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
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
Today, I got to hear Heston Blumenthal talk about a new piece of equipment that will allow people to cook food sous vide at home. He consulted on the development of SousVide Supreme, created by Drs. Michael and Mary Dan Eades. I arrived late because I was attending a talk by Jurgen Habermas and Charles Taylor earlier that afternoon, so missed the founders’ introduction and … Continue reading Heston Blumenthal and Sous Vide
Pots and Plumes 