drago

The latest post on the MC facebook page means we'll need to find some more shelf space in a couple of years I guess: "After ten years with Modernist Cuisine head chef Francisco Migoya (@fjmigoya) is moving on to pursue a senior position with our friends at noma. When Chef Migoya joined our team nearly a decade ago we had yet to start Modernist Bread, Modernist Pizza, and the pastry book that’s now underway. He contributed an enormous amount to those books, and we wish him the best of luck as he begins writing his next chapter at noma. In the meantime, our work on our pastry book continues. We’re making great progress and are already finding lots of exciting results and, true to Modernist Cuisine, cases that challenge conventional wisdom around pastry. We’ve already conducted hundreds of experiments (and consumed thousands of baked goods in the process), with many, many more on the horizon. We’ll be moving forward with our research as planned during this staffing transition and expanding our team in the coming months. You’ll have to wait a bit longer until we can share some of our pastry findings with you, but you can expect some exciting publishing news in just a few weeks. Stay tuned so you don’t miss an update."

This is a similar and excellent book about the last vestiges of Jewish Cooking in Northern Transylvania, the English translation was published in 2020. https://www.amazon.com/Recipes-New-Beginning-Transylvanian-Stories/dp/3946993907 Having realized that, with the exception of cholent and flódni (a Jewish multilayered poppy-seed pastry), she knew nothing about Transylvanian Jewish cuisine, Kinga Júlia Király set out on a three-year project to fulfill her own cravings for authentic flavors—but, more profoundly, to learn about prewar recipes and customs and to find out what remained of kosher households in Northern Transylvania. She conducted some three hundred hours of participant-observer interviews, sometimes spiced with cooking sessions, with ten survivors who had experienced the Holocaust as teenagers or children. At the heart of Kinga Júlia Király’s work are the simplest things, the minutiae of everyday life. Tiny details, which, in the recording, are transformed into something of huge significance. She created handholds of remembrance for the last surviving members of a minority. https://hlo.hu/new-work/new-release-kinga-julia-kiraly-recipes-for-a-new-beginning.html

An update for those of us in the EU: my set, which I pre-ordered on the first day possible (May 20) on amazon.de is finally on the way, after multiple delays. Expected arrival date to Hungary: January the 6th.

Here is a nice video tour of their facility. Az some point chef Francisco Migoya talks about their next project, the topic of wich is still a secret. So this means new books are coming after the pizza book. Fro the love he talks about his chocolate machines, I am guessing it will have to do with sweets. Also I remember Nathan talking about some discovery regarding macarons here on Egullet, which he was not prepared to share at the time, alluding to some future pastry-sweets book. I really hope that's going to be the next one.

Amazon.de has it too, for those of us in the EU. I can't wait, loved the bread book a lot.

I am glad to hear this. Sourdough is just getting in vogue in my country, with a new group of aspiring guru-bakers, so it will be nice to have some fact backed science to input into the discourse before it becomes too esoteric.

I pre-ordered it on the first day as well, just got the news it is going to arrive between the 8th and the 11th of November. I can't wait. Does the book discuss the microbiology of sourdough in detail? Does it look into the analysis of geographically different cultures?

Thanks for the replies. So twelve of those would make up a full 7dl bottle of brandy. Impressive

I was rereading George Orwell's Down and out in Paris in London, when I found this passage: What kind of cocktail would this have been? And how much brandy would the waiter have drunk? Any ideas? The story takes place sometime around the twenties in Paris.

New update is out, with TOC and some sample pages. https://www.eater.com/2017/6/21/15845640/modernist-cuisine-bread-book

Cool suggestions, but you need a library card for those. I don't live in the UK or the US so that is not an option for me unfortunately.

I am reading more and more on my tablet, and was looking for a way to get a digital subscription for food magazines when I found Readly, the netflix for magazines. For a flat monthly fee of 10 euros you can read all the magazines you ever wanted. For me Lucky Peach alone would be worth a subscription, and back issues are there as well, searchable and clipable form. It can be used on five devices at the same time too. Normally you get two free weeks, but as a subscriber you can invite others giving them a free month's trial. I hope I am not violating any site policy by posting this invite link: https://hu.readly.com/r/Vz-GjKfPBYc4IeP7 but being able to read saveur and delicious and bbc goodfood on my nexus tablet feels like sci-fi to me even tough I have been using the service for almost six month now.

The Hungarian cult classic Szinbád (1971) by Zoltán Huszárik has an iconic lunch scene, where Szinbád (played by Zoltán Latinovits) feasts on soup, bone marrow, pheasants and tafelspitz. There is a clip on youtube: http://www.youtube.com/embed/TnEn-P7z_3Y

The best resource I found on the net was Duncan Markham's series of articles, La Macaronicité following his so called "more realiable macaron recipe" which is the Italian meringue method with a tweaked ratio, helped me successfully bake macarons on first go, even tough I was a complete and absolute beginner at the time. The articles are very valuable because he describes and illustrates common errors like over-mixing and shows how different baking temperatures affect the process. A brilliant tutorial.

I will never again lean an unsealed sous-vide bag full of a liter of vanilla custard-base against the blender just for a second, while I split the vanilla bean, which I want to put in the bag as a last minute inclusion. No, in the future I will be sure to split the bean first, and put it in the bag first before pouring the extract in the bag. I will never again attempt to pour liquid from one bag directly in another one, when the first attempt to seal goes wrong. I learnt that cleaning up spilled custard base is surprisingly hard work, and a half liter of liquid can cover a surprisingly large area… I wonder how long will the counter top smell of vanilla?