Modernist Cuisine
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8 Pacific Northwest Cookbooks to Seek Out

8 Pacific Northwest Cookbooks to Seek Out | Modernist Cuisine | Scoop.it
Ready or not, here comes November—the start of the holiday shopping season. But fear not: With this trusty compendium of recently published cookbooks
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Tubes and Balls: How Scientific Does Bread Really Need to Be?

Tubes and Balls: How Scientific Does Bread Really Need to Be? | Modernist Cuisine | Scoop.it
A new cookbook splits the difference between food science and artisan bread baking.
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Nathan Myhrvold Brings Modernist Cuisine to the French Quarter

Nathan Myhrvold Brings Modernist Cuisine to the French Quarter | Modernist Cuisine | Scoop.it
The famed food photographer just opened a gallery on Royal Street
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Whole Wheat Is No Healthier than White Bread, Food Scientists Claim

Whole Wheat Is No Healthier than White Bread, Food Scientists Claim | Modernist Cuisine | Scoop.it
Is white bread healthy? Findings from Modernist Cooking's Nathan Myhrvold show that white bread is just as healthy as whole wheat.
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Amid Bakery Renaissance, Former Techie Takes Artisanal Bread to Insane New Levels

Amid Bakery Renaissance, Former Techie Takes Artisanal Bread to Insane New Levels | Modernist Cuisine | Scoop.it
Whoa. This guy is serious about bread.
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Gourmet tech: Nathan Myhrvold’s ‘Modernist Bread’ finds new twists in one of the oldest foods

Gourmet tech: Nathan Myhrvold’s ‘Modernist Bread’ finds new twists in one of the oldest foods | Modernist Cuisine | Scoop.it
Did you ever try inflating bread dough? Gourmet technologist Nathan Myhrvold did — and after thumbing through “Modernist Bread,” you just might, too.
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The Best Fall and Winter Cookbooks for Chefs

The Best Fall and Winter Cookbooks for Chefs | Modernist Cuisine | Scoop.it
Cookbooks written to appeal to chefs have never been stronger, if this fall’s batch of releases is any indication. Here is a preview of the best selections to add to your shelves.
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The secret to eating bread and not feeling bloated, according to a top chef

The secret to eating bread and not feeling bloated, according to a top chef | Modernist Cuisine | Scoop.it
Whether it’s eaten hot from the toaster and slathered with butter, cooked on hot stone and used to wrap halloumi cheese and salad, or torn up to mop up spicy curry sauce bread has been as staple of the human diet for millennia. But thanks to our aversion to starchy foods in recent years, it's has fallen out of favour. Sales have been slowly dropping in the UK for decades, and in 2015 50 million fewer loaves of bread were sold in UK supermarkets. The Grocer consumer magazine linked this to shoppers dodging carbs on spurious health grounds. 
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10 New Cookbooks for the Geeky Chef Who Never Leaves the Kitchen

10 New Cookbooks for the Geeky Chef Who Never Leaves the Kitchen | Modernist Cuisine | Scoop.it
Chefs, authors, and bloggers nerd out on single subjects like bread, cocktails, and more
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Las Vegas goes from gambling halls to shopping malls | The Gazette

Las Vegas goes from gambling halls to shopping malls | The Gazette | Modernist Cuisine | Scoop.it
The Gazette | LAS VEGAS - It doesn't take long to realize how big shopping has become in this desert destination that casino gambling once ruled.Digital signs inside the Foru
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The First Food Photography Gallery Worldwide by a Single Artist

The First Food Photography Gallery Worldwide by a Single Artist | Modernist Cuisine | Scoop.it
Introducing the Modernist Cuisine Gallery, where the groundbreaking works of photographer, chef, scientist, and author Nathan Myrhvold transports beholders to the intersection of fine art, food pho…
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Modernist Cuisine Gallery at Forum Shops dedicated to food photography — PHOTOS

Modernist Cuisine Gallery at Forum Shops dedicated to food photography — PHOTOS | Modernist Cuisine | Scoop.it
The first gallery in the world to focus solely on food photography by a single artist opened May 23 at The Forum Shops of Caesars Palace. Modernist Cuisine Gallery features groundbreaking works of photographer, chef, scientist and cookbook author Nathan Myhrvold.
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Breaking bread: While artisanal bakers rely on stale tradition, the innovative get fresh

Breaking bread: While artisanal bakers rely on stale tradition, the innovative get fresh | Modernist Cuisine | Scoop.it
Laura Brehaut: The idea that bread was better in the past is a fallacy. We’re in a golden age of craft bread
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These photos make you see food in a new way

These photos make you see food in a new way | Modernist Cuisine | Scoop.it
Nathan Myhrvold opened Modernist Cuisine Gallery on Royal Street in the French Quarter.
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Nathan Myhrvold Talks About The Economics of Dough

Nathan Myhrvold Talks About The Economics of Dough | Modernist Cuisine | Scoop.it
What's the reasoning behind the cost of a loaf of bread? Nathan Myhrvold explains.
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Using Science and History to Unlock the Secrets of Bread

Using Science and History to Unlock the Secrets of Bread | Modernist Cuisine | Scoop.it
Nathan Myhrvold and Francisco Migoya’s myth-busting new book, “Modernist Bread,” is a call for bakers to experiment and innovate.
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13 Fall Cookbooks You'll Actually Cook From

13 Fall Cookbooks You'll Actually Cook From | Modernist Cuisine | Scoop.it
Because your cookbook collection is definitely not out of control. Yet.
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Best New Cookbooks Fall 2017 | Foodie News, Chef Stories, and Cooking Advice | Tasting Table

Best New Cookbooks Fall 2017 | Foodie News, Chef Stories, and Cooking Advice | Tasting Table | Modernist Cuisine | Scoop.it
Here are the best new cookbook releases of fall 2017, with everything from cheffy deep cuts to all things bread to Bobby Flay's guide to staying fit.
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Where’s Our Laser-Shooting Mosquito Death Machine?

Where’s Our Laser-Shooting Mosquito Death Machine? | Modernist Cuisine | Scoop.it
Former Microsoft CTO Nathan Myhrvold said he was making just that in 2010. We’re still waiting.
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The 100 Greatest Home Cooks of All Time

They‘re pianists, academics, novelists, and cookbook writers. A few of them are even movie stars. But these 100 food-obsessed Americans didn‘t just cook incredible dinners for themselves—they changed the way we cook ours.
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