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Old 03-22-2011, 17:07   #1
Penn
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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/zagatbu...01762932303730

http://www.seriouseats.com/2011/03/m...champions.html
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Old 03-23-2011, 16:08   #2
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I'll bet they'll never put out any library additions..........

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Old 03-24-2011, 06:44   #3
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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.

Last edited by Penn; 03-27-2011 at 19:44.
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Old 03-25-2011, 15:06   #4
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Originally Posted by Penn View Post
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
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Old 03-25-2011, 15:21   #5
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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.
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Old 03-25-2011, 15:40   #6
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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
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Old 03-25-2011, 16:17   #7
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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

Take THIS! (it was in the movie)
http://www.hulu.com/watch/3523/satur...he-french-chef
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Old 03-25-2011, 17:15   #8
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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
No Sir, I do not think, nor have I ever thought you a, "oppressive chauvanist lacking in respect for a 'badass'", Sir.

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...

Holly
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Old 03-25-2011, 17:58   #9
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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.
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Old 03-25-2011, 18:05   #10
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Oh, Yeah.

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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


Justin Wilson and Julia Childs. Put here for a reason.
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Old 03-25-2011, 19:27   #11
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Justin Wilson and Julia Childs. Put here for a reason.
You no fool, I garontee!

Pat
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Old 03-26-2011, 07:31   #12
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I become an oppressive chauvanist lacking in respect for a 'badass'.
Trolling for compliments again, I see...
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Old 03-26-2011, 19:10   #13
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Originally Posted by Dozer523
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.

Pat
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Old 03-26-2011, 19:17   #14
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Thumbs down

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$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.
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Old 03-31-2011, 12:04   #15
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Darn. I thought the thread meant that THIS had come out on the book shelves.
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