Book review: Modernist Cuisine

Stack of five volumes of Modernist Cuisine cookbook

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Spring lamb stew
Madeleines with lemon curd
Andhra curry leaf chicken
Fish head curry (gulai kepala ikan)
Roast capsicum sauce (salsa de pimiento)
Spiced pork skewers (pintxos morunos)
Linzer torte
Cauliflower and cavolo nero rice pie
Indian chicken korma
Lemon meringue tart with blueberry jelly

Hainanese chicken rice
Cypriot Easter bread (flaounes)
Orange and almond cake
Paella
Malaysian laksa (cheat's laksa)
Tiramisu
Preserved olives
Chicken curry
Olive pickling
Greek Easter biscuits (koulourakia paschalina)

Orange and almond cake
Pad thai
Beef bourguignon
Hainanese chicken rice
Paella
Veal osso buco with anchovy gremolata
Salt and pepper squid
Orange marmalade
Barbecued lamb (mechoui) with minted yoghurt
Sindhi biryani

Hot Tips

Dry ingredients

Herbs and spices are used frequently in Polish cooking. Key dry ingredients to keep on hand include paprika, caraway, cloves, poppy seeds and bay leaves.

Glossary

Ginger Flowers

A ginger plant producing light pink to deep red flowers, with a tangy almost lemony taste. Popular in Nonya cuisine.

Book review: Modernist Cuisine

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