Modernist Cuisine - $625 cookbook
Has anyone else ordered their copy of Modernist Cuisine? With its name, you might think the only thing primal about it is the fact it weighs 43 pounds. But I think this book might get chefs cooking just a little more primally (or at least, with more high-fat cuts of meat).
Here's one interesting excerpt from an interview
There are lots of other goodies, like a beef-suet mayonnaise for 'the perfect burger' recipe (a recipe which takes 30 hours). Their Christmas feast is pretty much primal aside from the crust of the pumpkin pie. And looking at the table of contents, there's some delicious primal-sounding dishes on there:
[Did you discover] Anything controversial?
We spent a bunch of time talking about what food is really good for you, what food isn't really good for you using the latest scientific and statistical analysis. And that's going to be quite surprising for folks, because a lot of the things that are popularly assumed to be bad for you, like saturated fats, there is essentially little or no evidence that it is bad for you in the way people say. We might get a little bit of controversy in the book because we're basically standing up for bacon. When people call a dish a heart attack on a plate or a cardiologist's worst nightmare, most of the reasons they are saying that don't have any kind of truth to them. And that can be surprising to folks.
- Beef Rib Steak
- Autumn Harvest Pork Roast
- Braised Short Ribs
- Osso Buco Milanese (veal shanks braise in vegetable broth)
- Poularde en vessie (chicken cooked in a pig's bladder)
- Skate in Black Butter
- Oyster Stew
- Crispy Cauliflower
But the best one, I think, is the seemingly pasta-free pasta dish spaghetti alle vongole.
There's even a recipe for edible rocks (made from prunes, Armagnac, sugars and baking soda):
We served one of my favorite dishes, which is a riff on the classic Italian dish, spaghetti alle vongole – spaghetti with clam sauce. Instead of using spaghetti pasta, however, we cut thin strips of geoduck clam for our “pasta.” When properly cut and then gently heated, it has an amazing sweet clam taste and looks and feels enough like a noodle that the dish comes off.
While I'm fairly sure Grok didn't cook his meat sous vide (vacuum sealed and in a temperature-controlled water bath) or use liquid nitrogen, centrifuges or vacuum chambers, I'm really excited about this book. I can't wait to see if I can primalise the recipes, or adapt them to make some amazing primal dishes. And I just wanted to share my excitement. I'm such a fanboy.
Last edited by Doddibot; 04-08-2011 at 07:03 PM.
Reason: annoying asterisks
"Thanks to the combination of meat, calcium-rich leaf foods, and a vigorous life, the early hunter-gatherers were robust, with strong skeletons, jaws, and teeth." - Harold McGee, On Food And Cooking: The Science and Lore of the Kitchen