Modernist Cuisine

chat
Posted by Rezwan Razani on Mar 16, 2011 at 09:25 PM
What do you think about this? Let us know in the comments below!

Order now!

Author: Nathan Myhrvold, Chris Young, and Maxime Bilet

An epic new cookbook takes science and food to places no man has gone before.  It’s a 6 volume, 40 pound, $625 cookbook of awe and wonder.

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—have created a massive, five-volume 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly 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 hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.

The Colbert ReportMon - Thurs 11:30pm / 10:30c
Nathan Myhrvold
www.colbertnation.com
Colbert Report Full EpisodesPolitical Humor & Satire BlogVideo Archive


Great interview on the Colbert Report.  My favorite quote from Colbert:  “Boiled, baked or fried, those are the missionary positions of cuisine.”  That makes this cook book part kama sutra part space flight manual of cooking.

We’re eager to get our hands on the set, starting especially with Book 1, which features a chapter on Heat and Energy.

The vol­ume con­cludes with two chap­ters that every cook should read to under­stand the two most fun­da­men­tal ingre­di­ents of all cook­ing: heat and water. In the kitchen, we use these every day, in every dish. Yet even the most expe­ri­enced cooks find them­selves occa­sion­ally frus­trated or bewil­dered by the unex­pected ways in which heat moves into and through foods, and by the gen­uinely odd chem­i­cal and phys­i­cal prop­er­ties of water.

Can’t wait to get and read this book!

What an inspiration.  It makes our dream of producing a cookbook that uses cooking as a metaphor for fusion seem rather unambitious.  We should be cooking with fusion!  Except 100eV is a bit (well, OK, a few billion degrees) hot for barbecue.  Can we count solar ovens as fusion a few times removed?  Perhaps the goal would be to transmute ones’ food.

In any case:  Let’s get busy on the Fusion Food Campaign!  The possibilities beckon! 

Follow Modernist Cuisine on Facebook.

 




Comments chat

comments powered by Disqus

Category

Pro Fusion Culture Food footprint

Books

 Modernist Cuisine

Take action!

Unleash your cooking on the Fusion Food Campaign.

Donating = ♥♥♥


The Fusion Energy League is ad-free and has taken thousands of hours to research and write, and thousands of dollars to sustain. Much more remains to be done. If you find any joy and value in it, please consider becoming a Member and supporting with a recurring monthly donation of your choosing, between a fast food lunch and a splendid dinner:


You can also become a one-time patron with a single donation in any amount:


www.FusionEnergyLeague.org - 06/18/19