Why we are not purchasing Modernist Cuisine.

March 14, 2011

I have received several RINCs for the new book Modernist cuisine: the art and science of cooking by Nathan Myhrvold with Chris Young and Maxime Bilet. I have rejected these RINCs based on our selection criteria. It is a five-volume set which would make it difficult to circulate.  My impression had been that it was  very technical requiring equipment that home cooks do not own.  I saw my first review today.  It is in the New York Times book review.
 

Reviewer Michael Ruhlman says:

  “Much of the cooking requires ingredients most people haven’t heard of and equipment few can even afford. A rotary evaporator costs thousands of dollars. A not atypical recipe step reads “Cavitate in an ultrasonic cleaning bath for 30 minutes.”

This title is self-published.  Baker & Taylor only lists a British edition.  Ingram has no stock, but it is available on Amazon.

This title has been getting a lot of press, but the audience is the professional chef.

Posted by Becky

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