Blog - Page 31 of 33 - Modernist Cuisine

Review: Ideas in Food

February 1, 2011

Nathan reviews Ideas in Food, by Aki Kamozawa and H. Alexander Talbot.

Food Religion

January 21, 2011

The ideologies, prejudices, semantics, and misnomers of food and the myth of simplicity.

The Leidenfrost Effect

January 11, 2011

See the Leidenfrost effect from a different angle in our latest high-speed video!

Inside The Lab with the Modernist Cuisine Kitchen Team: Trials and Variables

January 4, 2011

In the third and final post of the Inside the Lab series, I explain how one of the most tedious aspects of our job turned out to be among the most useful.

Review: Keys to Good Cooking

December 31, 2010

Nathan reviews Harold McGee’s most recent book, Keys to Good Cooking.

Inside The Lab with the Modernist Cuisine Kitchen Team: Food Styling

December 27, 2010

In this second installment of the Inside the Lab series, I will shed some light on how we captured the high-quality, amazingly vivid photographs found in the book.

A Modernist Christmas Feast

December 24, 2010

Maxime shares recipes for a Modernist Christmas feast. Merry Christmas and Happy New Year from the Modernist Cuisine culinary team!

Inside The Lab with the Modernist Cuisine Kitchen Team

December 20, 2010

The first of the three-part article series, “Inside the Lab with the Modernist Cuisine Kitchen Team” describes the process by which we developed the recipes for the book.

Sneak Peek – First Image of the Modernist Cuisine Set

December 16, 2010

First image of the Modernist Cuisine set.

Modernist Cuisine’s Printing Process & Quality

December 13, 2010

From the very beginning of this project, Modernist Cuisine was to be of the highest possible quality. From the depth of the information and accuracy of the data, to the resolution of the images and the durability of the paper, the Modernist Cuisine team went to great lengths to ensure that the finished product would be of the highest quality. Here are a few examples of what went into the process.