Modernist Cuisine: 40 Lbs. of Art, Science, and Cooking from how did photos lab Watch Video
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Description: Would you deal with buckets of rain, hail, and freezing temperatures on a cold Wednesday night to taste cryoshucked oysters, centrifugally separated peas and pressure-cooked caramelized carrots? How about if they were cooked by the food world’s latest rock stars, the Modernist Cuisine book team? Or, if the recipes were drawn from the pages of a $625 cookbook? Many a person would and did, as the Institute of Culinary Education‘s Modernist Cuisine book launch party was packed.nDavid Chang call