There’s a whole chapter on water! The sous vide process is discussed at great length as well as hydrocolloids, emulsifiers and enzymes. Cross-section photographs of cooking tools like the microwave, blender, centrifuge and pressure cooker reveal their inner workings, cross section photographs of cooking methods like roasting (with burning embers over and under the pot)have sidebars with major points of information. Clearly this was a highly inventive and expensive procedure. Photos are in lush full color, with clear, attractive layouts. Author Nathan Myhrvold
is the original computer nerd-rocket scientist; he approaches the kitchen like a laboratory, cooking from a scientific as well as a gastronomic perspective, assisted by chefs Chris Young (biochemist) and Maxime Bilet (inventor, stylist, recipe development) with dozens of collaborators. He’s evidently been to many world-class restaurants and has adapted recipes from some of the hottest chefs around, including Heston Blumenthal
, Ferran Adrià
, David Chang
, Wylie Dufresne
, David Kinch
, and more. Myhrvold deserves a Nobel Prize for changing the name of molecular gastronomy to thefar more appropriate modernist cuisine. His “Modernist Cuisine
” is a masterpiece, a must for manic foodies and aspiring chefs.