[nick__m]

https://www.goodreads.com/book/show/4901819-la-cuisine-raiso... , it's in French and I don't know of a translation but if you can read it, it is one of the best book on cooking. It covers techniques and timeless traditional French and French Canadian recipes. It's a reference as much as it is a cookbook and it's a lot cheaper, and accessible than Modernist Cuisine: The Art and Science of Cooking from Nathan Myhrvold

The first edition is over 100year old, my grandmother gave the second edition of that book to my mother who gave it to my sister.

[moehm]

> it's a lot cheaper, and accessible than Modernist Cuisine: The Art and Science of Cooking from Nathan Myhrvold

Have you read Modernist Cuisine at Home and can you compare?

[ghaff]

I got mildly obsessed with modernist cooking a few years back and got a copy of Myhrvold's At Home book.

It's a beautiful book and is an interesting read. That said, I don't really use it much although I have a few go tos. A lot of the recipes are way more work than I'm going to put in for, say, an omelette.

[moehm]

Which of the modernist/moleculare cuisine books can you recommend?