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modernist cuisine

JHOLLAND1

Titanium
Joined
Oct 8, 2005
Location
western washington state
does your kitchen have an industrial band saw, abrasive water jet, wire edm? if you are Nathan Myhrvold, the answer is "doesn't everyone's?". and Myhrvold's new cookbook relies upon these tools to deliver a technical tour de force. here are pics of the 50 lb 12 oz book as i unpack it. best crating-from China- i have encountered.

https://picasaweb.google.com/pulsenpal/Cuisine02

the printing uses a newer system called stochastic (frequency modulated) dot deposition. fabulous color. i am not a fan of fancy cooking-plain and simple works best for me. but the technology of Myhrvold's approach has intrigue. and i am hopeful for a site visit to his Seattle lab. if that happens, text and pics will be posted.
anyhoo, this trailer shows quick frames of some of the tools.

Modernist Cuisine Trailer on Vimeo

jh
 
Wow. The photos in that book are total food porn. Depending on how much of the science of food they put in the text, this may dethrone Harold McGee's books. Certainly the imagery and graphic design of Myhrvold and McGee's books are in utterly different categories (stunning photos vs occasional line drawings).

Thanks for bringing that massive book-set to our attention!
 
McGee aims to be a bit more practically oriented.

Myhrvold hamburger recipe:

grind meat, keeping the extrusions aligned
assemble like a bundle of straws and freeze
bandsaw slices (patties)
cook sous vide (several hours in precisely regulated warm water) to 127
dip in liquid nitrogen to freeze outer layer
deep fry
 








 
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