View Full Version : Most Important cookbook ever published.
The $625 cook book was research by Nathan Myhrvold - Google his Bio. I attended the book release along with a few others a the Restaurant Jean George NYC yesterday.
This is an incredibly important project, as it codified Modern cuisine and changes food T & P as we know it. The last time something of this nature was established, and it pale's in comparison was by Auguste Escoffier when Louis XV reign as King of France.
http://www.youtube.com/user/ModernistCuisine
http://modernistcuisine.com/
https://picasaweb.google.com/zagatbuzz/MoreFromTheModernistBreakfast?feat=flashalbum#5586 601762932303730
http://www.seriouseats.com/2011/03/modernist-cuisine-breakfast-of-food-champions.html
greenberetTFS
03-23-2011, 16:08
I'll bet they'll never put out any library additions..........;)
Big Teddy :munchin
Some thoughts concerning this project.
Yes, it is an incredible achievement which will not be repeated for some time.
Will the effect (information) of this "Tome" influence the way we approach cooking in the home? Mostly likely, but the process will take time, beginning first in the restaurant and commercial food industry.
The trickle down will occur as the education and tools become available in the marketplace, at affordable prices. Think of the impact blenders, Cuisinart, etc, or good knives have had. Only in that way will it really begin to be incorporated in the larger culture, when the merchandising meets demand.
Also, as much as this project stimulates my intellectual curiosity and aesthetic sensibilities, the aura of elitism permeates the inclusiveness of its release. The guest list; was limited to the few who have/had made significant contribution to the discourse of cuisine were present. Absent were the faces, and they, the faces on TV; really are the reflection of our culture, not a “Tome” which, for all practical purposes, is inaccessible to the public emotionally and financially.
The financial cost of dinner and equipment etc is an issue I will address shortly.
The $625 cook book was research by Nathan Myhrvold - Google his Bio. I attended the book release along with a few others a the Restaurant Jean George NYC yesterday.
This is an incredibly important project, as it codified Modern cuisine and changes food T & P as we know it. The last time something of this nature was established, and it pale's in comparison was by Auguste Escoffier when Louis XV reign as King of France.
Chef Penn,
I forwarded this to my mentor at school, an older Frech Chef, and he said, "Well, we will see. I will look at it."
Very exciting for your friend to have a Cookbook series parlayed to Escoffier.
Holly
Dozer523
03-25-2011, 15:21
The $625 cook book was research by Nathan Myhrvold Can we look forward to your new blog "Penn and Nathan"? Are you going to cook your way through it?
Julie and Julia was my favorite chick flick (I laughed at her comment about butter and the end of the world and cried when she fell asleep cooking coq au vin) I was forced to sit through it . . . when it got tough, I reminded myself she was an OSS agent.
Can we look forward to your new blog "Penn and Nathan"? Are you going to cook your way through it?
Julie and Julia was my favorite chick flick (I laughed at her comment about butter and the end of the world and cried when she fell asleep cooking coq au vin) I was forced to sit through it . . . when it got tough, I reminded myself she was an OSS agent.
Dozer Sir,
Sorry you were forced to sit though it.
In reality, Julia Childs was, is, and always will be, a bad-ass Chef! The fact that she was a female IS irrelevant. The fact that she was a bad-ass is.
She was, and always will be, an INCREDIBLE Chef, who overcame oppression, and kicked it's ass!;)
Holly
Dozer523
03-25-2011, 16:17
Dozer Sir,
Sorry you were forced to sit though it.
In reality, Julia Childs was, is, and always will be, a bad-ass Chef! The fact that she was a female IS irrelevant. The fact that she was a bad-ass is.
She was, and always will be, an INCREDIBLE Chef, who overcame oppression, and kicked it's ass!;)Holly oh for crying out loud.
I use the word "chick" in a movie discription and I become an oppressive chauvanist lacking in respect for a 'badass'. Did you miss the word "favorite"? " Did you think I was all pink about the OSS?
(Maybe I'm just overly sensitive about the word "badass" right now)
pardon-am-wah:D
Take THIS! (it was in the movie)
http://www.hulu.com/watch/3523/saturday-night-live-the-french-chef
oh for crying out loud.
I use the word "chick" in a movie discription and I become an oppressive chauvanist lacking in respect for a 'badass'.
Did you miss the word "favorite"? " Did you think I was all pink about the OSS?
(Maybe I'm just overly sensitive about the word "badass" right now)
pardon-am-wah:D
No Sir, I do not think, nor have I ever thought you a, "oppressive chauvanist lacking in respect for a 'badass'", Sir.:confused:
In fact, the word "chick" is used more often by myself, than anyone I know in our culinary environment.
So no, I will not be crying out loud...instead hardcore soups, sauces, and plates, will be made!!! Until they tell me to stop...:munchin
Holly
219seminole
03-25-2011, 17:58
Back to the cook book...I didn't find gumbo in the index (way over indexed, BTW) so I'll give this book a pass.
Dozer Sir,
In reality, Julia Childs was, is, and always will be, a bad-ass Chef! The fact that she was a female IS irrelevant. The fact that she was a bad-ass is.
She was, and always will be, an INCREDIBLE Chef, who overcame oppression, and kicked it's ass!;)
Holly
:lifter
Justin Wilson and Julia Childs. Put here for a reason. :cool:
:lifter
Justin Wilson and Julia Childs. Put here for a reason. :cool:
You no fool, I garontee! ;)
Pat
I become an oppressive chauvanist lacking in respect for a 'badass'.
Trolling for compliments again, I see...
Julie and Julia was my favorite chick flick (I laughed at her comment about butter and the end of the world and cried when she fell asleep cooking coq au vin) I was forced to sit through it . . . when it got tough, I reminded myself she was an OSS agent.
I tried the "poached egg" method from the movie this morning...it didn't work. We have "The Way to Cook" so I'll read the instructions next time. :D
Pat
$625 you say? I'll check how much Demonoid is selling it for.In other words, you'll pay someone else to steal the content for you.
Badger52
03-31-2011, 12:04
Darn. I thought the thread meant that THIS (http://www.professionalsoldiers.com/forums/showpost.php?p=370609&postcount=14) had come out on the book shelves.
alright4u
03-31-2011, 15:10
I must be in left field as usual.
I was told to own two cooks before any others.
1. "The Joy of Cooking " by Irma Rombauer and lately Marion Rombauer Becker/Ethan Becker. Then the French Chef's told me about the Encyclopedia of Cooking. Irma was before Julia to my knowledge.
2. LaRousse GASTRONOMIQUE is the self acclaimed World Authority.(The book has to be 1,000 plus pages).
In 1975 I found the book in hard copy at Logan in Boston for $20. That was the Thirty-third printing.
I have used these two books for years.
mark46th
04-02-2011, 09:11
Does it have a Chili section?
Does it have a Chili section?
Sir,
I do not know about the Book, but PM me please. An incredible Chef gave me a recipie for Chili that would even blow the socks off of QP's!:o
Holly
Bill Harsey
04-02-2011, 18:23
I must be in left field as usual.
I was told to own two cooks before any others.
1. "The Joy of Cooking " by Irma Rombauer and lately Marion Rombauer Becker/Ethan Becker. Then the French Chef's told me about the Encyclopedia of Cooking. Irma was before Julia to my knowledge...
Ethan Becker is a buddy of mine. Good guy in spite of who he chooses as friends.