HOME > Chowhound > San Francisco Bay Area >

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

goodeatsgal Apr 29, 2011 11:29 AM

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.

  1. Click to Upload a photo (10 MB limit)
  1. w
    wally RE: goodeatsgal Apr 29, 2011 12:13 PM

    Try Omnivore on Cesar Chavez.

    1 Reply
    1. re: wally
      ...tm... RE: wally Apr 30, 2011 12:32 AM

      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. Robert Lauriston RE: goodeatsgal Apr 29, 2011 12:14 PM

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

      Le Sanctuaire
      315 Sutter St, San Francisco, CA 94108

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

      1. p
        Pandora RE: goodeatsgal Apr 29, 2011 07:18 PM

        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
          goodeatsgal RE: Pandora May 1, 2011 10:37 PM

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

          1. re: goodeatsgal
            Pandora RE: goodeatsgal May 2, 2011 08:32 AM

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


        2. t
          Tumkers RE: goodeatsgal Apr 29, 2011 09:37 PM

          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).

          1. c
            culinarylogic RE: goodeatsgal Apr 30, 2011 09:08 AM

            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. g
              GregSJ RE: goodeatsgal May 1, 2011 03:07 AM

              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
                twyst RE: GregSJ May 1, 2011 10:44 PM

                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.

              Show Hidden Posts