My name is Jason Logsdon and I'm a passionate home cook who loves to try new things, especially when it comes to cooking. However, I'm not the type of cook who enjoys trying out "experiments" just to see what works. I'd much rather take existing knowledge, distill it down to easy-to-follow concepts, and apply it successfully to my own cooking.
I find it quite rewarding to ease emerging cooking technologies from the realm of the professional chef into the kitchen of the cooking enthusiast. I accomplished this first with sous vide cooking where I created a website, CookingSousVide.com, and wrote four books that have assisted in bringing sous vide cooking into the kitchens of thousands of passionate cooks.
Next I addressed the increasingly popular developments in modernist cooking. Here I take the almost mystical technology of molecular gastronomy and present it in a manner that makes it easy for the adventurous cook to understand and execute. Once again I have created a website, ModernistCookingMadeEasy.com, and written a book, Modernist Cooking Made Easy: Getting Started, that doesn’t attempt to explain the science of modernist cooking, but instead focuses on how these new techniques and ingredients can be employed to create dishes with completely new flavors, aromas, textures and visual appeal. The recipes range from ones that will amaze readers' friends to another that will simply make it quicker and easier to make flavorful traditional gravy.
My most recent book, Modernist Cooking Made Easy: The Whipping Siphon, focuses on perhaps the most versatile tool in the modernist cooking arsenal. Couple it with some modernist cooking techniques and you can create dishes that will delight all of your senses.
In my writing I aim to simplify and my websites and books focus on explaining things in a way even my mother-in-law can understand. My dishes might not be as inventive as Grant Achatz's, but hopefully they will successfully illustrate the concepts that underpin modernist cooking, allowing you to gain the information you need to start using modernist techniques and ingredients more in your everyday cooking.
I can be reached at: Jason@modernistcookingmadeeasy.com or through Twitter at:@jasonlogsdon_sv
Where to find Jason Logsdon online
Where to buy in print
Sous Vide: Help for the Busy Cook
Using the sous vide techniques presented in this book and more than 100 recipes, along with a little planning, and even the busiest person can create great meals. If you want to serve your family great meals, even on your busiest days, then this book is for you!
Beginning Sous Vide
Beginning Sous Vide will teach you how sous vide works and what you need to know to get started using it at home. We cover the whole spectrum of sous vide equipment from $1,000 immersion circulators to using ziploc bags for free on your stove. We also include over 100 of our favorite sous vide recipes to get you started sous viding right away!
Modernist Cooking Made Easy: Getting Started
Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification and many of the ingredients including agar, xanthan gum, and sodium alginate. There are more than 80 high quality photographs providing a visual look at many of the recipes and techniques. If you want to get started with modernist cooking then this is the book for you!
Sous Vide Grilling
Sous Vide Grilling is packed with 95 different recipes that combine sous vide and grilling and it has specific chapters on grilling favorites such as kebabs, hamburgers and grilled sandwiches, sausages and hot dogs, salads and classic BBQ dishes. We've taken some of the favorite recipes from our Beginning Sous Vide book and modified them for grilling as well as added about sixty brand new recipes!
Modernist Cooking Made Easy: The Whipping Siphon
Modernist Cooking Made Easy: The Whipping Siphon focuses on presenting the 3 main uses of the whipping siphon: Foaming, Infusing, and Carbonating. It delivers the information you need to understand how the techniques work and provides you with over 50 recipes to illustrate these techniques while allowing you to create great dishes using them and to blow your diners away!
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