Nathan on Slate.com
December 12, 2011
In this video, Nathan talks with journalist Jacob Weisberg about the joy and skill involved in cooking.
In this video, Nathan talks with journalist Jacob Weisberg about the joy and skill involved in cooking.
We’ve been inspired by classic Jewish cooking to serve sous vide beef short ribs with a Manischewitz jus and wasabi whipped cream. You can find the recipe, along with a video and tips, in the recipe library. Check out the intro by Scott Heimendinger from Seattle Food Geek who consulted with us on this creation!
Modernist Cuisine is now available in French, German, and Spanish from booksellers worldwide.
Nathan recently gave an invited lecture at Harvard University as part of the school’s Science & Cooking series. Watch the entire presentation, complete with Nathan dipping his hand into liquid nitrogen, here.
How amazing can a cheeseburger be? Watch our new video to find out.
A peek at what it is like to prepare a 33-course tasting meal at The Cooking Lab for 16 VIP guests (part 1 of 3)
Tickets are still available for the event on the evening of December 5.
Check out our technique that takes the humble French fry to a whole new level.
Tune in to the Jan. 4 episode to see Nathan put his BBQ expertise to work as a guest judge.
ModernistCuisine.com welcomes readers of the new French, Spanish, and German editions of the book.