The other week Nathan Myhrvold, undisputed polymath and co-author of the contemporary classic that is Modernist Cuisine, was in Toronto for a special lecture organised by The Cookbook Store’s Alison Fryer.
Good Food Revolution were there to observe the proceedings and then share with you Myhrvold’s take on making Pea Butter and Broth with the help of a centrifuge. Amazing stuff!
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Last week The Cookbook store hosted a fascinating two hour hands-on workshop at Toronto’s Nella Cucina. The demonstration was presented by Chef John Placko, Culinary Director for MapleLeaf Foods, and covered techniques detailed in Nathan Myhrvold’s six volume Modernist Cuisine. Good Food Revolution were hiding in the audience (comprised of enthusiastic Toronto foodsters and a smattering of Hogtown’s top Chefs) to capture the proceedings.
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These days, at The Cookbook Store, Alison Fryer has one book that’s bigger, and pricier, than all the others. Fryer talks to GFR’s Malcolm Jolley about Nathan Myhrvold’s six volume Modernist Cuisine (which she is selling for a mere $599) and has a look at the book.
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