As you may have guessed, The Cooking Lab is a bit different than the restaurant kitchens most chefs work in (even discounting the presence of centrifuges and rotavaps). One thing it does have in common with other professional kitchens around the world, though, is this: it takes a lot of people to make it run […]
He demonstrates making salmon sous vide and an egg-free, dairy-free gelato.
Think of it like a giant Peking Duck.
Put all the evocative flavors of this traditional holiday feast into a single bowl of Modernist goodness.
Modernist Cuisine is ranked among the best cookbooks of 2011 by Amazon and Epicurious.
CNBC puts the book on its list of must-haves for her.
MC coauthor Chris Young wraps up his tutorial on vacuum concentration with a guide to the equipment you’ll need to get started.
In this last of Ryan Matthew Smith’s four-part series on shooting the images for the book, he presents a slide show of some of his favorites.
You think you have a lot of cookbooks? You should see Myhrvold’s library.
If you’re comfortable handling hot frying oil, then you need not fear liquid nitrogen. But, speaking from first-hand experience, be sure to check that the lid is tight on the Dewar before you put it in your car.