Modernist Cuisine: The Art and Science of Cooking is a groundbreaking six-volume set exploring the science behind culinary techniques. It delves into the physics and chemistry transforming ingredients, covering topics from traditional cooking methods to cutting-edge innovations like sous vide and spherification. Richly illustrated with stunning photography, including cutaway views of food and equipment, the books aim to empower both professional chefs and passionate home cooks to understand and advance their culinary practice. The set provides a comprehensive guide to modernist cooking, offering practical knowledge, innovative recipes, and detailed explanations of the scientific principles involved.
The Tensor Cookbook (2024) is a free online resource offering a practical, code-focused guide to tensor operations. It covers fundamental concepts like tensor creation, manipulation (reshaping, slicing, broadcasting), and common operations (addition, multiplication, contraction) using NumPy, TensorFlow, and PyTorch. The cookbook emphasizes clear explanations and executable code examples to help readers quickly grasp and apply tensor techniques in various contexts. It aims to serve as a quick reference for both beginners seeking a foundational understanding and experienced practitioners looking for concise reminders on specific operations across popular libraries.
Hacker News users generally praised the Tensor Cookbook for its clear explanations and practical examples, finding it a valuable resource for those learning tensor operations. Several commenters appreciated the focus on intuitive understanding rather than rigorous mathematical proofs, making it accessible to a wider audience. Some pointed out the cookbook's relevance to machine learning and its potential as a quick reference for common tensor manipulations. A few users suggested additional topics or improvements, such as including content on tensor decompositions or expanding the coverage of specific libraries like PyTorch and TensorFlow. One commenter highlighted the site's use of MathJax for rendering equations, appreciating the resulting clear and readable formulas. There's also discussion around the subtle differences in tensor terminology across various fields and the cookbook's attempt to address these nuances.
Summary of Comments ( 25 )
https://news.ycombinator.com/item?id=43158916
HN commenters discuss the high price but acknowledge the groundbreaking nature of Modernist Cuisine, with some having bought and appreciated the physical copies despite the cost. Several highlight the free online version as a great resource. Some debate the practicality of the techniques for home cooks, while others emphasize its importance for understanding food science. A few criticize the elitism perceived in molecular gastronomy, and others counter with its accessibility through the free online version and its contribution to culinary innovation. Several commenters mention using the book as a coffee table book, appreciating its beautiful photography and design. Finally, some suggest exploring the accompanying "Modernist Cuisine at Home" for more practical home cooking applications.
The Hacker News post titled "Modernist Cuisine: The Art and Science of Cooking" linking to the Modernist Cuisine book page has several comments discussing the book's merits, drawbacks, and overall impact.
A recurring theme is the book's prohibitive price, with many commenters acknowledging its beautiful photography and in-depth scientific approach but questioning its value proposition for the average home cook. Some suggest that library borrowing or buying a used copy is a more realistic option given the cost.
Several commenters discuss the practical applications of the book, with some arguing its techniques are too complex and equipment-intensive for home use. Others counter this, saying the book offers valuable insights into the science of cooking, even if the specific recipes are impractical. One commenter specifically praises the book's explanation of heat transfer, highlighting its educational value beyond just recipes.
The book's focus on "molecular gastronomy" draws mixed reactions. Some view it as a valuable contribution to culinary science, while others criticize it as a fad or gimmick. One commenter suggests the term "modernist cuisine" is simply a rebranding of molecular gastronomy, implying a marketing strategy at play.
There's a discussion on the book's accessibility. Some find the scientific explanations dense and challenging, while others appreciate the detailed approach. One commenter mentions using the book as a reference rather than a practical cookbook, suggesting its value lies in understanding the underlying principles of cooking.
A few comments touch upon the book's impact on the culinary world. Some credit it with popularizing certain techniques and equipment, while others argue its influence is overstated. One commenter suggests the book is more of a "coffee table book" for chefs, admired for its aesthetics rather than its practicality.
Finally, several commenters mention alternative resources, such as the Serious Eats website and books by J. Kenji López-Alt, which offer a more accessible approach to the science of cooking. This suggests a demand for similar content presented in a more user-friendly and affordable format.