Deep Fried Brussel Sprouts
The authors of Modernist Cuisine, a collection of cookbooks focusing on the Art and Science of Cooking, have published a ‘how-to’ for a most fabulous Modernist Christmas Feast. From the consideration taken to the design of the menu, right down to the presentation and photography of the edible art, this modernist meal is an inspiration. The visual impact of the composition on the plate is as important as the taste of the dish, the food pairings are carefully considered and each and every detail is beautiful. When charged as I am with preparing something new and interesting for the holidays this year, I appreciate this great resource for influence of artistry, and expertise of technique. I have attached the images and descriptions below, as these pictures speak much louder than words. If you’d like the recipes for your holiday meal, please visit Modern Cuisine for the complete details. Bon Appetit!
Christmas Ham-Hock with Pineapple and Cherries
Garnet Yam Fondant with Sage Foam
Pumpkin Pie: Butternut Squash Custard
From the publisher: In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet—scientists, inventors, and accomplished cooks in their own right—have created a six-volume 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors—and their 20-person team at The Cooking Lab—have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.
Images found at Modernist Cuisine.