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 ‘Resources’ 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 »
Heston Blumenthal and Sous Vide
Posted in Chefs, kitchen tools, Resources, tagged Heston Blumenthal, Resources, sous vide, SousVide Supreme on October 23, 2009 | Leave a Comment »
Today, I got to hear Heston Blumenthal talk about a new piece of equipment that will allow people to cook food sous vide at home. He consulted on the development of SousVide Supreme, created by Drs. Michael and Mary Dan Eades. I arrived late because I was attending a talk by Jurgen Habermas and Charles [...]
