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.
Tickets can be purchased in advance for $25. For tickets and more information, click here.
Nathan Myhrvold sat down with CNN to explain how to make ultrasonic fries–the most perfect French fry yet invented, in our opinion. Watch the video above and read the rest of his interview here.
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:
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.
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.
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.
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.
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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