Resources & Supplies

ChefSteps

The original modernist cooking channel — sous vide, spherification, and advanced technique.

Sous Vide Everything

Practical sous vide cooking with rigorous temperature testing and side-by-side comparisons.

Heston's Feasts

Heston Blumenthal's television series demonstrating modernist techniques at their most theatrical.

Modernist Cuisine

The official channel from Nathan Myhrvold's team — scientific cooking at its most advanced.

Food Scientist

Academic-level food science explained for culinary application.

Modernist Cuisine at Home

A 400-page condensed version of the 6-volume set — practical modernist techniques for serious home cooks.

The Fat Duck Cookbook

The complete creative and technical documentation of the Fat Duck's three-Michelin-star menu.

Cooking for Geeks

Approachable food science and modernist technique for the technically minded home cook.

On Food and Cooking

The scientific foundation for understanding what is actually happening in every modernist technique.

Mouthfeel

The science of food texture — the most important topic in modernist cuisine, rigorously explained.

Sous Vide

• Immersion circulator (Anova Nano or Inkbird)
• Zip-lock bags (heavy-duty)
• Large stock pot or polycarbonate container (12L)

Hydrocolloids Starter

• Agar-agar powder (100g)
• Sodium alginate (100g)
• Calcium chloride (100g)
• Digital scale (0.01g precision)

Spherification

• Calcium lactate gluconate (for reverse spherification)
• Soy lecithin (100g)
• Tapioca maltodextrin (250g)
• Syringe set + hemispherical moulds

Aeration

• iSi whipping siphon (0.5L)
• N₂O cartridges (box of 12)
• Immersion blender (600W minimum)

Modernist

• Vacuum chamber sealer (VacMaster or equivalent)
• Xanthan gum, methyl cellulose, gellan gum
• Dehydrator (Excalibur 9-tray)

Safety

• Cryogenic gloves (for liquid nitrogen work)
• Face shield
• Insulated flask for liquid nitrogen storage