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11 marzo 2011 5 11 /03 /marzo /2011 12:13

 

 

After my last post about the book (MODERNIST CUISINE ) and my post about the "Making Of" (Modernist Cuisine - THE MAKING OF )  here you have the pictures of the 30 Course Dinner at the lab AND the menu.

 

 

With these 2 elements, Play the game: which name for each plate??

 

 

 

Slideshow

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Mushroom omelette

 

 

 

 King salmon with spiced butter

 

 

Jus Gras: Another constructed cream for the sauce: chicken jus emulsified with chicken fat.

 

 

 

Barbecue: Pork rib and a slice of brisket—check out the smoke ring on those! They're cold smoked, then cooked sous-vide. There are 9 different sauce recipes in the book, ranging from a traditional Kansas City-style sweet sauce to a centrifuged clear sauce. The only thing missing from the barbecue was my favorite part: the bark. The texture seems interesting though.

 

 Goat Milk Ricotta, Pea Juice, Pea Butter Toast, Cinnamon Oil

 

 

  Pistachio Gelato, Cocoa Milk, Black Olve

 

 

 

Caramel Mou:

A gruyère flavored caramel wrapped in an agar sheet. The caramels were really delicious—nicely texture with a distinct nutty creaminess.

 

 

 

 

  

Gummy Worms: Olive oil and vanilla bean flavored. These were made in a fishing lure mold.

 

 

 

Cannelés (MY FAVORITE DESSERT!) : The cannelés themselves were fine, if a little tough, but the whiskey cream again had that weird gloppy texture that the baked potato dip had.

 

 

 

David Chang looks happy at this meal... I would be for sure!

 

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11 marzo 2011 5 11 /03 /marzo /2011 10:04

 

"This book will change the way we under stand the kitchen" Ferrán Adrià

 

 

 

..... Two days ago I did a post about this wonderful book (If you missed it, check here MODERNIST CUISINE ) and I wanted to know more abouth the MAKING OF and about the Lab.

 

 

VIDEOS

 

First of all, I have seen that there is a YouTube MODERNIST CUISINE CHANNEL with some videos:

link

 

 

My favorite?

The popcorn popping! It is a butterfly!

link

 

 

 

PICTURES

 

Here you have!

The last one, here below, it`s the wok explanation.

Enjoy!

 

 

 

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9 marzo 2011 3 09 /03 /marzo /2011 09:47

7-SV135-Modernist-Cuisine-400x300.jpg       0311scoopwok.jpg  

modern_cuisine.jpg 

 

I got the information that Nathan Myhrvold's, ex Microsoft CTO, published five volumes cookbooks named "Modernist Cuisine" for 625 dollars (pre-order at Amazon for 462 dollars).


What?!

 

Some of my favorite Chefs have already the acrylic case but I wanted to know more.

 

 

The title

 

Remember you something?

Modernist  remind the revolutionary periods in the arts when painters, writers and architects killed traditional methods and created their own and new styles.

 

 

The Photos

  

Spectacular photography with graphic stills of cooking techniques.

Amazing chemical reactions.

Soul of the food... naked food.

Liquids boiling...

The most amazing? the cutaway photos that are designed to show what happens inside food as it cooks.

 

See the pictures here --->  link

 

 

The Presentation

  

There is a sixth volume, the Kitchen Manual, is spiral bound and printed on waterproof pages.

Includes recipes of Grant Achatz, Ferran Adrià, Heston Blumenthal and Wylie Dufresne.

Easy to use.

 

 

Nathan Myhrvold's

 

He's earned degrees in mathematics, geophysics, and space physics from UCLA, and PhDs in mathematical economics and theoretical physics from Princeton University.

 

Myhrvold worked for two years as a stagier at Rover's, a top French restaurant in Seattle, and he trained at the Ecole De La Varenne.

Along the way, he researched, sampled and practiced science-inspired cooking techniques from around the world.

He became focused on sous vide.

 

In 2004 he started exploring sous vide cuisine in eGullet's online forums and he decided to write a book about it - which would eventually become "Modernist Cuisine".

He hire  Chris Young, who holds degrees in biochemistry and math (from the Fat Duck restaurant, UK). Then, he hire Maxime Bilet (from the Fat Duck as well).

 

Conclusion?

 

I want it!

 

 

 

 

 

 

 

 

 

 

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29 diciembre 2010 3 29 /12 /diciembre /2010 14:35

The impressive list of books from Phaidon that proudly line our shelves have a new, exciting addition in The Book of Tapas.   Formatted with Phaidon's trademark elegance and simplicity, this is a comprehensive work exploring tapas, those delectable dishes that are an integral part of Spanish enjoyment of life, of people, and of food.   Written by Simone Ortega who brought us 1080 Recipes, this is a definitive book, one in which the endlessly varied, creative world of tapas unfolds in its pages.   It includes an introduction by chef and restaurateur José Andrés who helped adapt the book for American audiences.

 

Tapas may be the most convivial food invented.  Eaten casually, tapas are small plates of food to sample and share with friends.  "You meet your friends," states Andrés. "You chat.  You have a glass of wine and order a few little plates.  You share and you sample a little of everything."  In addition to being a community food, Tapas may be the most flexible of foods.  They can be served hot or cold, simple or fancy, or mixed together in any combination. With such a mix of ingredients, tapas may be the healthiest of food, the a wide variety of dishes containing a wide range of nutrients.  

