The Modernist Cuisine










is to Da Vinci
 




















is to Ina Garten.







Mmmkay. Before I make myself look even more moronic (I don't know much about these culinary people, except for the ones on the Food Network, obviously) I'll just go straight to the point.


There's this new book out, and it's supposed to REINVENT cooking. It's called MODERNIST CUISINE

I went to their website and stole a few photos for you to see. The book is six-volumes long and has about 2,500 pages in it. The price tag? USD625.

Would you spend Php27,000 for it? Take a sneak peak and find out! I was totally sold!




Griddle Opener Fried Egg





"Mussels suspended in spheres of their own shucking juices made through the process of reverse spherification." -SOURCE






Barbecue Hamburger Cutaway







Pot Au Feu Plate








Quince Color Change








Eggyolk in varying temperature







String Beans in color gradient









Short Rib Plate








Cutaway Wok. (NOTE: They actually hired the services of the machine shop next door to cut some equipment in half)


The Ultimate Cheeseburger

It's like the Conceptual art of Food.  (For the art enthusiasts, remember Damien Hirst?)

These photos, although not presented to you in excellent resolution (thanks to me), are riveting. I wonder how many months it took to shoot the thousands of images in this book.