A Close Look at Eight Pages from the Book
February 21, 2011
This excerpt from three different volumes sparked an illuminating conversation on eGullet.
This excerpt from three different volumes sparked an illuminating conversation on eGullet.
Chris Young answers a reader’s question and discusses blowtorch types and technique.
Distribution delays and unprecedented demand may lead to shortages of Modernist Cuisine both online and in stores.
Nathan offers a remarkably candid description of the publishing and printing process.
Co-author Chris Young discusses the concept of doneness and a recent Men’s Health article in which he explains how to craft a perfectly made steak at home.
Modernist Cuisine To Enter the Cookbook Hall of Fame at the Gourmand World Cookbook Awards.
Nathan reviews Ideas in Food, by Aki Kamozawa and H. Alexander Talbot.
The ideologies, prejudices, semantics, and misnomers of food and the myth of simplicity.
See the Leidenfrost effect from a different angle in our latest high-speed video!
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.