Jump to content

Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.


Modernist Cuisine Discussions at the eGullet Forums

  • This topic is locked This topic is locked
No replies to this topic

#1 eG Forums Host

eG Forums Host
  • host
  • 2,898 posts

Posted 15 October 2012 - 11:34 AM

Modernist Cuisine at the eGullet Forums
Here at eG Forums, we have what is probably the broadest collection of information on modernist cooking anywhere. We've discussed sous vide, the general chemistry of culinary modernism, practical applications with colloids and starches, and much, much more. A lot of this discussion is contained in our topics about the books Modernist Cuisine and Modernist Cuisine at Home (we have topics on both the books and on cooking with the recipes they present), but we've been modern since before modern was cool -- click on the 'Recent discussions tagged "Modernist"' link at the bottom of this page for a small sampling of what we've been up to. And feel free to use the Search tool at the top of the page to look for specific terms or people.

Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold with Chris Young and Maxime Bilet


Support eG, buy the book at Amazon.com
About the original book (Part 1, Part 2, Part 3)
Cooking the recipes from the book (Part 1, Part 2, Part 3, Part 4)
A Q&A with the Modernist Cuisine team

Modernist Cuisine at Home by Nathan Myhrvold with Maxime Bilet


Support eG, buy the book at Amazon.com
About the book
Cooking the recipes from the book (Part 1, Part 2)

Other Modernist-related topics:
Recent discussions tagged "Modernist"
Sous Vide discussion index

  • sachieauckland likes this