Book review: Cooking for geeks
Jeff working on a recipe in his kitchen. (Photo by Shimon Rura. © 2009 Atof Inc.) For a book about food this is a rather unusual book. The author states in the preface that the goal of the book is…
Category books
Modernist Cuisine presented at The Flemish Primitives
Flown in directly from Seattle, Chris Young presented Modernist Cuisine at The Flemish Primitives today. In the picture: presumably the first copy in Europe 🙂 It’s backordered now (see Nathan’s long posts on this) due to high sales. I had…
Interview with Chris Young
The authors of Modernist Cuisine: Maxime Bilet, Chris Young and Nathan Myhrvold In 2003 Chris Young had an epiphany of a meal at The Fat Duck outside London, and by the end of the meal he knew he had to…
Modernist cuisine website up
The website to accompany Modernist cuisine is up now. It showcases stunning pictures and example pages, the complete table of contents available in pdf format, details on the exceptional printing quality (stochastic screening and wide gamut inks in case you…
Interesting books to appear in 2010
In addition to Modernist Cuisine and Keys to Good Cooking there are so many new books appearing this fall, so to save you from too many blog posts I’ve collected them here in a single posting. These are all books…
New book from McGee: Keys to Good Cooking
Harold McGee, author of the seminal On food and cooking: The science and lore of the kitchen (which is one of my favorite non-recipe books for the kitchen) has done it again! The book Keys to Good Cooking: A Guide…
Modernist Cuisine available for pre-order
When I wrote about Nathan Myhrvold’s book project in November he estimated the book to reach 1500 pages. But what originally started out as a 300-page book on sous vide has now, with the help of a 20-person team, grown…
Nathan Myhrvold in NYT – news on upcoming book
I usually don’t post about newspaper articles, but Jack Lang sent out an email on the molegular gastronomy maillinglist today about an article in New York Times: “After Microsoft, Bringing a High-Tech Eye to Professional Kitchens” featuring Nathan Myhrvold. I…
Sourdough work in progress (part II)
A sourd dough bread made from a spontaneous starter After 7 days of feeding my sour dough starter “took off” and was ready for baking. Even with a water bath set to 28 °C it took longer than expected. I…
(Too many?) New books
Last year’s book bonanza (Remember The Big Fat Duck Cookbook, Alinea and Under pressure right? Not to mention BakeWise, The Flavor Bible (not science, but I love their systematic approach), Cooking – The Quintessential Art, A day at el Bulli,…