December 19, 2011

The Modernist Holiday Feast

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.

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