“The most important book in the culinary arts since Escoffier.†–Tim Zagat Still hot of the press, and already Modernist Cuisine: The Art and Science of Cookingis creating a stir. Eliciting comparisons to the Auguste Escoffier tome, Le Guide Culinaire is no small feat. (Ironically, that 100-year old text has an upcoming release date for… Continue reading Modernist Cuisine: The Art and Science of Cooking
Tag: molecular gastronomy
Move over molecules, make way for digital gastronomy
A design concept by Marcelo Coelho and Amit Zoran of the MIT Fluid Interfaces Group, Cornucopia: Digital Gastronomy looks forward and examines how food may be delivered in the future. It’s a food printer. Ingredients are stored in food canisters and are then fed into a mixer before heading off to an extruder tube. The… Continue reading Move over molecules, make way for digital gastronomy
The chemistry set you eat
This is the chemistry set of today. Those semi-dangerous labs-in-a-box are a thing of the past. Nowadays, they aren’t going to pack anything remotely dangerous into those learning kits, so you might as well look elsewhere for real fun. Since Junior no longer has the capability to produce searing acid baths for his action figures,… Continue reading The chemistry set you eat
Oil and vinegar one drop at a time
Sure, you could use an oil mister to dress up your greens, or even the old fashioned way of pouring (gasp!) a mixture over your salad, but I think that’s all a little too last millennium. In this scientific age we all need to embrace the era that we live in. If that includes salad… Continue reading Oil and vinegar one drop at a time
Retrosink: Kitchen scale with sundries
In these days of molecular gastronomy kitchen scales need to be a bit more precise than those of the past. While this American Family Kitchen Scale may not see every day use any longer, it can still hold its own as décor. No less than eight food items are painted on it, presumably to tell… Continue reading Retrosink: Kitchen scale with sundries