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…
Search Results for sous vide
TFP2011: Flavor master class with Quico Sosa (part 4)
You can tell that the days were packed during my visits to Belgium (The Flemish Primitives) and Denmark (Molecular gastronomy seminar) in March by the fact that I still blog about it in June. After the sous vide masterclass I…
Perfect egg yolks
Maybe I have a hangup on soft boiled eggs, but I’m deeply fascinated by how something simple as an egg can be transformed into such a wide range of textures. I’m talking about pure eggs – no other ingredients added.…
The Flemish Primitives 2011 (part 1)
The Flemish Primitives aims to bring together chefs and scientists to promote culinary innovation. The last two editions held in Brugge focused on food pairing and new technologies. This year the event had moved to Oostende and the more spacious…
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…
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…
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…
TFP2010: Gadgets (part 5)
Crycotuv – a combined vacuum chamber and super fast freezer with internal spray nozzle. If I were to name a topic for this year’s Flemish Primitives event I guess gadgets would be it. I’ve already covered the high pressure processing…
TFP2010: More inspiration from Asia (part 3)
Sang Hoon Degeimbre (chef at L’Air du Temps) on stage at TFP2010. Photo by Piet De Kersgieter. As mentioned in my previous post on The Flemish Primitives 2010 (TFP2010) two chefs had taken their inspiration from Asia. Peter Goossens had…