Jan 31, 2011

Modernist Cuisine

I cannot resist mentioning the technologist billionaire Nathan Myhrvold, his love for food and his grandiose experiment that is Modernist Cuisine. It is impressive that he assembled the finest equipment and pulled out all stops not just to take food creation to the next level but also to capture, document, preserve and share the learning for eternity.

In their own words, "The picture is already impressive because of the use of the cut away technique, a method frequently employed through out the book. (We have the luxury of working near a machine shop, so any thing that a chef might want cut in half, such as an appliance, can usually be sliced within a day or two.)"


ps: I have pre-ordered my copy and can't wait to get my hands on it.

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