In The Ultimate Hamburger, scientists and cooks Nathan Myhrvold and Maxime Bilet of Modernist Cuisine describe in detail how they created their “ultimate hamburger”.
Modernist Cuisine recently published a high-end 6-volume book set, titled Modernist Cuisine: The Art and Science of Cooking, which is described as “a work destined to reinvent cooking”.
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 new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.
via Gizmodo
image via Modernist Cuisine
