Modernist Cooking Made Easy Getting Started

Modernist Cooking Made Easy  Getting Started Author Jason Logsdon
ISBN-10 1481063316
Year 2012
Pages 242
Language en
Publisher Createspace Independent Pub
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Are you interested in molecular gastronomy and modernist cooking but can't find any accessible information for getting started? Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking? If you nodded your head "Yes" then this book was written for you! Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, there has been very little accessible information about the techniques and ingredients used. This book aims to change that by presenting all the information you need to get to get started with modernist cooking and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 example recipes, that can be applied immediately in your kitchen. Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques. What You Get in This Book: An in-depth look at many of the most popular modernist ingredients such as xanthan gum, sodium alginate, carrageenan, and agar agar. A detailed exploration of modernist techniques like spherification, gelling, foaming, thickening, and sous vide. More than 80 recipes for gels, foams, sauces, caviars, airs, syrups, gel noodles and marshmallows. Directions for how to use modernist techniques and ingredients to make your everyday cooking more convenient. More than 400 sous vide time and temperature combinations across 175 cuts of meat, types of fish and vegetables. If you want to get started with modernist cooking then this is the book for you!

Amazing Food Made Easy Sous Vide

Amazing Food Made Easy   Sous Vide Author Jason Logsdon
ISBN-10 0991050193
Year 2016-04-08
Pages 284
Language en
Publisher
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Do you want to get the most out of your sous vide machine? Are you looking to consistently prepare great food with a minimal amount of effort? If you nodded your head "Yes" then this book was written for you! Sous vide has two huge advantages for both the novice and experienced cook. Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis. And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule. Amazing Food Made Easy: Sous Vide is the best selling full-color version of Modernist Cooking Made Easy: Sous Vide and is the authoritative guide to low temperature precision cooking and it will help make sous vide a part of your everyday cooking arsenal. Sous vide is a simple an extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food. There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and much more. What You Get In This Book - The bulk of this book is the more than 85 recipes it contains. Designed so you can skim the recipes, looking for something that inspires you, or turn to a specific recipe to learn all about how to cook the cut of meat it features. - A detailed look at the entire sous vide process, including pre-sous vide preparation, sous vide sealing, temperature control, determining time and temperatures, and finishing sous vided foods. - More than 85 recipes providing a wide variety of dishes across many cuts of meat and types of vegetables. They include: - Beef, Lamb, and Other Red Meat - Pork - Sausage and Ground Meats - Chicken, Turkey, Duck, and Poultry - Eggs - Fish and Shellfish - Fruits and Vegetables - Infusions of Alcohol, Oil, and Vinegar - Sweet and Sours such as yogurt, creme brulee, and dulce de leche - An introduction to the equipment you will need for cooking sous vide. From a simple no-cost method that will allow you to give sous vide cooking a try, to a low-cost setup that will meet all of your sous vide cooking needs. - A comprehensive sous vide time and temperature chart, as well as cooking-by-thickness times. - More than 35 "Modernist Notes" with suggestions for using modernist ingredients and techniques to turn everyday meals into upscale and elegant dishes. If you want to use sous vide to prepare amazing food simply and easily then this is the book for you!

Modernist Cooking Made Easy

Modernist Cooking Made Easy Author Jason Logsdon
ISBN-10 0991050177
Year 2014-11-08
Pages 270
Language en
Publisher
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Although sous vide cooking is not as "sexy" as some of the other modernist techniques it has two huge advantages for both the novice and experienced cook. Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis. And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule.Sous vide is a simple and extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food. There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and more. After reading this book you will be able to consistently prepare great food with a minimal amount of effort.The bulk of this book is the more than 85 recipes it contains. You can skim the recipes looking for something that inspires you, or turn to a specific recipe to learn all about how to cook the cut of meat it features.

