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Nathan Mhyrvold's Modernist Cuisine, Nukazuke, or, Burying vegetables in brown rice bran, Enzymatic peeling, Police tactics

I've been hanging out in the library again, reading Nathan Mhyrvold's Modernist Cuisine.  It's a six-volume encyclopedia of Modernist Cuisine, the foodie phenomenon resulting from the marriage of food and technology.  The books take a sober and scientific approach to food, but also a lush and seductive coffee-table-book giant-color-photograph approach.  The set cost about $650 when it first came out and they are down to a bit over $400.  I've been reading them at the library where they live in the reference room. Periodically while reading I'll take some notes or take a photo of the page.  The page above has two recipes on it.  The first one is for garlic cloves and olive oil in a mason jar, in...

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