'Modernist Cuisine' by Chef Kyleigh Beach

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 Thanks to talented and well-known chefs like Ferran Adria, Grant Achatz, and Jose Andres, molecular gastronomy is becoming more mainstream, but the average diner (or chef, for that matter) probably still doesn’t really understand how these incredibly beautiful, delicious, and mystifying dishes are created.  Big-time foodie, inventor, and former Microsoft Chief Technology Officer Nathan Myhrvold has released a six-volume cookbook/reference book that takes readers deeper into the world of molecular gastronomy than any publication has before.  Topics covered run the gamut from sous vide cooking techniques to the science behind deep frying and adapted recipes from influential avant garde chefs.  They photography is unbelievable and unlike any I’ve seen in cookbooks in the paste.  There are photos of a cross-section of a burning hot charcoal grill and a microscopic close-up of a trichinella worm, as well a burger that took about 30 hours to construct.  These photos and their explanations delve into a hazy part of the food world that reminds most people more of college chem lab than dinner.  Modernist Cuisine: The Art and Science of Cooking and all the scientific insight, stunning photography, and cooking know-how it offers can be had for a staggering $625.  Let me know when you get one so I can borrow it.
Check out the website for a closer look:
http://modernistcuisine.com/

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