Much thanks to Chef Fred Clabaugh for sending along this article, “Nathan Myhrvold’s Method Makes Science Of Cooking” that takes a different look at how we prepare food. Myhrvold is the author of “Modernist Cuisine” – the new six-volume, 2,400-page, 46-pound, spectacularly photographed book that retails for $625 and covers the history, science and technology of modern savory cooking.
If you read the article you’ll see that Myhrvold doesn’t prepare food in what many chefs would consider a traditional way. It’s important to read about different methods and ideas as they challenge our beliefs and push us to be better.
As Chef Clabaugh said in his e-mail to me about the article – There’s lots of fun stuff in this article that takes a look at new styles of cooking, but it also helps us remember some of the basics too.