Physics World Names MC in 2011 Top 10 List!
December 14, 2011
The prestigious science magazine calls Modernist Cuisine “the ultimate reference book for all chefs and aspiring cooks.”
The prestigious science magazine calls Modernist Cuisine “the ultimate reference book for all chefs and aspiring cooks.”
Two different sets of stunning photos from Modernist Cuisine are now available for purchase as high-quality prints.
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.