Serious Eats: Talk
Reports from New Owners of Modernist Cuisine?
I unpacked my volumes of Nathan Myhrvold's "Modernist Cuisine" yesterday, and spent an hour or two figuring out a place to keep it. Now what? Are those of you who own it using any of the recipes? (The first one I plan to try is parmesan creme brulees.) Do you simply leaf through and marvel at the photos and the science? Has anyone actually looked through the whole thing yet? I love the separate recipe book; the spatter-proof cover guarantees that it will actually get used, on occasion.
What have new owners been doing with "the greatest cookbook since Escoffier"?