I want these books! In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet—scientists, inven­tors, and accomplished cooks in their own right—reveals science-inspired techniques for preparing food that ranges from the other worldly to the sublime. The authors—and their 20-person team at The Cooking Lab—have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, cen­trifuges, and ingredients such as hydro colloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.

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