Astor Center Presents Dr. Nathan Myhrvold

Astor Center of New York City will present an evening with Nathan Myhrvold on Thursday, November 17, from 6:30 to 8:30 p.m.:

Join Nathan Myhrvold at Astor Center to learn more about the journey of discovery behind the project, from the new techniques to the cutting-edge photography, the scientific and mathematical modeling used, and what the team envisions for the kitchens and restaurants of the future.

Nathan during his March talk with Padma Lakshmi at the New York Academy of Sciences

Tickets can be purchased in advance for $25. For tickets and more information, click here.

Maxime Will Teach Modernist Cooking at Sur La Table

Maxime tossing pad thai

Maxime Bilet, coauthor of Modernist Cuisine, will team up with the elite national cooking store Sur La Table for a one-day class. Max will present cooking demonstrations of the following dishes from MC:

  • Extracted Berry Juice Soda
  • Pressure-Cooked Carrot Soup with Coconut Cream
  • Brined and Slow-Poached Wild Salmon
  • Seared Sous Vide Steak with Creamed Spinach
  • Lemon Curd with Sliced Citrus

The class will be held on Wednesday, September 28, 2011, from 6:30 to 9:30 p.m. at Sur La Table in Kirkland, Washington. Tickets are $95 and can be purchased through Sur La Table. For tickets and more information, click here.

New Recipe in the Library: Mughal Curry Sauce

We served this lamb shank with Mughal curry, Indian sorrel leaves, fresh apricot slices, and cashew halvah (halvah recipe on page 5·93).

Just what does curry mean, anyway? Find out its history, flavors, the science behind chilies, and more in our 7 Things You Didn’t Know About Curry list. We’re sure you’ll be eager to try it out yourself, so we’ve provided the Mughal Curry Sauce recipe from the Historic Lamb Curries spread in volume 5 of Modernist Cuisine. We’ve also compiled several helpful hints to make your curry a success! Find the new page here.

Nathan Talks Texas Barbecue on Bloomberg

On a recent business trip to Austin, Texas, Nathan Myhrvold seized the opportunity to make a pilgrimage to not one, not two, but four renowned barbecue joints within 24 hours. Writing for Bloomberg, Nathan chronicles his encounters in Texas’s Cult of Smoke: Barbecue-Land Journeys. Driving 35 miles to Lockhart, Texas, Nathan and a few friends dined at Smitty’s, Kreuz Market, and Black’s. The next morning, he woke up at dawn to drive 50 miles to visit Snow’s in Lexington, Texas, a joint that makes barbecue so sought after that the place opens only on Saturday mornings.

Sausage, pork ribs, and brisket served on traditional butcher paper at Kreuz Market in Lockhart, Texas.

Modernist Cuisine covers the art and science of barbecue in great detail. Do you have strong opinions on the subject? Tell us in the comments or on our forum.

Poll: Help us choose prints for the third printing!

We are going back to print! That’s exciting in and of itself, but it also means we get to choose four new 8″ x 10″ prints to accompany the volumes in boxed copies of Modernist Cuisine.

Help us select by choosing your four favorite photos from among those below. Polls will close Thursday, September 15, 2011. After all, we have deadlines to meet!

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