Yeah! Nathan Myhrvold has finally published his long-promised tome on modern cooking techniques.
Modernist Cuisine – The Art and Science of Cooking has popped up for pre-order with a SRP of USD$625. WTF? $625? that’s iPad country. However, …

Remember how I was really excited about that field trip to the Garden State so that I could do some shopping? Well, this is about what happened afterwards, specifically upon arriving at that super-efficient airport known …

L for Love!
Oops – guess I shouldn’t have posted my upcoming shopping spree since it may interfere with being granted entry into Italy. Okay, so that’s a joke, but this isn’t: Italian Ministry of Health secretary Francesca Martini is …

I’m going back to the US!
In spite of the “affreux” nature of current cross-border travel, I’m actually looking forward to this. I spent much of my time as a free hire for the Swiss traveling …

No, that’s not a Ziploc container of glomerular filtrate (you crazy wonk): it’s actually clarified quail broth, or what I like to refer to as “freshly-squeezed” quail juice.
Clarification of stock into consommé has been around since …

My most recent amuse-bouche demo generated a little bit of buzz among the participants and the basic “recipes” I handed out afterwards were not deemed to be satisfactory. Ergo, an expansion on the original post …