warm back up.

It’s an awesome series of books of you like to cook.

 

[Paul Lee]

This is incredible- there was a nice article in WIRED recently and I think on NPR and I fell in love. Yes, like RED in that the initial investment seems insane (we love you Jim) and the outcome can benefit us all. Sous vide cooking sounds like the holy grain. Heck, I'm learning charcoal after 10 years of propane! Now, I just need some liquid nitrogen...

 

[Jeff Kilgroe]

How much does the book set focus on sous vida? I've heard and read several comments that they focus too much on it.

 

[Frank Cueto]

Forget sous vide, combi ovens it's where its at!

 

[Richard Foster]

This is a totally different approach, but I think you may like it. I also love cooking and totally appreciate the awesomeness of these books and these incredible approaches to new flavors and textures, but, there are times when you want to make a great meal but don't want to invest a ton of time doing it. This book was written in the 30s and got me started on making up my own recipes:–)

Edourde de Pomiane - FRENCH COOKING IN TEN MINUTES

http://www.amazon.com/French-Cookin...480X/ref=sr_1_1?ie=UTF8&qid=1311274655&sr=8-1

 

[Frank Cueto]

Richard, just ordered it, thanks for the hint.
I got the Alinea book recently, and even though it is beautiful to look at I haven't mustered yet the time to try a recipe.

Any more recommendations out there?

 

[Stacey Spears]

A popular magazine here in the states is Cooks Illustrated. Each year they release a hard bound addition of the issues. They also have a TV show called Americas Test Kitchen.

http://www.cooksillustrated.com/

http://www.americastestkitchen.com/

 

[Jim Hoffman]

I have this series and the photography alone makes me smile.

 

[Paul Lee]

So... I bought a sous vide cooker on Amazon because of this thread, but then I had major remorse (another toy). I didn't tell my wife and thought I might return it. Then I watched Antony Bordain's new episode on El Bulli and I'm thinking I'm inspired. For what, I'm not sure. But inspired I am. Hmm... Have a feeling I might spend some time in the lab. Hope it's edible.

 

[Ketch Rossi]

Love it!!


I was going to keep quite, but this has inspire me to come out and say that I have been working on my own "Cooking Book" shot on EPIC of course...

Digital version also offered in various resolutions...

Shot in various locations all over Italy, in restaurants, as well as in people's homes.

But I admit that the best bang will be on the actual Blue Rays versions of this cooking extravaganza, but for those that still like to read and see pretty pictures, there will be the books, HUGE BOOKS that is...