Monday, March 21, 2011

new COOKOPEDIA obsession


If you have ever considered adding on to your home in order to accommodate your cookbooks, or ever been the type to read Harold McGee’s ‘On Food and Cooking: The Science and Lore of the Kitchen,’ then you probably already know about this recent release: ‘Modernist Cuisine!’
It is a 5 volume pet project of Nathan Myhrvold. Who is that? Former Microsoft CTO with the obsession, time and money for a publishing effort this crazy.
It covers virtually every cooking method and technique used in today’s restaurant, which means it covers all of ‘that molecular gastronomy stuff’ we’ve been watching emerge over the last decades and its companion, dramaqueen photography; but there is also a return to the exploration and science of the old-world techniques as well. It is back-ordered, so I haven’t had the chance to see it or form any opinions on it. Nevertheless, I write excitedly today because the powers-that-be at my new catering company approved my request to order a copy of this at the low low price of $461.62 on Amazon, and now wait like a kid writing to Santa… or, well fine. a food geek writing to Amazon.
Fellow food geeks, check out Michael Ruhlman’s review for the New York times:

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