 

Tapas originated in Andalusia, the southern part of Spain, but spread to all regions of the large country, adapting to available ingredients as they traveled.  In The Book of Tapas, you will find dishes from all regions as well as new recipes, published here for the first time, that show the continuing exploration of tapas and its possibilities.  Opening the many pages of the book is a beginning section to introduce tapas that includes a glossary, and ending it is a chapter where guest chefs from Spain, Australia, France, the USA and the UK let their creativity loose to create Spanish-influenced dishes.

 

The book is divided by ingredient category  -  Vegetables, Eggs and Cheese, Fish, Meat.  Each chapter is further divided into hot and cold.  There are tapas dishes gleaned from Ortega's classic work 1080 Recipes, along with brand new recipes of Ortega's own invention.  You can choose from this tempting list according to hot or cold, or according to ease of preparation.  If you choose to create a mix, the table will be abundant. The dishes can be served with drinks in typical Spanish style, or be combined so friends can sample a variety of tastes. The recipes are fully updated and easy to follow.   And if you aren't having a tapas party, you will find many recipes that are satisfying as a meal in itself.

 

This is a versatile book with many selections.  Phaidon has kindly provided bookmarks, knowing that the reader will want to mark favorites.  There are color photographs to tease the eye, tickle the palate and guide the chef.  Enjoy life the Spanish way.

   

About the Author: With a career in food writing spanning 50 years, Simone Ortega was the foremost authority on traditional Spanish cooking, and contributed articles and recipes to countless newspapers and magazines. 1080 Recipes, written with her daughter Ines Ortega, was her most famous and best selling cookbook.

José Andrés grew up in Spain and trained under Ferran Adrià at elBulli before moving to the USA, where he was one of the first chefs to introduce tapas to American restaurant-goers. He is now the chef-proprietor of seven acclaimed restaurants in the Washington, D.C. area, and is widely acclaimed as an expert on Spanish food.

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29 diciembre 2010 3 29 /12 /diciembre /2010 14:32

 

 

 

René Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the best in the world by the San Pellegrino World’s 50 Best Restaurant awards in 2010 and received the unique ‘Chef’s Choice’ award at the same ceremony in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir.

 

At Noma, which Redzepi created from a derelict eighteenth-century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as ‘Newly-Ploughed Potato Field’ or ‘The snowman from Jukkasjärvi’, all painstakingly constructed to express their amazing array of Nordic ingredients. Redzepi’s fascination with giving his diners a real taste of their food’s environment extends to serving dishes on pebbles found in the same fields as his produce. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an exquisite level, and in doing so has created an utterly delicious cuisine.

 

Noma is an unprecedented opportunity to learn about Redzepi and Noma’s history and philosophy, the sourcing of ingredients, the experimentation behind the dishes and the cultural significance of dining at Noma. Accompanying this insight into Redzepi’s world will be over 90 of Redzepi’s recipes, by far the most comprehensive collection ever published. The book will also feature a series of specially commissioned photographs, illustrating the food and atmosphere of Noma, as well as the Nordic environment that lies at the heart of Redzepi’s cuisine.

 

 

René Redzepi is head chef and owner of Noma restaurant in Copenhagen, where he creates his inventive take on Nordic cuisine with a distinctive emphasis on regional specialities. He is widely recognized as one of the world’s most influential chefs.

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29 diciembre 2010 3 29 /12 /diciembre /2010 14:24

 

10 World-Leading Masters choose 100 Contemporary Chefs

The most exciting new chefs and restaurants around the world.

Curated by Ferran Adrià, Mario Batali, Shannon Bennet, Alain Ducasse, Fergus Henderson, Yoshihiro Murata, Gordon Ramsay, René Redzepi, Alice Waters, and Jacky Yu

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20 noviembre 2010 6 20 /11 /noviembre /2010 22:51

passard.jpgWith this book, the famous chef Alain Passard goes even further by illustrating his passion vegetable himself of his original collages forty-eight new recipes. The graphic work illustrates a new 3-star talent of the chef who shows here, as in his kitchen, a learned colors officer. History probably open the taste buds of future chefs in their ward titillating ... On the menu: banana curry madras purple sage and onion, carrots and purple basil, cinnamon, baked apple with the hibiscus flower, mushrooms in lemon thyme, purple and black tomatoes turnips in St.-Amour. ..

Released October 21, 2010

 

 passard-2.jpg

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19 noviembre 2010 5 19 /11 /noviembre /2010 21:35

 

41gPpFuy1LL BO2,204,203,200 PIsitb-sticker-arrow-click,TopI am really glad to recommend this fabulous book with fantastic pictures and recipes.

Scotland in your plate!

 

'One hundred seasonal recipes, with luscious photography, make this an ideal gift for any aspiring home cook.' (WATERSTONE'S BOOKS QUARTERLY )

'Chef Tom Kitchin shares his delicious seasonal recipes that earned his restaurant The Kitchin a Michelin star within six months of opening.' (HOT STARS )

'Tom Kitchin is a culinary genius. His new book shows you the best seasonal recipes, accompanied by photos to give you an idea of how it should turn out.' (SCOTLAND ON SUNDAY )

'He's a chef who is passionate about seasonal produce and letting the freshest ingredients shine... there is a good range of recipes from Asparagus with hollandaise to the more complex Citrus fruits with Earl Grey jelly.' (BBC GOOD FOOD MAGAZINE )

'Tom has it spot-on. His recipes, some complex, are simply explained with well-chosen accompanying images - you never feel out of your depth, but there's plenty to choose from if you want something simpler.' (www.foodloversbritain.com )

'a new culinary voice with a totally fresh and individual approach to seasonal cooking.' (YES CHEF! MAGAZINE )

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