Modernist Cooking Made Easy

Modernist Cooking Made Easy Author Jason Logsdon
ISBN-10 099105010X
Year 2013-11-01
Pages 134
Language en
Publisher
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Are you looking for an easy way to amaze your friends? Do you have a whipping siphon but are afraid you are not getting the most out of it? If you nodded your head "Yes" then this book was written for you! "Modernist Cooking Made Easy: The Whipping Siphon" focuses on presenting the 3 main uses of the whipping siphon: Foaming, Infusing, and Carbonating. It delivers the information you need to understand how the techniques work and provides you with over 50 recipes to illustrate these techniques while allowing you to create great dishes using them. Plus, these techniques can produce an amazing array of dishes that anyone can easily use to experience the joys of modernist cooking as well as to blow their diners away! Whether you have an iSi Whipping Siphon, a culinary whipper, a Whip-It, or any other cream whipper or whipped cream dispenser this book will help you get the most out of it. From thick, rich foams to thin, flavorful froths and from fizzy grapes to highly-nuanced alcohol infusions, a whipping siphon can create food that plays with all of the senses. It is an awesome way to easily wow your family and friends! What You Get in This Book: - An in-depth look at the three main uses of the whipping siphon: foaming, infusing and carbonating. - An overview of how the whipping siphon works and a detailed look at what ingredients work best with it. - A troubleshooting guide to help you overcome any issues that arise. - More than 50 recipes providing a wide variety of delightful taste sensations. They include: Foams, mousses, soups and dips Infused alcohols, oils and vinegars Carbonated beverages and fruits - A comprehensive primer on foaming including different types of foams, foaming ingredients and uses of foams. - Detailed summary charts with the different applications for various ingredients and what ratios they should be used in. If you want to master the whipping siphon, delight your taste buds, and amaze your friends, then this is the book for you!

Modernist Cooking Made Easy

Modernist Cooking Made Easy Author Jason Logsdon
ISBN-10 0991050185
Year 2015-11-20
Pages 304
Language en
Publisher
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From tea and coffee to flavored vinegars and oils, infusions are a part of our daily lives. Now they are more prevalent as talented chefs and bartenders create custom infusions for use in food and cocktails. Explore creating infusions by the traditional process, as well as the modernist methods of using a whipping siphon, sous vide and fat washing.

Modernist Cooking Made Easy

Modernist Cooking Made Easy Author Jason Logsdon
ISBN-10 0991050169
Year 2014-09-23
Pages 280
Language en
Publisher
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Are you tired of serving the same bland and uninteresting foods when you have parties? Do you want to delight and amaze your friends when they come over? If you nodded your head "Yes" then this book was written for you Modernist cooking is a great way to easily create exceptional dishes that will blow your friends away It's also a fun way to delight your senses with new flavors, textures, aromas, and compositions. "Modernist Cooking Made Easy: Party Foods" provides all the information you need to get started amazing your party guests with modernist cooking. It is all presented in an easy to understand format along with more than 100 recipes that can be applied immediately to your next party. This book is written for adventurous home cooks, whether or not you have experience with modernist cooking. It steps you through the basics, including overviews of the most popular modernist techniques, equipment, and ingredients. These techniques can produce an amazing array of dishes that anyone can easily use to experience the joys of modernist cooking as well as to delight their guests Inside you'll find an extensive compilation of recipes for awesome party foods that provide a wide variety of delightful taste sensations including modernist deviled eggs, flavorful foams, spherified soups, fancy flatbreads, creamy cheeses, pressure cooked soups, kicked-up chicken wings, tasty gels, infused cocktails and more Whether you like to have sit-down dinner parties, walk-around cocktail parties, outdoor barbecues, or anything in between, you'll find great recipes that you can use. From fancy flatbreads and foamed dips to spherified cocktails and sous vided meats, modernist cooking can create food that plays with all of the senses. It is an awesome way to easily wow your family and friends Using the recipes and techniques presented in this book you'll be using all the best applications of modernist cooking and impressing your friends with some "WOW" recipes on those special occasions. What You Get In This Book - An overview of modernist cooking techniques including carbonating, foaming, gelling, infusing, emulsifying, pressure cooking, thickening, sous viding, and spherification. - A look at the most popular modernist ingredients and how to use them, including agar, carrageenan, gelatin, lecithin, sodium alginate, sodium citrate, xanthan gum and many more. - A detailed look at the equipment you need to get started with modernist cooking at home, all of which costs less than $100. - More than 100 recipes providing a wide variety of dishes that will be the hit of your party, complete with large images in color on the Kindle and B&W in print. They include: - Crostini, pressure cooked soups, chicken wings and tenders - Chips and dips, flatbreads, infused alcohols and cocktails - Deviled eggs, cold soups, cheesy soups and dips - A wide variety of small plates using beef, pork, chicken, fish, and lobster - A comprehensive sous vide time and temperature chart, as well as cooking-by-thickness times. - Detailed summary charts with the different techniques for various ingredients and what ratios they should be used in. If you want to use modernist cooking to delight your taste buds and amaze your friends then this is the book for you

