Modernist Cooking Made Easy: Getting Started: An Introduction to the Techniques, Ingredients and Recipes of Molecular Gastronomy Paperback – November 23, 2012

I've been interested in applying new and interesting techniques to my cooking for some time. Although I have a copy of "Modernist Cuisine at Home" and highly recommend it, I was excited to see that Jason has done this book. I have been a devotee of his for the really phenomenal work that he as done in the application of sous vide techniques. This book definitely does not disappoint. It is really a clear, concise instruction manual that allows you to explore some pretty neat techniques without having to invest in a lot of expensive equipment and ingredients. What I particularly like about this volume is that the recipes are more or less templates that can be easily used to develop your own dishes.He gives a really nice overview of modernist cooking that defines it, provides a high level view of the basic principles, and discusses the equipment that you really need and that you probably really want, but can do without.He has well-written sections about a number of newer cooking techniques divided into emulsification, gelling, foams, low temperature cooking, spherification and thickening. Each is defined and there is an explanation of how the process works, the type of equipment and ingredients used in each, and then some representative recipes that show you how you might apply the technique.There is a very useful section of the book that discusses a number of newer ingredients and how they work and how you might use them. Its a very helpful part of the book that you can refer to quickly when you are cooking and forget the proper ration of an ingredient.There is also a helpful section that gives sources for ingredients (which used to be pretty hard to find in quantities for the home cook, but now are readily available from the sources that he lists).I highly recommend that you get a copy if you are interested in expanding your cooking technique repertoire. I know that I refer to mine frequently.

I am happy there are people out there writing books like this so I can experiment in my kitchen without having to invest in the Modernist Cuisine books. Jason has done a good Job creating a thorough reference and giving enough detail that someone can try a lot of new techniques. No beautiful pictures, but for the cost savings, I can live without them.I have the kindle edition so there are some minor formatting hijinks but overall I think it is fine.I use this book as a reference and to provide guidelines as I try to create my own recipes. Much of what he writes and most of the recipes can be used as a template for creating your own versions and dishes. Its very useful for this purpose.I think it would be too boring to read straight through, but I bought it as a reference so I never planned to read it cover to cover anyway.This book is a Good Value for the money for a cook interested in trying modernist techniques.-JP

I am a cookbook author, and it has been a few years (ahem) since I went to culinary school. I was searching for a book with the basics of modernist cooking. I found the other books (especially the famous ones, which I dutifully bought) to be overwhelming. But this one is just right, and, very importantly, easy to work with IN the kitchen. It has a good amount of recipes that clearly explain why a dish is using the required ingredients for the desired effect. The glossary in the back is invaluable. I am thankful that they used black and white photos to keep the costs down, and there is a full gallery of color images from the book at modernistcookingmadeeasy.com. If you are a culinary teacher working in the modernist style, I couldn't think of a better textbook. I admit that I haven't cooked from it yet (and that I hate amazon cookbook reviews that neglect to do so), but I learned so much just flipping through the book, I couldn't keep quiet.

Very well planned informative book.Unfortunately the proprietary names of additives are unknown in Australia, it would have helped to add the name of the base product. Therefore a lot of the recipes are useless to anyone outside of the US.

This is a great book for sous vide beginners (and advanced users will likely find some inspiration), it covers everything you need to know in great detail. Writing style is easy to read and information is not presented in an overly technical manner. Also lots of good recipes. The appendices have comprehensive info on temperature and times, plus useful ingredient info. Perhaps the only criticism is that it could go into more depth on technical stuff - but to be fair this is not the aim of the book (you can find that info elsewhere).

We eat with our eyes first! Before we ever even put that initial, delectable bite in our mouths we take our meal in visually. The more beautiful the food, the more apt we are to enjoy it as a fully satisfying dinning experience. Why then would anyone produce any recipe without an accompanying image? Not only are there very few photographs in this book, those that are present are in grayscale. In addition, they appear slightly out of focus due to the irritatingly cheap paper used to print. There are a few decent explanations of process throughout the book but most are rather brief and general. And the recipes themselves are rather uninspiring, particularly in that the author relies far too heavily on the use of Xanthan Gum (Using Xanthan to thicken a curry sauce isn't inspired "modernist cooking." It's simply lazy.) The whole thing comes off as a text book one might be made to buy for their "Intro to Cooking Theories" class at a second rate college. In short, I'm disappointed.

I'm enjoying learning from this book. It is clear and well written.However, there are zero, zip, NONE, color pictures!This is, in effect, a book involving food presentation. To have it all in black and white is a very poorly thought out decision.