Home > cookbook, reviews, science > Anyone want to give me $500?

Anyone want to give me $500?

I was watching some of the foodie TED talks (Technology, Entertainment, Design) because I love to geek out like that.  One of them was by Dr. Nathan Myhrvold.  He was promoting his and his co-authors new cookbook called Modernist Cuisine: The Art and Science of Cooking.  It emphasizes the science behind all of cooking with a special emphasis on the field of molecular gastronomy.  I highly recommend checking out the talk if you are even slightly interested in the how and why of cooking.  It is a five volume set of books that contain over 2400 pages, plus a waterproof companion volume with the 1500 recipes collected for easy kitchen use.

 

That is one sharp looking set of cookbooks!

One of the things that they do in the cookbook are cut-away photos of cooking in progress.  These pictures are amazing, but not the easiest to capture.  Dr. Myhrvold said their philosophy was that it only had to look good for 1/1000th of a second.  And they succeeded!  Being a nerd, one of my favorite things is that they have differential equations in the book describing the physics behind cooking, one example is Fourier’s Law of Heat Conduction (an equation that describes how efficiently heat/energy is moved along in a certain substance).  Along with all of these, what really got me was their philosophy of wanting to make a cookbook that they wished they had while they were learning to cook.  Of course all of this greatness comes at a price of $450 plus S&H.  But what do you expect from a man who was a chief technology officer for Microsoft, a World Champion of Barbecue, Chief Gastronomic Officer for the Zagat Survey, and has formal training in mathematics, geophysics, space physics, mathematical economics, and theoretical physics.  Oh yeah, he also worked with Stephen Hawking.

How can you not want to own a cookbook with photos like this???

 

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