"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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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.
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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/ -
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.
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re: goodeatsgal
The sf main library although you should be able to request it for delivery to any branch library.
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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.
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