Modernist Cooking

This is now old hat, but Nathan Myhrvold, former Chief Technological Officer at Microsoft and unequivocal polymath, recently released his magnum opus, Modernist Cuisine: The Art and Science of Cooking, a six-volume compendium of every cooking method known to man and then some, as well as a few hundred recipes, in-depth descriptions of ingredients, equipment, and processes, and a glut of ridiculously breathtaking photos.  Danger, beware awe-induced asphyxia.

Every professional chef and their dog already ordered their copy, selling out the first printing, and it seems they’ve been receiving them for the past few weeks now.  So jealous.  If I do end up interning with Amanda Cohen at Dirt Candy this summer though, I’ll make a point of leafing through her copy after last lunch cover.

In any case, it would be disingenuous of me to tell you all about it, cause I haven’t even seen it yet, let alone read it in real life.  But I can share with you a few links to stories by the media, and seriously, you should read them.

– An in-depth retelling of an invitational meal at Myhrvold’s Bellevue laboratory by pastry chef of Le Bernardin, Michael Laiskonis, in the Atlantic Food Channel (back when it actually existed)

– A review of the book by the New York Times

– An exploration of the book’s significance on GOOD

Read, anticipate, daydream, enjoy.

This entry was published on Monday, April 11, 2011 at 12:19 am. It’s filed under general and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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