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[pmillen]

I had fewer and fewer athlete idols after discovering Buckminster Fuller.  One of my more recent is Nathan Myhrvold.

Does any member have a copy of Modernist Cuisine or Modernist Bread?

Do you frequent the Modernist Cuisine web site?

What are your thoughts?

[Kristin Meredith]

I do not know what Modernist Cuisine is, can you provide more information?  Always good to learn something new.

[Free Mr. Tony]

I paged through most of the volumes after I checked them out at the library. Crazy amount of information. Although that type of cooking is not my preferred method for most things, it's certainly worth the read to put some science behind certain thought processes. I like to know when things people have done for years just because are essentially a worthless step. Like searing a piece of meat before braising. Pretty pointless actually, and saves time and a huge mess to skip that step.

If you haven't heard it or are interested, this episode of milk street radio had a pretty lengthy interview with Nathan about bread. Also, a good all around podcast. Milk street is Christopher Kimball's more modern and updated venture  versus the old school cooks illustrated.

https://play.google.com/music/m/Dya762vcvdj2yl6qnuxa3nkcetm?t=144_Why_Does_Bread_Rise_Nathan_Myhrvold_on_Bread_Science_-_Christopher_Kimball_s_Milk_Street_Radio

[pmillen]

I do not know what Modernist Cuisine is, can you provide more information?

Happily.

First, scan Nathan Myhrvold's biographical information in Wikipedia.

Then, do an Internet search for the Modernist Cuisine web site.

Modernist Cuisine and Modernist Bread are two books he co-authored.

[heffneil]

Those books are SUPER expensive.  I always wanted them for the Food Pr0n alone!