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If you haven’t already, read How The Modernist Cuisine Book Caused My Existential Crisis – Part 1.

And so I wallowed in my untimeliness, still gawking with the turn of every page at the unparalleled photography and exhaustive parametric permutations of each new recipe.  “What could I possibly write now?” I questioned.  And then I had a realization….

It occurred to me that the modernist food revolution I was so sad to miss has actually just barely started.  Rather than feeling “late to the party”, I now recognize that the publication of Modernist Cuisine represents a critical phase for the movement: democratization. 

Until now, only a few chefs in the world have been able to execute the types of dishes featured in the Modernist Cuisine book.  Most of these chefs (Ferran Adira, in particular) are highly skilled and highly creative people, but they’re also people who have the time and resources to devote to such an R&D-heavy brand of cooking.  Experimentation certainly doesn’t come cheap.

Let’s take, for example, the problem of thickening…

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