Jason Logsdon's Blog, page 38

Modernist Books: Everything I want to Eat: Sqirl and the new California Cooking Review

Everything I want to Eat: Sqirl and the new California Cooking by chef Jessica Koslow features healthy but delicious dishes, ones that look appetizing, taste refreshing and feel exciting. Chef Koslow shares 100 of her favorite recipes and even provides notes for adjusting her dishes for specific dietary tastes and needs. Read the entire entry...

Modernist Books: Meathead: The Science of Great Barbecue and Grilling Review

Meathead: The Science of Great Barbecue and Grilling by Meathead Goldwyn and Greg Blonder combine chemistry, physics, meat science and humor to help you achieve consistent, succulent BBQ and grilling results every time. Read the entire entry...

Modernist Books: Taste & Technique: Recipes to Elevate Your Home Cooking

Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy is geared to help improve everyone's home cooking, regardless of your experience level. She breaks down detailed complex culinary information to reveal the simple methods chefs use to get professional results. Read the entire entry...

Modernist Books: The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau Review

This book was written by Abraham Conlon and Adrienne Lo, co-owners and chefs of Fat Rice Restaurant and their former sous chef Hugh Amano. It provides authentic recipes that capture the unique flavors of food prepared in Macau, China. Its heritage was formed from the many world travelers crossing through the area, creating a culinary fusion of Chinese, Portuguese, and Malaysian cooking. Read the entire entry...

Modernist Books: Mastering the Art of Japanese Home Cooking Review

In Mastering the Art of Japanese Home Cooking, Iron Chef Masaharu Morimoto shows how you can make flavorful, exciting traditional Japanese meals at home. He introduces readers to the healthy, flavorful, and surprisingly simple dishes preferred by Japanese home cooks. The explanations are clearly written with fantastic colorful photos for every recipe; he even included many additional pictures showing the preparation process. This is an excellent gift selection for any cook in your life! Read the entire entry...

Modernist Books: EveryDayCook Review

The new EveryDayCook book is a personal collection of Alton Brown's recipes that are arranged by time of day. His 101 recipes are easy to follow, nicely laid out and arranged by "time of day". Not only does he provide the recipe, but Chef Brown gives informative explanations of why he chose a particular ingredient or method for making the dish. His book includes just the right amount of nerdy science and with Alton Brown, there's always lots of humor!

Read the entire entry...

Modernist Books: North: The New Nordic Cuisine of Iceland Review

North: The New Nordic Cuisine of Iceland by Gunnar Karl Gislason and Jody Eddy is not just a cookbook, but a beautifully illustrated introduction to Iceland, its people, its history and its culinary world. Many of the recipes and techniques make upscale dishes comprised of a multitude of ingredients and steps. This is a perfect gift for a serious, experienced cook or anyone who loves travel and culture! Read the entire entry...

Modernist Books: Heritage Review

Heritage by Sean Brock, a restaurateur and now a cookbook author who shares his drive to preserve the heritage foods of the South. The recipes include both the home cooked comfort food and when time allows, the fancier upscale food for which he is renowned. Even though the instructions for the recipes are quite clear, based upon the complexity of the recipes the book is probably more suited to foodies who love unique recipes, food presentation and modernist cooking. Read the entire entry...

Sous Vide and Modernist Cooking Blog: How to Sous Vide Turkey

This year for Thanksgiving I wanted to focus on spending time with my family without having to worry about the turkey all day. I'll also be at my mother-in-law's place, which has a smaller kitchen so I didn't want to hog the oven all day.

I looked at a few options and eventually decided to let sous vide come to my rescue! I put this write-up together for other people interested in using sous vide for their turkey, either on a holiday or just a regular night.

The process for sous viding a turkey is a little more involved than just tossing it in the oven, but almost all of it can be done ahead of time, the meat turns out amazing, and it reduces a lot of the stress I always feel when I'm roasting a whole bird.

Read the entire entry...

Modernist Recipes: Pressure Cooked Turkey Stock Recipe

Homemade pressure cooked turkey stock is a great way to add flavor and body to many different dishes. Now that I almost always sous vide my turkey instead of roasting it, making a turkey stock ahead of time and using it for gravy is really important. Read the entire entry...