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Freakonomics Radio
It was described as an encyclopedic treatment of the science of cooking, with modern techniques that have developed over the past two decades. It was a six volume, 2,400 page, 1,600 recipe cookbook.
Last year he published a cookbook called Modernist Cuisine.
— Episode: 70. Eating and Tweeting
Episode: 70. Eating and Tweeting
It was described as an encyclopedic treatment of the science of cooking, with modern techniques that have developed over the past two decades. It was a six volume, 2,400 page, 1,600 recipe cookbook.
Last year he published a cookbook called Modernist Cuisine.
Six volumes, 2400 pages, 3500 color photographs, 1600 recipes.
Modernist Cuisine retails for $625 but you can get it cheaper on Amazon.
It was produced by a team of three dozen people, chefs, writers, editors, photographers.
In it you'll find all sorts of recipes as well as entire chapters on microbiology for cooks, the physics of food and water and a chapter on foams.
Episode: 52. Weird Recycling
Nathan Myhrvold mentioned his cookbook, which includes a recipe for puffed chicken feet, that was discussed as an example of repurposing a byproduct into a culinary delight.
Well, I love chicken feet as it turns out. In my new cookbook we have a fantastic recipe for puffed chicken feet.
Like they need more puffing? Do you mean do you blow air in like a peaking duck?
What you do is you cook them sous vide first which makes them sort of soft. You pull the bones out. Ah. Then you dehydrate them a little bit. Then you deep fry them.
And if you've ever had chicharrones or fried pork rinds, it puffs up amazingly. Well, you do that with the chicken feet but it's got this great chicken flavor and they also look like these weird twisted puffed sort of little gloves.