Displaying all articles tagged:
Modernist Cuisine
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Modernist Cuisine’s Towering Gingerbread House Really Takes the CakeWe’re talking laser-etched pastry and Gothic stained-glass windows made from Jolly Ranchers.
By Hugh Merwin
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Modernist Cuisine Will Release a Bread BookYou can hope and dream, but it’s probably not going to include banana bread.
By Hugh Merwin
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The Photography of Modernist Cuisine Comes Out in OctoberNathan Myrhvold wants to know if you’re feeling what he’s feeling.
By Hugh Merwin
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Hot Hot Hot
By Hugh Merwin
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Video Feed: Nathan Myhrvold Discusses Modernist Cuisine at HomeNathan Myhrvold talks to Grub Street about his new book, ‘Modernist Cuisine at Home.’
By Michael Gebert
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Watch the Modernist Technique That Turns Fancy Cheese IntoModernist Cuisine at Home is almost here — see a video preview.
By Jenny Miller
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Modernist Cuisine at Home Coming in OctoberNathan Myhrvold & Co. unveil the at-home companion to their massive cooking tome.
By Alan Sytsma
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Foodievents
Rene Redzepi, David Chang, and Nathan Myhrvold Coming to Town for UCLA’sThe series explores modernist meat and the use of microbes in ramen, among other science-y subjects.
By Hadley Tomicki
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Quote of the Day
Nathan Myhrvold Now One Step Closer to Being Perfect Bond VillianOn the agenda: the perfect medium-rare hamburger, and also, a nuclear reactor.
By Hugh Merwin
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Top Chef Recap: The PitsNine episodes in, we finally get a barbecue challenge!
By Alexandra Martell
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The Grub Street Diet
By Alan Sytsma
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Second Printing of Modernist Cuisine On Its WayOne thousand copies of the enormous cookbook are coming in each week.
By Hugh Merwin
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Tending the Coals
Modernist Cuisine’s Maxime Bilet Has Some Grill Tips for YouThe co-author of the most scientific cookbook of all time has a few things to tell you about what happens when bacon fat is sprayed on charcoal.
By Hugh Merwin
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The Other Critics
Gold Explores Umami’s Modernist Approach; Virbila Sups at Spice TableJ. Gold would rather have a turkey burger than indulge those truffle oil-abusing scoundrels at Umami Burger.
By Hadley Tomicki
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How to ‘Take the Chill Off’ Red Wine: The MicrowaveAlong with “hyper-decanting” in a blender, you’ll be sure to appall your wine-geekiest friends.
By Jay Barmann
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Quote of the Day
More Interesting Than Times CorrectionsThe corrections to ‘Modernist Cuisine’ are, well … cerebral.
By Alex Van Buren
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We Have a Winner in Our Modernist Cuisine GiveawayIn the end, it was a simple caveat that pushed one entry up above the rest.
By Alan Sytsma
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Win a Copy of Modernist Cuisine From ‘Marcel’s QuantumSyfy will be giving a copy of Nathan Myhrvold’s megabook to one lucky Grub Street reader.
By Alan Sytsma
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Watch Nathan Myhrvold Talk Modernist Cuisine on TodayThe book’s author takes to the airwaves, even though his first print run is completely sold out.
By Alan Sytsma
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Food Journalism
Why Is Everyone So Down on the Term ‘Molecular Gastronomy’?If ‘Modernist Cuisine’ gives us anything, it’s a new way to describe science-forward food.
By Alan Sytsma
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So Which Technique From Modernist Cuisine Will Be the Next Foam?The book is bound to produce at least one universally copied technique.
By Alan Sytsma
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Better Get That $625 Cookbook While You Still CanNathan Myhrvold’s ‘Modernist Cuisine’ could soon sell out its first printing.
By Alan Sytsma
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Modernist Cuisine Hits a DelayNathan Myhrvold’s 2,400-page cookbook will publish in March, not December.
By Helen Rosner
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Modernist Cuisine, Nathan Myhrvold’s 2,200-Page Cookbook, IsDo you have room on your bookshelf for the most comprehensive collection of science-based culinary techniques ever?
By Helen Rosner
