MODERNIST CUISINE IS FINALLY HERE!

I have never in my life been so excited to read a book!  If Mr. Booker from my 2nd, 3rd, AND 4th grade “special”  reading class could only see me now!   Last night was a version of Christmas morning and I channeled my inner 7-year-old self as I ripped through the many MANY layers and careful packaging that this beauty came in.   It sorta went something like this: 

Okay those kids are a little crazy… let’s just say I was excited.

Since I started following Ferran Adria and Heston Blumenthal, I began to learn about a book that was being created solely in the realm of modernist food.  To learn what Modernist food is, you have to know where food, since quite literally, the beginning of time, came from. Molecular Gastronomy is defined as : A style of cooking in which scientific methods and equipments are used. This type of cooking examines, and makes use of, the physical and chemical reactions that occur during cooking. The term was coined in part by French chemist Hervé This…Examples of molecular gastronomy include cooking sous vide, flash-freezing with liquid nitrogen, and making foams and froths with lecithin and a whipped-cream canister (source).

Hearing of this book instantly intrigued me!  However the price deflated my bubble rather quickly, almost $800 for the series!  Within days the first printing was sold out, probably a blessing in disguise at the time, as I was just starting school and developing my passion for the MG field. 6 months later it is finally here!!  I’ve got about 3000 pages to get through, and I have never been so excited to learn about something in my whole life! There will be A LOT of blogging along the way.  To get my feet wet, I’ve laid out a few things I plan to try this weekend:

On deck:

  • Tomato Caviar (spherification technique)  using agar agar.
  • Bacon Powder!  using Tapioca Maltodextrine
  • Loaded baked potato gnocchi, made with ricotta, bacon powder, sour cream, flour, potato and chive.  Thinking I might try to pair it with a peppery white wine cheddar sauce.  (No MG here- just the use of the Bacon Powder!)
  • Jellied celery root and parsnip puree cubes, could be weird, or delightfully tasty.
Hopefully I don’t run into too many problems trying to find these products, but just in case I have a bountiful amazon.com cart filling up.  MG tests are sure to break the bank!
I’M SO EXCITED TO TURN CHATEAUX JOY STREET’s KITCHEN INTO A MAD SCIENTIST LAB! MUAHAH
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4 responses

  1. I can’t tell you how envious I am that you have this series. I would never be able to afford it, but love what I’ve seen so far about it. I got to hear the authors speak of their experiences creating the book at last year’s IFBC in Seattle. I hope you’ll share more about some of the tidbits you read about on your blog. ;)

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