When Modernist Cuisine went to press, Ferran Adrià had just announced that elBulli would be closing its doors by the end of 2011—in light of this news, the culinary world reeled while eagerly awaiting what would come next from Adrià. For anyone who was not able to experience the Catalonian restaurant, elBulli 2005–2011 captures elBulli’s […]
On March 7th the Modernist Cuisine team had the distinct pleasure of welcoming Ferran Adrià to The Cooking Lab. Over the course of five hours, our culinary team constructed and served nine sequencess, 50 courses in all, to honor Adrià and his newest book elBulli 2005-2011. Each sequence was thoughtfully designed to ignite the imagination and speak to the […]
If you’ve logged on to modernistcuisine.com recently, you probably noticed some changes, which include our new bread project and a few personnel additions to the Modernist Cuisine team. We’ve been working hard to improve our website in order to satisfy our main goal: to make it more user-friendly, while providing an experience that truly reflects […]
We are frequently asked what our next big project will be, and for almost a year we’ve alluded to “having something in the works.” In actuality, our culinary team has been working overtime baking and learning about bread. From crust to crumb, we are excited to finally reveal that our next book will be entirely […]
The culinary world lost an innovative voice on Tuesday. I’m shocked and deeply saddened to lose Steven, who has been a great friend to me and to the entire culinary world.
Modernist cooking isn’t just reserved for high-tech kitchens and labs; culinary ingenuity is found everywhere.
Guinness isn’t just tasty—the company has a long history of technical and scientific innovation.
Game day isn’t just a celebration of American football; it’s an ode to the United States’ adoration of snack food…
BY W. WAYT GIBBS Associated Press When you head off to the shore, the woods, or a tailgate party at the stadium, you don’t have to settle for preservative-filled hot dogs or overcooked burgers. Live a little, and take along a few inch-thick strip steaks, or maybe some fresh salmon or chicken fillets. Rest easy, […]
BY W. WAYT GIBBS Associated Press Something about fine wine invites mystique, ritual—and more than a little pretension. If you have ever ordered an old and expensive bottle of red from a master sommelier, you may have seen the ostentatious production that goes into decanting the stuff. The wine steward rolls out a gueridon (a […]