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Moto: The Cookbook, by Homaro Cantu
Ebook Download Moto: The Cookbook, by Homaro Cantu
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Review
"Cantu is an international leader in molecular gastronomy-he is equal parts artist and mad scientist. Using science and technology, he is challenging the very definition of what is, and what isn't, food... The mind-bending dishes he is serving today could change what you eat tomorrow."―CNN's The Next List"While Cantu is most certainly a chef, he is also someone whose approach to innovation has relevance far beyond the kitchen."―Fast Company"Cantu was known nationally as a chef who incorporated his playful personality and the thrill of science into the menu at his high-end... restaurant Moto.... Cantu wowed diners with edible menus, carbonated fruit and a fish preparation that cooked before your eyes in a tabletop polymer box, but his ambitions went beyond culinary pleasures.... Cantu presented food and science as a way to solve the world's problems, particularly hunger."―The Chicago Tribune"Homaro Cantu is the creative force behind Chicago's molecular gastronomy hot spot Moto and Cantu Designs, a future-focused firm where his team work on wildly varying food-related projects....[his] inventions range from the mad-scientist realm... to humanitarian efforts directed at issues as monumental as world hunger."―Gourmet"Cantu [had a] trailblazing, futuristic style [that] earned him accolades for his restaurants...[and] actively embraced technology in the kitchen."―Eater"Homaro Cantu's skill in the kitchen and creative spirit helped to make Chicago the culinary capital it is today."―Office of the Mayor of Chicago"Homaro Cantu wasn't a cook, he was an artist, an inventor, a mad genius. His death devastates Chicago and the world."―Peter Sagal, host of NPR's Wait, Wait, Don't Tell Me"The recipes showcase Cantu's unparalleled wit and culinary curiosity."―The Chicago Tribune"It's fascinating... to dive into Cantu's imagination, where food can be cooked in a tiny aerogel box that stays cool on the exterior, and a menu is turned into a giant tortilla chip.... You too can char wood chips to include in a sous vide bag with pork belly, and carbonate orange wedges in a whipped cream canister."―Maggie Hoffman, Plate
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About the Author
Chef Homaro Cantu, heralded as one of America's most daring chefs, pushed the limits of known taste, texture and technique in a stunning, futuristic fashion. Homeless as a teenager, he credited his discovery of cooking with turning his life around. He grew up in Portland, Oregon and graduated from Le Cordon Bleu. He then worked his way up the ranks in nearly 50 kitchens on the West Coast before moving to Chicago to work at Charlie Trotter's restaurant before leaving to open Moto. Cantu passed away suddenly in 2015.
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Product details
Hardcover: 352 pages
Publisher: Little, Brown and Company (November 7, 2017)
Language: English
ISBN-10: 0316285358
ISBN-13: 978-0316285353
Product Dimensions:
9.4 x 1.1 x 10.9 inches
Shipping Weight: 3.3 pounds (View shipping rates and policies)
Average Customer Review:
4.0 out of 5 stars
5 customer reviews
Amazon Best Sellers Rank:
#367,398 in Books (See Top 100 in Books)
Short review:I've waited for this cookbook since around 2006, and worried it would never come out. Here it is, finally, and it was worth the wait.Long review: A decade ago, there was a moment in food where the avant garde became the vanguard. Homaro Cantu looked out at us from the cover of Gourmet Magazine mid bite in the theatrical act of eating his menu. “You, too, can eat this menu†read the text. In the same issue Alinea sat atop the rankings of restaurants in the United States, while in other publications El Bulli sat atop the world. Modernist cuisine has become the accepted contemporary description for therange of techniques and technologies those restaurants practiced aimed at pushing forward the boundaries of texture, flavor, and theatricality in fine dining which then was stuck with the somewhat academic, clinical, and unappetizing term “molecular gastronomy.†Now we have the modernist Moto: The Cookbook a little more than a decade later, and a decade in the making.To eat at Moto at the time was to embrace dinner as an experience, to experience familiar flavors in unfamiliar textures. Dish after dish would be presented with a theatrical flair for what was intended, ultimately, as a theatrical experience. I fondly recall learning that the front of the house (the waiters) were actually chefs themselves who simply rotated out of the kitchen so they could see the guests reaction to what was being produced in the kitchen. The wine pours were generous, and if you “got it†the meal was incredibly fun and memorable (or as memorable as something can be after 10+ glasses of wine overpoured by happy chef/waitstaff). Over the years they constantly innovated and evolved. Two doors down Moto’s opposite, Otom opened, and there you could enjoy food more familiar and comforting made by a Moto alumnus. These places, along with what Grant Achatz, Graham Elliot, and others were doing were a part of what elevated Chicago to one of the most innovative dining cities in the world.Moto: The Cookbook