][1]It probably is a little early to be thinking about Christmas but if you know anyone whose cooking has distinct Heston tendencies then you might want to look at a forthcoming book called Modernist Cuisine at Home.
Coming out at the end of October, the 456 page volume is a follow-up to the six volume, 2400 page Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold and co-author Maxime Bilet.
The first book was aptly named. It was remarkable for the way in which it got to grips with the science of cooking but presented recipes that looked like stunning nature pictures.
Cryogenic freezer
The pitch for Modernist Cuisine at Home is that it takes some of the key concepts and cooking techniques introduced in Modernist Cuisine but makes them accessible for home cooks who may not keep a homogenizer or cryogenic freezer next to the toaster.
Myhrvold and Billet provide improvised techniques and tips on how to mimic a wood-fired oven in the kitchen, deep fry without a deep fryer, create a water bath and vacuum seal without specialist equipment and take full advantage of a standard microwave.
Cool box steak
Highlights include a hassle free risotto made using a pressure cooker, sous-vide salmon created in a kitchen sink and the perfect steak made using a picnic cooler.
Modernist Cuisine at Home, £100, on sale 29th October
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