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Modernist cuisine book set

tony_103498

Hi thinking of buying the above books to help me learn more, and I was wondering if anyone on here has read all of the volumes and would recommend me to buy them. As it is a lot of money debating wether to or not as I might get the knowledge on the net. Thanks for replies in advance.

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Johan_Edstrom_5586

I'm pretty sure Chris and Grant has read them.

tshewman

Only you can really decide. Will they be helpful? Absolutely. Depending on the type of person you are (by that I mean reader) and your goals, no doubt you will get your money's worth. How you use them, will be completely up to you. I would however, respectfully submit to promise yourself (and whoever you cook for) to read the entire thing at least once. It will not only change how you cook, it will change how you "think" about food and how you watch other people cook (chefs and home cooks). You will then appreciate the beginning of how deep the cooking rabbit hole is.

Patrik_Racz_19800

get the modernist cuisine at home first so you will see how awesome it is and then buy the main one. my opinion is that it totally worth every penny and then some. its true that this is the only book you will ever need. however it is i think mostly for chefs or very enthusiastic amateur cooks, as it is not easy to cook from it, but the information you get from it is sooooo much awesomeness.

Johan_Edstrom_5586

Kidding aside and like Todd said, just the discussions on history of food, BBQ fire vs. Gas and so on - the insight is pretty hard to beat. (I'm a huge fan of debunking old wives tales and "just because" type arguments)

Seth_Ratner_91225

I agree with Patrik, if you are either a beginner cook or just new to modernist techniques.

If you've been using sous vide and pressure cookers for a few years, skip the at Home version and get the full set.

Isaac_Moreira_4911

I'm on the third book. One thing I can tell you is that IT IS AMAZING!!! It sais that it's not complete and there is various techniques that are not on the book just because there ir so much info (and more being developed) that it's impossible to put inside a book (or 6, hahaha). You will be able to have access to tons of info in just one place. But for a practical point of view, you just can't expect to make a lot of the recipes on the book without being a chef or having access to all sorts of equip that they have (I know, I'm not a chef and I don't have almost any of the equip they have). So, the best thing to do, If you're a beginner like me, start for the Modernist Cuisine At Home. I began reading the big series just for fun from my university library (I'm a Electrical Engineering student), but now I'm totally hooked (and now I'm thing in becoming a chef), and I know that I cannot begin to practice stuff if it's not from the MC at Home first.

tony_103498

Thanks for the replies, looks like I will buy the books looking forward to reading them.

jonathan.mota

Buy the 5 volume one... you will learn and understand the WHY of most important things in the art of cooking. Skip volume 1 and 5 at first; after reading volumes 2,3 and 4, read book 1. The recipes on book 5 are not very "to make at home friendly" (although not impossible). That's when you get Modernist Cuisine at Home. I have read MC twice already: I see food differently, I buy differently, I cook differently, I eat differently. If you really understand all the concepts on these books you can master (with practice) any kind of cooking and recipe you come cross.

Caution: these books can have some unwanted side effects... I drop out of a cooking class because I felt they where just teaching me recipes (that I could get on the Internet) and not techniques (what I was looking for). Side effects got worse in my case when I came across with ChefSteps.com... There is no culinary school near me that can beat this Webpage!

Cheers