Try This at Home: Recipes from My Head to Your Plate

Blais was one of my favorite contestants over the various years of Top Chef, and I really like his approach to combining elements of modernist cooking with classic flavors and dishes. At times, yeah, he goes over the top and deconstructs or reconstructs or reimagines in a way that doesn't strike me as appetizing, but for the most part, he restrains those wilder impulses. And in the book, he really pulls back, and makes his ideas completely accessible for the home cook. In particular I like that [...]

So I don't own a sous vide machine, nor am I interested in trying to acquire liquid nitrogen. But I do appreciate getting a peek at how the creative pros do things - and,hey, there are some really great, relatively normal recipes here for the less adventurous (though I have to wonder why someone without an adventurous palate would pick this cookbook up to begin with).I haven't tried these yet, but will be starting with some of the less intimidating recipes - parsley pasta, fresh ravioli, candied [...]

"Modernist" cuisine for normal people. Sure, he's a little obsessed with liquid Nitrogen, but other than that he only uses so call Molecular Gastronomy when it makes sense. I've always loved Richard Blais, even during his slightly neurotic second season on Top Chef where he ultimately won. He has the same no nonsense, nice guy approach to his recipes here. He even talks about cooking for his daughter and how she doesn't care for all of his fancy cooking.I've already used several of his methods i [...]

Excited to try the recipes in this cookbook - the review is just for my initial read of the book (which I received as a birthday present). The book is a lot of fun just to page through - the pictures are entertaining, and Richard Blais manages to be a bit high brow while still feeling approachable and encouraging people to experiment but still eat what they love. I also really like the product recommendations at the beginning of the book, since I'd never know what to look for in a sous vide mach [...]

I'm giving this one a five for the book layout, the inspiration value of the cookbook and for how it's just beautiful and interesting. That said, I'm not as sure that my cooking style is much like Richard's and while I've definitely bookmarked several recipes to revisit at a later date (I'm particularly interested in the mustard seed caviar), I doubt that things like jellied malt vinegar sheets are likely to spend much time on my table. Although the longer I think about it, the more it feels lik [...]

A more approachable take on molecular gastronomy than say, Modernist Cuisine at home. Blais has some interesting ideas, but I would read it more like a scribble idea pad and less like a cookbook- most home cooks do not have the tools to complete many of the recipes. That being said, some of the ideas are great, and things I absolutely would not have thought of, even as a chef. Dude may be annoying as hell, but he's got real ideas.

I am bewildered. Ranch caviar? Bleu cheese foam? Candied onions? Clarified butter? Pickled strawberries? Potato chip omelete? Malt vinegar jelly? English muffin pizza? Corned tongue? Shaved licorice? Black garlic? Macaroni and headcheese? Sweetbread nuggets? Fish sauce caramel? Corn bread with sweet tea ice cream? Black olive chocolate cake? I mean, what? (Clarified butter: you will need butter, melt the butter over heat.)But there is cream cheese ice cream!

Oh Richie Blais. You and your weird gastro food. I liked looking at the pictures until I came across the one with the **SPOILER ALERT** bird foot sticking up out of a pot pie. Mmm. Tasty. Sorry, I don't think I'll try any of these recipes at home.

Some interesting ideas. I was impressed by the ice cream flavours and the desserts. Ricotta pancakes and the braised squid caught my attention. I learned reading this book although I choose not to follow most of what Blais presented.

More like what not to try at home. Who in the world uses liquid nitrogen or makes blue cheese foam for home cooking? While these recipes may turn out wonderfully, I have zero desire to make anything in this book. I was not inspired at all, sorry.

Interesting abstract recipes with fun commentary.

I will probably not make anything in this book, but it was a great peek into this type of "modern" cooking.

Good cook book, great recipes and some fun ideas

Must make Black Olive Chocolate Cake!

I love this cookbook. I totally read it too, so not cheating.

Very interesting and well written. He really brings molecular gastronomy to a an attainable level for home cooks.

Ridiculously impractical recipes for home use. I'm gonna pass on the cooking with liquid nitrogen thing, thanks.

Not typical so I probably won't use anything from it. But still fun to read cookbooks!!