What are some of the modernist cooking that I can use?

Thomas Ptacek recommends these 3 books:

Ideas in Food: Great Recipes and Why They Work: Aki Kamozawa, H. Alexander Talbot: 9780307717405


Maximum Flavor: Recipes That Will Change the Way You Cook: Aki Kamozawa, Alexander H. Talbot: 9780770433215


Modernist Cuisine at Home: Nathan Myhrvold, Maxime Bilet: 8601400369258


Thomas Ptacek says,

Principal - Latacora

Read Modernist Cuisine At Home, Ideas In Food and Maximum Flavor. These books are full of applications of modernist cooking that are useful in home kitchens. Here's an easy example: you can turn any cheese --- any cheese --- into a cheese with the texture and melting properties of American cheese; you heat it, add a little liquid and a little sodium citrate, in a ratio you can find in the books or online. The cheese melts and the citrate instantly emulsifies it, so even a veiny blue or a mature cheddar melts smooth. Pour into a cool metal pan, slice and wrap.

You're not going to make a lot of "airs" and foams and freeze-dried powders and powdered oils, but there's a lot of nuts-and-bolts stuff to modernist cooking that you'll use a lot once you know them.

Want to see someone's reading list here? Send us an email to