Book review: Modernist Cuisine

Stack of five volumes of Modernist Cuisine cookbook

Is it the most important cookbook in modern history?

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Char siu pork belly
Spring onion pancakes
Polish sourdough bread
Panzerotti
Apple-and-fig cake
Spicy pulled pork rolls with coleslaw and barbecue sauce
Imperial tofu soup (Pingqiao tofu)
Pigeon pea curry (toor dal)
Three milks cakes (torta de tres leches)
Chicken congee (arroz caldo)

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
Sindhi biryani
Orange marmalade
Barbecued lamb (mechoui) with minted yoghurt

Hot Tips

How to judge the heat of a chilli

Generally the smaller the chilli the hotter the heat. By removing seeds and flesh this you will decrease the heat of the chilli. Wash your hands thoroughly after coming in contact with chilli, as the capsicin (the oil within the chilli) burns when it comes in contact with your eyes or sensitive skin.

Glossary

Cooking Sake

A brewed cooking wine, sake is loved for its flavour in marinades and sauces and is cheaper than sake bought in a bottle store.

Book review: Modernist Cuisine

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How to judge the heat of a chilli

Glossary

Cooking Sake

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