Modernist Cooking Made Easy: Party Foods: Create Remarkable Cocktails, Hors d'Oeuvres and Small Plates That Will Amaze Your Friends

Nice book, however I would give it 5 stars if they had color pictures for the finished dish versus black and white - cheap on their part

Recipes not very interesting.

This is a great set of books that make everything so clear. I love to know why and the Modernist Cooking books explain it all in easy to understand language for the layman. The only thing i would like better would be that all of the pictures would be in color instead of black and white. However you can go to the website and see them in color.

I was disappointed with this book in both content and and quality. The majority of the information can be found through Internet searches and the recipes were minimal. There is also content including entire sections that is repeated through several of the Modernist Cooking Made Easy Books so purchasing more than one is even more of a waste of money. They are all cheaply made with only a small number of photos which are all black and white. Some of the pages have misaligned printing with some words cut off. Lastly the recipes are dissapointing at best. I really wanted to like this series.

All of Jason's books are cutting age. They are clearly written and feature exciting new methods to prepare 'wow, your friends and family' cuisine.

i was hoping this book would give me some great ideas for appetizers for my job (chef), but while some of the recipes are pretty great, its nothing special, and nothing i haven't done before.

Great addition for any Molecular Gastronomy/Modernist Cooking enthusiast. So many great recipes and detailed instructions on preparing interesting dishes. Another Hit by Jason Logsdon.

I got this a supplement to my Modernist Cuisine books; I was looking for some quick party ideas. Book is very cheaply made. All black and white with terrible photography. The top of all the pages is cutoff. I expected a lot of creative modernist recipes but there was really very little in this book I found particularly novel or creative. A lot of the recipes are arguably not even molecular gastronomy. A lot of it includes commonly used ISI techniques/foams and maybe a few things with gums and spherification.

As an enthusiastic and competent cook but a total modernist beginner I was interested to learn more about modernist techniques. The first section of the book was useful - it explained many of the ingredients and techniques to achieve various gels, foams, etc. Even the part about equipment was interesting even though I don't (yet?) own a sous vide machine or a foam syphon. It was all clearly written in a user-friendly and understandable style.What I didn't particularly like about the book was the recipe section. Frankly I found them somewhat uninspiring and rather dull. Deviled (sic, it's the American spelling) eggs and toppings on bruschetta didn't really appeal. I bought 'Heston at Home' recently and maybe I'll never be able to succeed with those ambitious recipes but at least I ended that book super-enthused and inspired.I don't regret buying this Modernist Party Foods book but I don't really feel like it was worth the money.