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