Best Food Writing 2012
“Corby Kummer, longtime senior editor for The Atlantic, reviewed and interviewed Myhrvold for a tech-savvy audience.
To see Modernist Cuisine is to covet it. Which is why, one day in May, the team that spent six years creating the oversized, over-everything five-volume work came from Bellevue, Washington, to New York City to demonstrate the wondrous object. And it is why a group of chefs, writers, and TV personalities (so stellar that one guest remarked, “The only other event that could bring th...ese people together is a funeral”) gathered one morning at Jean-Georges, the flagship restaurant of Jean-Georges Vongerichten, at the invitation of Tim and Nina Zagat. They were there to meet Nathan Myhrvold, the mastermind and financier of a book so expensive to create that he refuses to say how much he spent (other than to say it was more than $1 million but less than $10 million). They wanted to try the pastrami cooked sous-vide for 72 hours, the “tater tots” dunked in liquid nitrogen before being fried, the fruit juices spun in a centrifuge, the mushroom omelet striped with powdered-mushroom batter so that it looked like a piece of upholstery, with a perfectly spherical, magically just-cooked egg yolk right in the middle.MoreLess
To see Modernist Cuisine is to covet it. Which is why, one day in May, the team that spent six years creating the oversized, over-everything five-volume work came from Bellevue, Washington, to New York City to demonstrate the wondrous object. And it is why a group of chefs, writers, and TV personalities (so stellar that one guest remarked, “The only other event that could bring th...ese people together is a funeral”) gathered one morning at Jean-Georges, the flagship restaurant of Jean-Georges Vongerichten, at the invitation of Tim and Nina Zagat. They were there to meet Nathan Myhrvold, the mastermind and financier of a book so expensive to create that he refuses to say how much he spent (other than to say it was more than $1 million but less than $10 million). They wanted to try the pastrami cooked sous-vide for 72 hours, the “tater tots” dunked in liquid nitrogen before being fried, the fruit juices spun in a centrifuge, the mushroom omelet striped with powdered-mushroom batter so that it looked like a piece of upholstery, with a perfectly spherical, magically just-cooked egg yolk right in the middle.MoreLess
Read book Best Food Writing 2012 for free
You can download books for free in various formats, such as epub, pdf, azw, mobi, txt and others on book networks site. Additionally, the entire text is available for online reading through our e-reader. Our site is not responsible for the performance of third-party products (sites).
Write Review:
Guest
Read Also
8 / 10
User Reviews: