I wrote an article about Modernist Cuisine: The Art and Science of Cooking, an interview with Nathan Myhrvold, and a profile of co-author Maxime Bilet for the ICE newsletter. I’ll post some of that when it comes out, but this is more of a stream-of-consciousness post to try and understand why it was so hard [...]
Archive for the ‘cooking techniques’ Category
What to Say About Modernist Cuisine
Posted in Chefs, cooking techniques, Resources, writings, tagged cookbooks, Modernist Cuisine, Resources on March 16, 2011 | Leave a Comment »