is the peek behind the curtain. It’s not about the restaurant, or even the Chef really. It’s about the food. It has the recipes for the ten most interesting dishes made each year from 2004 to 2013, for an even hundred. It reads like a book of magicians tricks, the result of what happens when a group of well resourced chefs played with their food and minds for a decade. The deconstruction and reconstruction of the familiar in unfamiliar ways was a defining theme at the restaurant and in this book. Donuts become soup, pancakes are frozen on a griddle rather than cooked, hot is cold, liquid is solid, and seasonings are often perceived more in the nose and mind than on the tongue. A good deal of the dishes are in the style of a tromp l’oleil: a Chicago hot dog that is actually strawberry sorbet in the shape of a hot dog on a poppy seed pound cake bun; a Cuban pork sandwich in tube form wrapped in a collard green that looks exactly like Cuban cigar. There is an insane dish called “road kill†that looks exactly like it was in a motor vehicle accident on the plate (which I have eaten, and can definitively say it was delicious), and dishes that would drive one insane during preparation alone like potatoes fried after being carved into an unbroken chain or another where they are carved into a potato cube (!) with a potato sphere inside (!!) or a replicated corn cob made by freezing popcorn ice cream into a cylinder and then sticking dozens of freeze dried corn kernels around it which were then bruleed, and this is very important, eaten in one bite. Even the simple ideas are ambitious in preparation: donut soup made using pureed glazed donuts (themselves made from scratch) which I have served to great effect at dinner parties (and I will confess, using store bought krispy kremes); fizzy carbonated orange slices made in an iSi soda canister with CO2. There are lots of dishes that use liquid nitrogen creatively. i.e. to make a “grill†on which raw tuna was “searedâ€, or to make spheres and shells and pellets out of various ingredients. Likewise there are a lot of dishes that use heat creatively, i.e. a reverse affogado with hot ice cream that solidifies when hot and melts when it cools iced cold espresso poured over it. A number of the modernist techniques and ingredients in the book come from other chefs: Ferran Adria and Wylie Dufresne among others are prominently acknowledged where due in the recipes.Could you make some of the subcomponents of these dishes at home? Absolutely. Corn bread puree, miso soup, and a range of the deserts invites the possibility of impressed dinner guests. But, some dishes are frankly impossible to replicate without a laser or a specifically constructed silica polymer box or utensil, and Chef Cantu tells you as much at the outset. You will never have an edible inkjet printer in your home, for example, and much of the laboratory equipment and many of the techniques the book employs can actually injure an untrained or incautious person. Could the professional chef replicate many of these dishes? Probably, but even then sourcing will be a challenge. A lot of the dishes that don’t require special equipment do require special ingredients and there is, in the back, a list of sources that are essential not only for the specialized silicone molds or methylcellulose or Ultratex but also the microgreens, coxcombs, and duck among many, many others. With that said, the internet enables relatively easy access to non-industrial quantities of even the most esoteric ingredients. It might be fair to say that this is the most dangerous and ambitious cookbook ever published, if its intent was to be gone through cover to cover and cooked through. But this was not its intent, I think. Its intent is to inspire. All of Cantu’s chefs had so sign non-disclosure agreements before working in his kitchen, but here finally the chef himself is disclosing pretty much everything in the process of showing how he and his colleagues thought. That is where this book has real value: getting to see the execution of ideas that at the outset seemed impossible. Of note: the book is not intended to be a eulogy. This is deliberate. The book is as Homaru Cantu intended it to be, revised after he died by a sensitive editor and Cantu’s collaborators.Here in the year 2017, we no longer have Charlie Trotter. El Bulli, Moto, and WD-50 have closed. But we have the cookbooks. El Bulli, WD-50, Mugaritz, Alinea, El Cellar de Can Roca and other similar establishments have finally been able to catalogue and publish what made the first decade of cooking in the new millennium feel truly new and to inspire the next round of innovation in the kitchen. Worldwide much of what was once regarded as avante garde is now commonplace in professional kitchens and even the home. I have a feeling that the recipes in Homaro Cantu’s book will still feel cutting edge for a long time. The pictures are beautiful, the recipes are detailed, and the food tastes really good if you make it and is fun to eat.
love this book. great ideas from the late Cantu. these menus are amazing.
I tried to take a bite out of the corner of this cookbook only to find it completely unpalatable. The mouth feel was dense and completely void of flavor.
Lots of good ideas.
Nice addition to my 3,000 cookbook library.
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