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Nathan Myhrvold, the co-author of "Modernist Cuisine," visits Melissa Clark at her home, preparing his simple sous vide salmon, gin-infused celery, seared steak 
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Scoop.it!
Nathan Myhrvold, the former Microsoft CTO, broke all the rules when he coauthored and self-published Modernist Cuisine: The Art and Science of Cooking, an award-winning, six-volume, 2,438-page cookbook, recognized as a masterpiece.
Melissa Lukach's insight:
Nathan Myhrvold talks with a SXSW host about Modernist Cuisine, Modernist Cuisine at Home, and the Photography of Modernist Cuisine.
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Microsoft genius turned food-scientist,Nathan Myhrvold, and his insanely smartModernist Cuisine team have a lot to say about smarter cooking. From hypderdecanting wine to extending the life of your salad, here are eight super smart kitchen tips.
Melissa Lukach's insight:
FoodandWine.com shares science-based tips found in Modernist Cuisine and Modernist Cuisine at Home for better cooking.
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Myhrvold and Blumenthal both use sodium citrate (derived from citrus, it’s also used in a number of commercial processed cheeses) as an emulsifier. Sodium citrate isn’t that hard to find online, but you won’t find it at the local market.
Melissa Lukach's insight:
Pickup of Noelle Carter of The Los Angeles Times's story abour making her own melty cheese. She tries Modernist Cuisine at Home's recipe along with other before developing her own.
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How do you like your mac and cheese or cauliflower cheese? No doubt you have your hidden secrets, your favourite cheese combinations (cheddar, provolone and parmesan work a treat, as one chef revea...
Melissa Lukach's insight:
Niamh Shield’s, one of the UK’s very best food bloggers, touts the wonders of sodium citrate for mac and cheese after reading Modernist Cuisine at Home.
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You could say it started with the "Cheesepocalypse" — you know, all those stories about a Velveeta shortage that have had everyone in a tizzy. And with the Super Bowl on Sunday!
Melissa Lukach's insight:
LA Time's Noelle Carter tries Modernist Cuisine at Home's recipe for homemade melty cheese, along with others, before developing her own recipe.
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There are a handful of books that are essential for me, and I find myself going to them for reference, time and again. One of those books is called Modernist Cuisine as Home.
Melissa Lukach's insight:
Review of Modernist Cuisine at Home
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Pressure cookers: A favorite of your grandmothers, this venerable vessel can cook foods faster and enhance caramelization. Fans include Maxime Bilet, co-author of the award-winning Modernist Cuisine book series. "The pressure cooker acts like a still, concentrating flavors back into sauces. Otherwise, all the flavors you smell are gone." Bilet loves it for pot-au-feu.
Melissa Lukach's insight:
The pressure cooker is a predicted trend of 2014. Includes quote by Maxime Bilet.
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Gabbie Little's insight:
For school's "interested in molecular gastronomy [they] have two excellent options" - MC and MCAH
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STEUBEN — When Joseph Kakareka talks about the chemical reactions between polyhydroxyaldehydes and polyhydroxyketones with amino acids, most people scratch their heads. That’s until he tells them that that just means putting a nice brown sugar/honey glaze on a cooking ham. “It’s just a perspective,” said Kakareka, a professor of organic chemistry at Florida Gulf ...
Melissa Lukach's insight:
A high school chemistry teacher teaches student chemistry by cooking from Modernist Cuisine at Home. Includes a recipe for grilled apple sauce from the book.
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Sous vide has revolutionized restaurant kitchens, and thanks to the cooking-tech guru Nathan Myhrvold, who adapted a slew of laboratory-level techniques like sous vide for home kitchens in his book Modernist Cuisine at Home, and who inspired this backwoods variation, it might revolutionize your hunting camp, too.
Melissa Lukach's insight:
Field and Stream shares how you can cook venison sous vide using a cooler, inspired by Modernist Cuisine at Home.
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Some home cooks—frustrated that the fine, natural cheeses they buy don't melt well—are resorting to making their own processed cheese. A recipe from "Modernist Cuisine at Home," a best-selling cookbook that emphasizes food science, recommends using an immersion blender to mix a small about of sodium citrate, an emulsifier, with water, then heating the liquid and slowly adding shredded cheese to make macaroni and cheese sauce. "The resulting texture is as smooth as melted American cheese, but as complex and intense in flavor as any of your favorite cheeses," states the recipe on Modernistcuisine.com.
Melissa Lukach's insight:
Wall Street Journal recounts how companies are trying to perfect the cheese melt and references Modernist Cuisine at Home's recipe to make your own melty cheese.
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"Anyone with a pressure cooker can make this recipe, which transmutes the dirty-sweet taste of raw carrot into a profound meditation on caramelization."
Melissa Lukach's insight:
Cooking Light's Scott Mowbray partners with a friend to make a six-course Modernist meal, which included the carrot soup and fried parsley, adapted from Modernist Cuisine at Home.
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"It tells you why certain steps and methods are so important to achieving excellent quality and taste"
Melissa Lukach's insight:
A dietician blogger shares her love of Modernist Cuisine at Home
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When Nathan Myhrvold first brought out his ‘Modernist Cuisine’, an excellent and authoritative cookbook, the complete set of six volumes were so heavy he needed a suitcase to wheel them arou...
Melissa Lukach's insight:
Time Out London reviews Modernist Cuisine at Home eBook
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Re-post of Melissa Clark's video with Nathan