17 November 2013

Thanksgiving Recipes Video Channel - NYTimes.com



A veritable trove of Thanksgiving and holiday recipes -- and entertainment:

Thanksgiving Recipes Video Channel - NYTimes.com




04 November 2013

Modernist Cuisine



A classic revisited:

"In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet —scientists, inven­tors, and accom­plished cooks in their own right— have cre­ated a six-volume 2,400-page set that reveals science-inspired tech­niques for prepar­ing food that ranges from the oth­er­worldly to the sub­lime. The authors —and their 20-person team at The Cooking Lab —have achieved astound­ing new fla­vors and tex­tures by using tools such as water baths, homog­e­niz­ers, cen­trifuges, and ingre­di­ents such as hydro­col­loids, emul­si­fiers, and enzymes. It is a work des­tined to rein­vent cooking."


Modernist Cuisine: The Art and Science of Cooking

Nathan Myhrvold, Chris Young, and Maxime Bilet
  • Hardcover: 2438 pages
  • Publisher: The Cooking Lab; Spi Har/Pa edition (March 7, 2011)
  • Language: English
  • ISBN-10: 0982761007
  • ISBN-13: 978-0982761007
  • Product Dimensions: 14.3 x 17.7 x 15 inches
  • Shipping Weight: 53 pounds

From the professional chef to the home cook, Modernist Cuisine is an indispensable guide for anyone who is passionate about the art and science of cooking.


Available online at Amazon.com