I’m Haley.

This blog is an experiment  in modernist cuisine at home for my writing seminar class “Food Matters.” Maybe you’ve heard of the stuff, but for those of you who haven’t, modernist cuisine has been making waves in the culinary world by focusing on the science and technology of food to make futuristic dishes. And, up until recently, it’s been confined to high-tech laboratories and avant-garde restaurants.

That is, until Nathan Myhrvold and Maxime Bilet created this:

modernist cuisine

Modernist Cuisine at Home (2011), a cookbook aimed to “empower the home cook.” That’s where I (see orange arrow below) come in—the home cook part (as in lacking a centrifuge, rotary evaporator, and any real culinary ability). The reception—from traditional chefs, food journalists, and serious foodies alike—has been fairly consistent: praises have been sung for the cookbook’s quality and the clarity of its groundbreaking instruction, but criticism has been dished for requiring equipment and technology still out of the everyday cook’s reach. For those visual people, here’s how critics have framed the target audience of Modernist Cuisine at Home and the full version Modernist Cuisine: The Art and Science of Cooking:


So, I’ve decided to take a swing for the everyday cooks out there. No Assembly Required is dedicated to experimenting and trying recipes that, as the name suggests, don’t require expensive special equipment and don’t require me to assemble my kitchen into a full-scale laboratory. I’ll keep you posted on how it goes!


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