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!
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| Griddle Opener Fried Egg |
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"Mussels suspended in spheres of their own shucking juices made through the process of reverse spherification." -SOURCE
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| Barbecue Hamburger Cutaway |
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| Pot Au Feu Plate |
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| Quince Color Change |
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| Eggyolk in varying temperature |
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| String Beans in color gradient |
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| Short Rib Plate |
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| Cutaway Wok. (NOTE: They actually hired the services of the machine shop next door to cut some equipment in half) |
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| 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.
