We have just received word that one of the co-authors of this year’s most extraordinary book* – Maxime Bilet of Modernist Cuisine, The Art & Science of Cooking – will be in London on Thursday this week. If you’re interested in hearing from a chef who can tell you what is really happening when your Christmas turkey roasts then there can be no better expert. He’s also devilishly handsome, extremely articulate and wonderfully enthusiastic. Plus he will challenge anyone who says they dislike his deep-fried Brussels sprouts.
The invitation to the party at the TASCHEN store on Thursday is here.
If you click on the image below from Modernist Cuisine you will be redirected to an Interactive Inside View of a traditional turkey with an explanation of how a turkey cooks including the myth of resting.
Maxime has also put together an ultra Modernist Christmas menu of Deep-Fried Brussels Sprouts, Christmas Ham Hock with shaved Pineapple and Cherry orbs and Sweet potato Fondant with Sage Foam on the Modernist Cuisine Blog. Click on the Deep Fried Brussels Sprouts for recipes and more information.
Maxime Bilet is the head chef of research and development in the culinary lab and one of the co-authors of Modernist Cuisine.
* I don’t expect you to take it on my say-so alone that this book is extraordinary. Instead see independent commentary here: http://modernistcuisine.com/