How BIG is Your Cook Book… Does it Have a Food Sciences Section?
Welcome to The Cooking Lab, home to Modernist Cuisine. Explore the space where the team does its research, recipe development, photography, and copious amounts of mad science.
Modernist Cuisine is an inter-disciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial department—all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.
The Cooking Lab is home to a state-of-the-art research kitchen and laboratory that is the backbone of Modernist Cuisine. Stocked with a centrifuge, rotary evaporator, freeze dryer, rotor stator homogenizer, pizza oven, laser cutter, autoclave, and even a soft serve machine, the lab is a culinary wonderland. Our team of research and development chefs works alongside chemists, physicists, and machinists in the pursuit of new cooking innovations.
See what others have to say about this cool culinary creative tool: http://modernistcuisine.com/press/notable-press/#all
The team has written and produced Modernist Cuisine: The Art and Science of Cooking (2011), Modernist Cuisine at Home (2012), Modernist Cuisine at Home App (2013) and The Photography of Modernist Cuisine (2013). The Cooking Lab, Modernist Cuisine’s in-house publishing division, publishes all of Modernist Cuisine’s printed books. In addition to publishing, The Cooking Lab also provides consulting, R&D, and invention services to food companies and culinary equipment makers, large and small.
> Source: http://modernistcuisine.com/