The Everything Guide to Cooking Sous Vide

The Everything Guide to Cooking Sous Vide Author Steve Cylka
ISBN-10 9781440588372
Year 2015-05-08
Pages 288
Language en
Publisher Simon and Schuster
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Try cooking under pressure! Crisp, vibrant vegetables. Meltingly tender meats. Soft poached eggs. Creating a perfectly cooked meal is easy when using the sous vide method. Sous vide means cooking "under vacuum," literally in a vacuum-sealed bag in a temperature-controlled water bath. When cooking foods under careful temperature control, you get incredible results--no overdrying, no burning, no undercooking, and no mess! Complete with 150 mouthwatering sous vide recipes including: Eggs Florentine Honey Garlic Chicken Wings Flank Steak, Apricot, and Brie Bites Pumpkin and Apple Soup Bacon and Egg Potato Salad Risotto with Parmesan and Cheese Sous Vide Chicken and Caesar Salad Thai Pork Chops with Green Curry Sauce Rum Raisin and Pecan Rice Pudding Egg Nog Featuring step-by-step instructions and information on the latest models, The Everything Guide to Cooking Sous Vide is an essential resource for home cooks everywhere who want to learn to prepare delicious food using the sous vide method. This no-fuss guide will have you cooking like a top chef in no time!

Sous Vide at Home

Sous Vide at Home Author Lisa Q. Fetterman
ISBN-10 9780399578076
Year 2016-11-01
Pages 288
Language en
Publisher Ten Speed Press
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Sous vide has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku--the first affordable sous vide machine--comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.

Under Pressure

Under Pressure Author Thomas Keller
ISBN-10 9781579657574
Year 2016-10-25
Pages 295
Language en
Publisher Artisan Books
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A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

Molecular Gastronomy at Home

Molecular Gastronomy at Home Author Jozef Youssef
ISBN-10 1770852018
Year 2013
Pages 240
Language en
Publisher Firefly Books Limited
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This book teaches the experienced home cook how to practice dozens of the most common methods used in molecular gastronomy.

Amazing Food Made Easy Exploring Sous Vide

Amazing Food Made Easy   Exploring Sous Vide Author Jason Logsdon
ISBN-10 1945185015
Year 2017-03-30
Pages 196
Language en
Publisher
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Sous vide isn't magic! Like most cooking methods, having the confidence to use it consistently comes from a little bit of knowledge combined with practice. Once you understand a surprisingly small amount of basic information, you will be able to trust yourself to regularly turn out amazing food with sous vide.

The Sous Vide Recipe Book

The Sous Vide Recipe Book Author Norma Miller
ISBN-10 9780716023395
Year 2015-04-02
Pages 160
Language en
Publisher Hachette UK
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Sous vide is a method of cooking food in vacuum-sealed pouches in a water bath at an accurately determined temperature. This enables the food to be cooked evenly, retaining the juices and aromas which are often lost by traditional cooking methods. Meat, in particular, becomes tender and succulent when cooked in a sous vide. Professional chefs such as Heston Blumenthal have favoured this form of cooking for some time and featured it on their TV shows.Now manufacturers are making water baths available at affordable prices for cooking at home so that all of us can benefit from this new method of cooking.

Modernist Bread

Modernist Bread Author Nathan Myhrvold
ISBN-10 0982761058
Year 2017-05-27
Pages 2500
Language en
Publisher
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Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals; the result is the most in-depth look at bread to date. Stunning photography brings the complete story of bread to life across five volumes--uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all of the recipes into the kitchen in one compact collection. Spanning over 2,300 pages, Modernist Bread will become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker--whether you are a strict traditionalist, avid modernist, home baker, restaurant chef, or an artisanal baker--to embrace the possibilities of invention and follow your inspiration to make breads in your own way.

Sous Vide for the Home Cook

Sous Vide for the Home Cook Author Douglas E. Baldwin
ISBN-10 0984493603
Year 2010-04-12
Pages 271
Language en
Publisher
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A primer on the sous vide cooking technique, including time and temperature tables and over 200 tested and delicious recipes for cooking eggs, meat, fish, poultry, game, vegetables, fruits, and desserts.

The New Wildcrafted Cuisine

The New Wildcrafted Cuisine Author Pascal Baudar
ISBN-10 9781603586061
Year 2016-03-24
Pages 432
Language en
Publisher Chelsea Green Publishing
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With detailed recipes for ferments, infusions, spices, and other preparations Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.