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...
