5.0 out of 5 stars Excellent book of introduction to the several modern cooking techniques

A.J.C. · 15 May 2015

(function() { P.when('cr-A', 'ready').execute(function(A) { if(typeof A.toggleExpanderAriaLabel === 'function') { A.toggleExpanderAriaLabel('review_text_read_more', 'Read more of this review', 'Read less of this review'); } }); })(); .review-text-read-more-expander:focus-visible { outline: 2px solid #2162a1; outline-offset: 2px; border-radius: 5px; } Excellent book of introduction to the several modern cooking techniques. Good recipes as examples of these techniques. Too bad the photos are not of best quality and in color.

4.0 out of 5 stars The recipes are a great springboard and the breakdown of ingredients and weights and ...

P.A. · 17 August 2015

Just scratched the surface of this book and its been quite helpful. The recipes are a great springboard and the breakdown of ingredients and weights and measures has been invaluable.I was a little disappointed by the b & w photo's though as the only colour plates is the front cover.Nevertheless a worthwhile investment and it is exactly what it says an introduction to molecular gastronomy.

5.0 out of 5 stars On point

g.i. · 27 March 2020

Love it

3.0 out of 5 stars Mediocre

A. · 24 January 2013

As the title suggests the book provides a general introduction to the techniques, ingredients, and recipes of Molecular gastronomy. It does indeed give a short but decent overview of the area, and for that it deserves the 3 stars.Most of the information is available on the author's website.I ordered the book because I generally enjoy more reading print to reading online, especially cook-books. Not in this case, though. This book's layout is unappealing and all the photographs are in black and white and badly printed, probably due to the poor quality of paper.I didn't find it was worth its price.

5.0 out of 5 stars Five Stars

b. · 3 April 2017

no review

2.0 out of 5 stars Get started and don't be put off by the photographs.

o. · 1 June 2018

This book covers the rudiments of molecular cooking and, in fairness, its title is "Getting Started". Having said that it appears to be made with an amateur John Bull printing kit. The photographs are in black in white with a minimum contrast which makes them close to useless in conveying the required visual information to the user. The chemistry is well set out, but is the basic stuff. Very few hints or tips to limit the chances of failure. Altogether this book is useful, but is it worth the money, well...… This is all the more frustrating that Jason Logsdon is clearly a serious expert. Just google his other contributions. Come on Jason! let us see you shine.

5.0 out of 5 stars Five Stars

d.s. · 8 September 2014

Very good

4.0 out of 5 stars Just a shame the picture quality isn't great as I feel it is an important part of ...

W. · 10 May 2015

Just a shame the picture quality isn't great as I feel it is an important part of knowing how a dish comes together

Excelente

M.A.M. · 10 May 2017

(function() { P.when('cr-A', 'ready').execute(function(A) { if(typeof A.toggleExpanderAriaLabel === 'function') { A.toggleExpanderAriaLabel('review_text_read_more', 'Read more of this review', 'Read less of this review'); } }); })(); .review-text-read-more-expander:focus-visible { outline: 2px solid #2162a1; outline-offset: 2px; border-radius: 5px; } Es un excelene libro, perfectamente bien explicado, muy claro en sus ideas. El único defecto es que todas las fotografías son en blanco y negro.

Easy to follow and great practice recipes

S.H. · 4 February 2024

This book is the perfect first step for experimental chefs. Everything is super easy to follow and there are tons of great recipes to practice.

A perfect book for the beginner and reference for the more knowledgeable Modernist Cooks!!

M.S. · 25 June 2025

I bought this book because I wanted to learn interesting and exciting new ways to make meals and entertain guests at home. I wanted to wow the family and friends that I invite over for a meal. Jason Logsdon covers all the bases and then some. It is easy to read and follow, he walks you through each step of the process, and gives you recipes to try so you can understand the process step by step. The book covers what you need and how to use it. It covers everything from ingredients, what they are, and how to use them. The equipment that may be needed and why. This book is the perfect how-to guide for the beginner and a reference for the more knowledgeable chef. I definitely recommend this book to anyone who wants to learn an exciting way to prepare food and surprise their taste buds. The only thing I was disappointed about was the photographs in the book. They are not in color, but black and white, and some were too dark to get a good look at what they should look like once the recipe is completed. But that can be fixed by going to the website links that are in the book.

I use it as a reference.

J.M.P. · 22 February 2013

I am happy there are people out there writing books like this so I can experiment in my kitchen without having to invest in the Modernist Cuisine books. Jason has done a good Job creating a thorough reference and giving enough detail that someone can try a lot of new techniques. No beautiful pictures, but for the cost savings, I can live without them.I have the kindle edition so there are some minor formatting hijinks but overall I think it is fine.I use this book as a reference and to provide guidelines as I try to create my own recipes. Much of what he writes and most of the recipes can be used as a template for creating your own versions and dishes. Its very useful for this purpose.I think it would be too boring to read straight through, but I bought it as a reference so I never planned to read it cover to cover anyway.This book is a Good Value for the money for a cook interested in trying modernist techniques.-JP

Photos all in black and white

A.C. · 11 August 2023

Don’t know about you but a modernist cooking cookbook with black and white photos is just not inspiring. May be a good book but can’t bring myself to go through it