Modernist Cuisine will be showing off their revolutionary cookbook at Bumbershoot. But you already knew that.
Modernist Cuisine by Nathan Myhrvold, Chris Young and Maxime Bilet
This massive six-volume set of self-published cookbooks set the world on fire when they hit shelves last year. It is at once a complete lesson on the basics of food and cooking, a veritable hand-holding through the world of molecular gastronomy and, with its absolutely epic, jaw-dropping photography, food porn of the highest caliber. The steep retail price makes it something to be admired from afar, but the work the team at The Cooking Lab has done and is continuing to do is changing what we understand about the very nature of food itself.
I want these books! In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet—scientists, inventors, and accomplished cooks in their own right—reveals science-inspired techniques for preparing food that ranges from the other worldly to the sublime. The authors—and their 20-person team at The Cooking Lab—have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydro colloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.