Modernist cuisine

One of the most important flavor-producing reactions in cooking is the Maillard reaction. In discussions of cooking, it is sometimes called "the browning reaction," but that description is incomplete at best. Indeed, it really ought to be called "the flavor reaction," not "the browning reaction."

Consider hollandaise, that unctuous mixture of warm egg yolks and butter. The sauce is so fragile because butter congeals and separates as soon as it cools. And it’s all too easy to overheat the eggs and curdle the sauce. But we show you how to avoid these problems by cooking the eggs sous vide by […]

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By the Numbers In Modernist Bread, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless-steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily […]

Dashi is elegantly simple yet incredibly important to Japanese cuisine. Literally translating to ‘broth’, dashi is full of umami goodness, which makes it both delicious alone and as an indispensable tool for layering and developing flavors in countless Japanese recipes. In fact, the distinct reaction of taste receptors with glutamate was first identified after slurping […]

By the Numbers Spanning 2,438 pages, Modernist Cuisine explores the history of cuisine and explains the science of cooking in a way that’s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science with careful attention to […]

Modernist Cuisine: The Art and Science of Cooking - http://DesireThis.com/937 - In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding

The last chapter in Modernist Cuisine at Home is devoted entirely to custards and pies, and is comprised of 55 recipes, including more than 40 variations. Here are some of our best tips for turning out delectable desserts every time this holiday seasons. Follow our advice to not only save but enhance your sweet creations. […]

Culinary Physics Blog: Exceptional food that worth a special journey. Distinctive dishes are precisely prepared, using fresh ingredients. And all other foods that can kill you. Culinary Physics is a Molecular Gastronomy blog specializing in molecular gastronomy recipes-food style, molecular book review, molecular gastronomy kit review and molecular gastronomy restaurants guide.

Make these delicious Black Pepper infused Spicy Margarita spheres using Molecular Gastronomy! Or just enjoy these as shots!