Quill and Quire

Book news

« Back to

Slideshow: Modernist Cuisine comes to Canada

A packed room of chefs, scientists, and food enthusiasts gathered at the University of Toronto’s Isabel Bader Theatre on Sunday to hear from Nathan Myhrvold, the visionary behind Modernist Cuisine: The Art and Science of Cooking, a six-volume, 2,400-page cookbook series that tackles topics from the history of commercialized processed food to using a centrifuge to make butter from green peas.

Myhrvold recognizes that most professional or home chefs don’t have access to a centrifuge, telling the assembled crowd that the books are really about teaching the fundamentals of time and temperature (although he enjoys the party trick of decanting wine in a blender).

Before understanding modernist techniques, first you need to understand how traditional cooking works, Myhrvold said.

Click on the slideshow for highlights of the event, which was hosted by The Cookbook Store.