This book is quickly becoming one of my favorite cookbooks. It has all the typical things I might mention as positives in a book review. It has a fantastic story about the owners and the beginnings of the restaurant, it has incredible photography, … [Continue reading]
What could possibly be said about Modernist Cuisine that hasn't already been said by the hundreds of Amazon Reviewers? This 5 volume (plus kitchen manual) set of cookbooks is by far the most comprehensive modernist cooking compendium ever … [Continue reading]
Warning! If you ever plan to cook from the books you purchase do not buy this book. If however, you are more interested in inspiration, then by all means purchase here. Quay is consistently ranked one of the top 50 restaurants in the world … [Continue reading]
I’ve struggled a lot with what to say in this review of Thomas Keller’s Under Pressure. The book certainly is polarizing, as can be seen in the reviews here, but as I get more and more comfortable with modernist cooking, I find myself successfully … [Continue reading]
Heston Blumenthal is one of the most celebrated chefs in the UK and the owner of the Fat Duck, a 3 Star Michelin restaurant consistently voted Best Restaurant UK. Despite have no formal culinary training, Blumenthal has advanced the science of … [Continue reading]
A very good friend of mine recently found out she's pregnant and having a boy! In order to celebrate, her parents came up for the weekend and I prepared an epic dinner party. Now...these parents aren't just any parents. They are well versed in the … [Continue reading]
This three part tasting dish I put together to enjoy the bountiful harvest of tomatoes available near the end of summer is comprised of a tomato sorbet, a basil panna cotta, and a simple version of a tomato tart. Utilizing the freshest tomatoes and … [Continue reading]
Strawberry and Rhubarb are a classic combination often used in sweet dishes like pies. Here is takes on a more savory tone but still brightens up and adds color to a dish featuring another spring favorite, white asparagus. With the rhubarb season … [Continue reading]
Calcium Chloride is a salt made from Calcium and Chlorine that can be extracted from limestone. It is most commonly used as road salt to melt ice and suppress dust and other particles. In the food industry it is commonly used in cheese making to … [Continue reading]
If you've purchased a standalone immersion circulator like the ones from Polyscience, chances are you are going to need a tub to attach it to. Many already come with a ginormous bin, but you might want to consider another alternative. The … [Continue reading]