Weve been working diligently to get our book done in time to make the 2010 Holiday season, but we have been overtaken by events. Proofreading and correcting 2,400 pages is, as you can imagine, a very big job, and it has been taking longer than we expected to complete that work.
Dr. Nathan Myhrvold’s presentation at the International Food Bloggers Convention (IFBC) today appeared to be a big hit with the food bloggers in attendance today. Despite the rather scientific nature of the book and the presentation, the audience seemed engaged throughout. The high speed, high definition videos and high resolution photographs elicited cheers from the […]
Is food blogging its own unique art? The short answer is yes, as I discovered during Kathleen Flinns Writing With All Five Senses workshop today. This IFBC workshop was packed with professional food bloggers who seemed to have no problem with the seemingly simple exercise of describing a lemon.
Last night, the authors of Modernist Cuisine hosted a small demonstration and reception at The Cooking Lab, where the book was created. (I say “created” rather than “written” because the book contains more original art and research than some universities — but that is for another post). In attendance were approximately 30 food bloggers, many […]
We have made a 20-page excerpt from the book available for download. This section tells the story of the book and provides insight into why we created it and the philosophy that guided us in designing and writing it. The except also discusses how we made the photographs and offers a few illustrations of the recipes to explain how our recipe formats work. We hope you enjoy it.
Welcome to our web site!
It is very exciting to have our web site go online so we can share our project with the world. We have been working away for years on the project, and we are nearing completion. The web site is a great milestone. It lets us show off a tiny bit of what is in the book.
After Microsoft, Bringing a High-Tech Eye to Professional Kitchens
Former Microsoft Genius Masters the Culinart Art of Sous-Vide
Five Things Nathan Myhrvold Taught Us About Cooking
Nathan Myhrvold’s Got a Brand New Bag
Secrets from Food Scientists
Interview