"Modernist Cuisine" makes art out of food, but you can make this recipe at home. June 24, 2011— -- Breaking food down into pieces and then reconstructing it into magnificent art is the idea ...

Modernist Bread: The Art and Science was originally to be published this past spring, but now arrives in November. Composed of 2,642 pages and more than 1,200 recipes, the book represents four years ...

A chicken with an empty Bud can shoved up its rump may not seem worthy of being called a “modernist” dish, said Nathan Myhrvold, Chris Young, and Maxime Bilet in the new, six-volume Modernist Cuisine.

Modernist Cuisine: The Art and Science of Cooking (available March 14, co-authored with ex Fat Duck-ers Chris Young and Maxime Bilet). Myhrvold talked to UW’s Hanson Hosein, at the Four Peaks ...

Milk, eggs, cheese, tomatoes, transglutaminase, sodium citrate... It may not sound like the last grocery list you wrote, but the growing appeal of so-called modernist cooking — a science-tastic take ...

The Modernist Cuisine team has done it again. The tech-minded, science-focused, culinary company known for producing extensive anthologies and explorations of the food world will launch another epic ...

Peruse vintage home goods from Provence, pick up chocolate-dipped matzo and more food news. By Florence Fabricant The latest hefty volume quarried by the team at Modernist Cuisine, the research ...

Reporting from Bellevue, Wash. — Holding the business end of a centrifuge in one hand and a jar of pea solids and their liquid in the other, Nathan Myhrvold explains with a gleam in his eye how to ...

Technologist Nathan Myhrvold is on a mission with “Modernist Bread.” (The Cooking Lab, LLC) BELLEVUE, Wash. — Did you ever try inflating bread dough with a bicycle pump? Gourmet technologist Nathan ...

It encompasses 2,438 pages spanning six volumes, cost somewhere between $1 million and $10 million to produce, and weighs just under 40 pounds. “Modernist Cuisine: The Art and Science of Cooking” is a ...

Over the last few years, interest in the science of cookery has blossomed. If you do an Internet search for “molecular gastronomy”, you will find close to a million pages devoted to the topic. The ...