Daniel Rogov wrote:As for me, I promise to purchase the books and to prepare at least one recipe from them on the day that Syria, Palestine, Iran and Iraq and each of the other members of the Arab League sign a peace treaty with Israel. Or, if it should occur first, on the day that Hell freezes over. ... Best (and yes, Smiling)
Bob Ross wrote:...please accompany me back in time to 1903, when we read togther, sitting perhaps on the banks of the Seine or perhaps corresponding by telegraph when we exchange news of a revolutionary new cookbook, "Le Guide Culinaire", said by the breathless French press to be written by the "roi des cuisiniers et cuisinier des rois."
Would you have waited until that cold day in Hell to dip into it? Prepare at least one recipe from it? Discuss it in your brilliant Edwardian column devoted to the culinary arts?
Daniel Rogov wrote:
I would not have waited a moment. Although Escoffier's recipes were complex and time consuming they strove to bring food to its most natural flavors and elements and that was apparent even then. My major objection to "molecular" or "modernist" cusine is that it attempts is to take food as far from its natural elements as is humanly possible. In a sense, if I want an olive contained in a condom, I will put an olive in a condom and if I want sea water foam I will eat oysters on the half shell.
Karen/NoCA wrote:Is it available for Nook?
Salil wrote:I'm halfway through the books.
These are absolutely compelling. I am not a fan of modernist cuisine and techniques in general, and some things in here are just over the top for me. I certainly have no intentions of running pureed carrots through a centrifuge for instance or trying out cryogenic cooling methods, and some of the equipment and recipes here are for those with a lot more time, kitchen space and funds to devote to cooking than I have.
But other parts - like a 100+ page section in book 2 on traditional cooking methods like grilling, stir fry and sauteing are amazing to read, and some of the dishes he writes about are certainly quite inspiring and have me thinking about modifying them for my (comparatively spartan) kitchen tools.
And for those who think that Myhrvold is basically getting into ridiculous things like deconstructed soups and foams - worth at least scanning book 2 of this, and reading his sections on charcoal grilling (which I've been trying to follow since) or broiling. Now I want to try making pizza under the broiler soon...
Salil wrote:These are absolutely compelling. I am not a fan of modernist cuisine and techniques in general, and some things in here are just over the top for me. I certainly have no intentions of running pureed carrots through a centrifuge for instance
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