In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet, scientists, inventors, and accomplished cooks in their own right, have created a six volume 2,400 page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors, and their 20-person team at The Cooking Lab, have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.
Date: Tuesday, February 22nd
Cost: $50 tax included
*ticket cost includes light appetizers and one glass of wine
To purchase tickets, click here!