Archive: February, 2011

February 25th, 2011

Update

Houston, We Have Lift-Off!

Modernist Cuisine Pre-Orders Slingshot Past 3,000!

February 23rd, 2011

Excerpt, Press

A Preview of Our Chapter on Culinary History

Check out a pre­view of Modernist Cuisine’s chap­ter on culi­nary his­tory in the Winter 2011 edi­tion of Gastronomica.

February 21st, 2011

Excerpt, Press

A Close Look at Eight Pages from the Book

This excerpt from three dif­fer­ent vol­umes sparked an illu­mi­nat­ing con­ver­sa­tion on eGullet.

February 18th, 2011

Excerpt, Experiment

Torch Tastes

Chris Young answers a reader’s ques­tion and dis­cusses blow­torch types and technique.

February 15th, 2011

Update

Demand for Modernist Cuisine Will Temporarily Outstrip Supply

Distribution delays and unprece­dented demand may lead to short­ages of Modernist Cuisine both online and in stores.

February 15th, 2011

Press, Update

As the First Books Arrive by Air, We Ponder: Did We Print Enough?

Nathan offers a remark­ably can­did descrip­tion of the pub­lish­ing and print­ing process.

February 7th, 2011

Experiment, Press, Recipe

Doneness and Article in Men’s Health

Co-author Chris Young dis­cusses the con­cept of done­ness and a recent Men’s Health arti­cle in which he explains how to craft a per­fectly made steak at home.

February 2nd, 2011

Press

Modernist Cuisine to Enter the Cookbook Hall of Fame at the Gourmand World Cookbook Awards

Modernist Cuisine To Enter the Cookbook Hall of Fame at the Gourmand World Cookbook Awards.

February 1st, 2011

Book review

Review: Ideas in Food

Nathan reviews Ideas in Food, by Aki Kamozawa and H. Alexander Talbot.