Category: cooking techniques

Chefs, cooking techniques, Resources, writings

What to Say About Modernist Cuisine

I wrote an article about Modernist Cuisine: The Art and Science of Cooking, an interview with Nathan Myhrvold, and a profile of co-author Maxime Bilet for the ICE newsletter. I’ll post some of that when it comes out, but this is more of a stream-of-consciousness post to try and understand why it was so hard to write about a book I’ve been hearing about since … Continue reading What to Say About Modernist Cuisine

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Chefs, cooking techniques, events, Resources

Working with Natural Discoveries in the Kitchen: Ángel León

This afternoon, Blue Hill and the French Culinary Institute hosted a demonstration by chef Ángel León of Aponiente in El Puerto de Santa Maria, Andalucía, Spain, featuring his work with products from the ocean. León is the son of a fisherman and serves creative seafood preparation in his 25-seat fine dining restaurant, inspired by the great knowledge of the sea and its products that he … Continue reading Working with Natural Discoveries in the Kitchen: Ángel León

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