Tag Archives: Modernist cuisine

Modernist Cuisine’s Foreign Editions cross the Atlantic

In the USA or Canada and prefer to consume your reading matter in a language other than English? Well your voice has been heard and understood. From today’s date Modernist Cuisine, The Art & Science of Cooking will be available … Continue reading

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Modernist Cuisine Recipe: Cold-Infused Dashi

Cold-Infused Dashi One for summer, this Modernist Cuisine, cold Japanese broth is flavourful, delicious, and elegantly simple to cook. It consists of naturally occurring ingredients, umami-rich glutamates, and flavours which intensify as cooking progresses. Dashi can traditionally be made into the … Continue reading

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Spoon in a Nutshell

SPOON IN A NUTSHELL By Marina Hopkins After four weeks of posting on Spoon’s blog, I realise that I have not yet introduced myself.  I am “the intern”.  I hasten to add that there is an unfortunate irony to this … Continue reading

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ATTENTION ALL BAKERS: Modernist Cuisine team announce new project devoted to the art and science of BREAD

We are excited to tell you that the Modernist Cuisine team have just announced their new project- a multi-volume book devoted to the art and science of BREAD. The news was just released in the US and was immediately picked up … Continue reading

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2013- A year worth preserving

2013- A year worth preserving Last year we started working with Niklas Ekstedt, the Swedish chef-restaurateur, tv personality and award winning cookery author and his bold fine dining restaurant EKSTEDT which uses only the power of wood flame to cook … Continue reading

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Modernist Cuisine at Home- The E-Book

Nathan Myhrvold, author of The Modernist Cuisine series and former Chief Technology Officer of Mircosoft has announced his first E-book, Modernist Cuisine at Home. The Cooking Lab, publishers of the Modernist Cuisine books and Inkling, the premier platform for digital books, … Continue reading

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The Photography of Modernist Cuisine: The Exhibition

It was announced yesterday by The Cooking Lab team in Seattle that the launch of their newest title, The Photography of Modernist Cuisine will be accompanied by an exhibition of the same name. The Photography of Modernist Cuisine: The Exhibition … Continue reading

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Introducing The Photography of Modernist Cuisine

The Photography of Modernist Cuisine Nathan Myhrvold announces a third book The award-winning team at Nathan Myhrvold’s Cooking Lab, who were behind cooking encyclopaedia Modernist Cuisine: The Art and Science of Cooking and last year’s Modernist Cuisine at Home, have … Continue reading

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MCAH wins an IACP award

We are delighted to announce that the Modernist Cuisine team won a  prestigious book award from the International Association of Culinary Professionals (IACP). After winning three IACP awards last year with Modernist Cuisine: The Art and Science of Cooking, their book – Modernist Cuisine at Home … Continue reading

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Modernist Cuisine at Home nominated for a James Beard Award

Nathan Myhrvold and Maxime Bilet’s Modernist Cuisine at Home has been nominated for a prestigious James Beard Award, one of the most sought after decorations on the food and restaurant scene in the USA and Canada. Established in 1990, the awards recognise … Continue reading

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