BUCHI Corporation is glad to share a video on the comprehensively wonderful new cook book from Modernist Cuisine.
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 2,438-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 the Buchi rotary evaporator along with water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. The lavishly illustrated books use thousands of original images to make the science and technology clear and engaging. It is a work destined to reinvent cooking.
To find out more, visit the Modernist Cuisine website.