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Modernist Cuisine: Try A Shot Of Morning Bagel With Your Breakfast

What is a former child genius, who studied math, geophysics, space physics, mathematical economics, cosmology, and quantum field theories (among other things), an inventor, a world renowned nature and wildlife photographer, and a former chief technology officer for Microsoft doing in an experimental modernist kitchen?  Making shots of liquid bagel, of course!

 

Bagel In A Glass: An everything bagel, with bits of dill, lox, and chives: Photographer: Paul Adams for PopSciBagel In A Glass: An everything bagel, with bits of dill, lox, and chives: Photographer: Paul Adams for PopSci

 

Oh, I forgot to tell you that Nathan Myhrvold is also a master French chef who has just authored a $625, 2,438 page, 5-volume book, about Modernist Cuisine, coming out in March. (Save $157 by pre-ordering at Amazon; the best chefs in the world are already saying it's the best reference-come-cookbook you will ever own.) 

 

Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold: © Modernist CuisineModernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold: © Modernist Cuisine

 

Myrvoid's experimental kitchen in Seattle borrows from the most sophisticated scientific machines, converting them as necessary for food preparation, and with their help, exploring the very essence of every food you could possibly imagine... and then concocting the wildest, most succulent, textures, tastes, and combinations you never dreamed. Myhrvoid is passionate about food, but approaches it analytically, as a scientist would.

"We're the only combination cookbook studio, research kitchen, and general laboratory that I'm aware of," Myhrvold told Paul Adams of Popular Science.  And, of course, Myhvoid's photographs won't do any harm to sales.

Okay, so a liquid bagel may not be your thing.  Pea juice?  Did you know that liquefied peas create three layers of consistency, at one end a juice, and at the other a butter?

 

Whirled peas natually separate into 3 layers: Ryan Matthew Smith, Modernist Cuisine, via Popsci.comWhirled peas natually separate into 3 layers: Ryan Matthew Smith, Modernist Cuisine, via Popsci.com

 

Drink the juice...

 

Pure pea juice: Photographer: Paul Adams for PopSciPure pea juice: Photographer: Paul Adams for PopSci

 

Or enjoy the pea butter on toast... (The beautiful flower garnish is edible too!)

 

Pea butter on toast: Ryan Matthew Smith, Modernist CuisinePea butter on toast: Ryan Matthew Smith, Modernist Cuisine

 

If you're looking for a new way to enjoy your foie gras, assuming you're not going to eat it in front of a PETA member or a duck, you might be interested in this Foie Gras Bonbon...

 

Foie Gras Bonbon: Photographer: Paul Adams for PopSciFoie Gras Bonbon: Photographer: Paul Adams for PopSci

 

Let your fingers do the walking over to the Modernist Cuisine website, a great big advertisement for Myhrvold's new book, but worth visiting because you will learn things about the wave of cuisine that's already here. As you'll read and learn...

A rev­o­lu­tion is under­way in the art of cook­ing. Just as French Impressionists upended cen­turies of tra­di­tion, Modernist cui­sine has in recent years blown through the bound­aries of the culi­nary arts. Borrowing tech­niques from the lab­o­ra­tory, pio­neer­ing chefs at world-renowned restau­rants such as elBulli, The Fat Duck, Alinea, and wd~50 have incor­po­rated a deeper under­stand­ing of sci­ence and advances in cook­ing tech­nol­ogy into their culi­nary art. (source)

 

PopSci, Modernist CuisineWikipedia,
To get a glimpse of Myrvold's Kitchen Laboratory, visit the Gallery at PopSci