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After a long vacation for the Hungry Southerner I felt the time was right to dip a toe back into writing and challenge myself to cook my way through an entire cookbook.  The Little Southerner often reminds me of the growing collection of cookbooks that continue to flow into our house and I figured it was time to put them to good use.  I often spend my evenings at home reading through several of my favorites Thomas Keller’s  The French Laundry & Ad Hoc, Heston Blumenthal’s Fat Duck, Grant Achatz’s Alinea and My New Orleans by John Besh. The collection I’ve had the greatest fascination with has been the epic 5 book tome The Modernest Cuisine by Nathan Myhrvold.  Unfortunately The Modernist Cuisine collection, on a good day, weighs in at a whopping $450.00 so it has been financially out of reach. Until now….

Realizing the general population had a desire to get into the Modernist Cuisine material without the need for combi ovens and centrifuges, Myhrvold and his team recently introduced The Modernist Cuisine at Home. It’s an epic book containing over 456 pages of technique, commentary and recipes utilizing modern approaches to common dishes.  It takes a sort of  procedural scientific approach to breaking down recipes and the techniques used to produce dishes in a whole new way.  It makes home cooks, like myself, reconsider all those gadgets  laying around and calls them all into action.  It also helps to change your whole perspective on how to approach the household kitchen.

Modernist Cuisine at Home is the perfect companion book to Alinea, Fat Duck and Eleven Madison Park.  It elegantly breaks down most, if not all, of the concepts used in those other books giving the reader a much clearer picture of the individual techniques required to work through procedures such as gellation, emulsions and sous vide cooking.  It also presents the material in a beautiful way; this book has the largest pages, beautiful images and layout of any book I own.  It is truly a great book to behold. Which brings me to the price.

Modernist Cuisine at Home is not a cheap book.  It is easily a $100.00 investment, which means for the price, you could own all 3 of  Fat Duck, Alinea and Eleven Madison Park. It’s not cheap by any stretch of the imagination but you get a lot for  your money.  The authors graciously include a separate manual just of the recipes and techniques, which is really great considering no one wants to spill spaghetti sauce on their $100.00 investment.  It’s also the heaviest cookbook I own, weighing in at 11 pounds if you include the secondary recipe book and special boxing sleeve. At about $9.00 a pound or about $4.30 a chapter (23 chapters in total) you get what you pay for.  It’s truly my favorite cookbook this year, and I can’t recommend it more to anyone who is looking to challenge themselves to expand the way they approach food.

All this said I figured it was time to kick start the Hungry Southerner with a new challenge going into 2013.  I’ve never cooked my way through an entire cookbook and I feel The Modernist Cuisine at Home is the book I’d like to attempt.  I won’t be cooking through the book sequentially, and each chapter often has several derivatives on the same concept so I probably won’t recreate 20 different versions of their BBQ sauces but I do plan to tackle each and every chapter’s concepts and initial recipes.  I’ve decided this isn’t a race to see how quick I can survive the entire book but rather an experience in mastering the material presented.  I’ll also be looking to see how these newer ideas can enhance the Southern cooking concepts that have been used for generations. Buckle up it’s going to be a fun ride.  Stay Hungry Y’all!

– The Hungry Southerner