Vote on the Prints You'd Like to See Included with MC - Modernist Cuisine

Vote on the Prints You’d Like to See Included with MC

MCMay 11, 2011

[UPDATE May 19: The votes are in and tallied, and the winners are:

  1. Pectin falling from orange
  2. Levitating cheeseburger
  3. Pot roast cutaway
  4. Frying egg

We’ll be including prints of these stunners with every copy of Modernist Cuisine in a future printing. Thanks for participating!]

We’re plan­ning to include two or three 8 x10 prints of some of our most iconic pho­tos along with the books in a future print­ing of Modernist Cuisine. We invite your help in decid­ing which pho­tos to bun­dle with the book. Check the boxes next to your favorite three images from the selec­tion below, and then click the “Vote” button to submit your choices. We’ll select from among those that get the most votes. The poll closes on May 18 at 5:00 p.m. PDT.

[poll id=”1″]


12 Responses to “Vote on the Prints You’d Like to See Included with MC”

  1. Gavin Scott

    Sorry, but the fish looks like it threw up while dying, and I’ve never found that dish appealing as a result 🙂

    For the hamburger pic, I think it’s actually more interesting if you include the explanatory text labels as well. If you can, please print it on one side of the sheet with the text and on the other side without.

    G.

  2. Corey Hume

    For purposes of visual effect and concept, I think the Strawberry, Orange and Duck Aupicius. They embody what the food of MC means to me – as in there is more than meets the eye, yet it is very cleverly protrayed.

  3. Richard

    The whole concept of MC is stunning. But here in South Africa, it is a very expensive investment….!!! All the photography is unbelievably stunning. The frying egg story, I thought was quite arb. Otherwise, Well done guys. 🙂

  4. Anita Nesbitt

    my top three are:
    Pot roast cut­away from chap­ter 7 on Traditional Cooking in Volume 2
    Levitating burger from Mushroom Swiss Burger plated-dish recipe in Volume 5
    Duck Apicius from plated-dish recipe in Volume 5

  5. James Dillon

    A visual explanation of what is going on is more of what I needed to continue my personal culinary experience and educational journey. I am very appreciative of the level work that went it to creating this massive expression of the current state of the art and science of culinary arts.
    Thanks

Comment