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Can anyone recommend sources (preferably online) along the lines of cooking theory similar to this?
by kaybe 10y ago
Can anyone recommend sources (preferably online) along the lines of cooking theory similar to this?
- bradleyjg 10y agoI know you said preferably online but see if any library you have access to has a copy of the five volume set Modernist Cuisine. Incidentally the guy behind them has a fascinating, and tech relevant, biography.
- trentmb 10y agoGood lord that set is expensive- over $500! No e-book version either.
- azinman2 10y agoYou're forgetting one of the biggest patent trolls, too.
- radicality 10y agoIs that relevant? It doesn't make his other positive and fascinating achievements any less great.
- azinman2 10y agoI believe that a super negative act can easily mar someone's reputation, and I think most on HN would agree that Intellectual Ventures is a pox on our industry. Similarly, lots of people on HN have changed their perception of Theil after his gawker stints have come to light.
- kaybe 10y agoLooks like it could be possible with a bit of trouble, they'd have to get it from another library. Is it worth the hassle?
- radicality 10y agoYou can start with 'Modernist Cuisine at Home' which is much cheaper, that's what I have. Then, when ready, upgrade to the full book.
- kartD 10y agoIt might not be similar but "How To Cook Like Heston" is awesome. It's by Heston Blumenthal who specializes in using science to understand cooking. Give him a shot.
- splonk 10y agoNot online AFAIK, but "Taste What You're Missing" by Barb Stuckey is a pretty readable book. It's more about how the tasting works on the human side than the actual cooking part, but it goes into some detail about how different tastes work together, as well as why different people taste differently. It was helpful to me to sort of emphasize the high variation in tastes between people. Modernist Cuisine is probably the most well known reference for actual cooking theory, but it's crazy expensive, and some people have problems with supporting Myhrvold.
- chaostheory 10y ago> Modernist Cuisine is probably the most well known reference for actual cooking theory This was what I was expecting from this article, instead of a cooking philosophy, not that there's anything wrong with that. What I got served just didn't match the expectations.
- ingenieros 10y agoThere's an excellent MOOC taught by the likes of McGee, Adria and Dan Barber to name just a few. David Chang has a section on fermentation. https://www.edx.org/course/science-cooking-haute-cuisine-soft-harvardx-spu27x-0 https://www.edx.org/course/science-cooking-haute-cuisine-sof...