Random thought – I am jealous of the students who get to take this class. Last week, they got to attend a cooking panel starring some famous local chefs like Jody Adams (Rialto) and Joanne Chang (Flour).
For those unfamiliar with Nathan Myhrvold, he’s the driving force behind the “Modernist Cuisine: The Art and Science of Cooking” books. It’s a six volume book that retails at $625. The books set out to show 1) step by step instructions for cooks at all levels, 2) show technique, 3) be modern, and 4) explain some food science. It’s 1500 pages. One volume alone has four pounds of ink in it. It’s got food history, equipment explanations, and an insert of the recipes on washable paper. Nathan admits that 50% of the recipes are doable by your average home cook. Another 25% requires some high tech equipment, and the last 25% of the recipes cannot even be done at the more high tech, haute cuisine restaurants.