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"Modernist Cuisine: The Art and Science of Cooking" in Bay Area?

I would like to have a hands-on look at this 6-volume cookbook. Has anyone seen a physical copy of it in any Bay Area stores? Thanks.

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  1. Try Omnivore on Cesar Chavez.

    1 Reply
    1. re: wally

      Omnivore had an event that sold out with Nathan Myhrvold and team. I missed out, as I couldn't make up my mind early enough whether I would fork over the $500 or not, but I regret the not now. I don't know if they have any more copies, but it is worth a call. It's my understanding that you can order for the reduced price at Amazon, but you aren't guaranteed a copy from the first printing, i.e. it might be a while.

    2. Le Sanctuaire might have it, they carry a lot of insanely expensive imported cookbooks.

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      Le Sanctuaire
      315 Sutter St, San Francisco, CA 94108

      Omnivore Books on Food
      3885a Cesar Chavez St, San Francisco, CA

      1. If you're not in a rush, the library is ordering two sets - I think I read that one would be a reference copy and the other would be circulating and that you could place a request for it.

        2 Replies
        1. re: Pandora

          I'm not in a rush. Which library are you referring to?

          1. re: goodeatsgal

            The sf main library although you should be able to request it for delivery to any branch library.

            http://blogs.sfweekly.com/foodie/2011...

        2. I have the promotional brochure and it seems pretty intense. You have to be fairly driven to make the perfect burger ( ie "vacuum compressed heirloom tomato and romaine lettuce infused sous vide with liguid hickory smoke, short rib patty ground to vertically align grain" to name just three of the 7 ingredients).
          http://modernistcuisine.com/

          1. I am down in the South Bay and you are welcomed to take a look at the it. Let me know if you are interested in viewing this incredible work.

            1. I am curious about their medium rare three days sous vide of a short rib where the meat is still pink and apparently fork tender. Any details on that?

              1 Reply
              1. re: GregSJ

                Thats just how sous-vide works, Ive been doing this for a couple of years now (think I got the recipe from one of keller's books). Sous vide is fantastic for tougher cuts of meat because you can cook them for so long while never actually raising the temperature above medium rare. The short rib comes out of the bag grey and disgusting looking on the outside, but a quick pat dry with a paper towel and a quick once over with a torch and you have a short rib with a fantastic crust and that is pink as can be on the inside.