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…
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…
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…
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…
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…
