Modernist cuisine, from the microwave

The boiled-down version of the mega-book "Modernist Cuisine" offers simpler recipes and techniques than its highly scientific counterpart. Some of the meals are even prepared by using the microwave. "The microwave tends to be an under-appreciated thing in the kitchen," said author Nathan Myhrvold. "It’s overused for one set of tasks and underused for another." In "Modernist Cuisine at Home," Myhrvold explains how to maximize the power of the microwave to cook gourmet dishes such as steamed bass with ginger and scallions or eggplant Parmesan.

View Full Article in:

New York Times (tiered subscription model), The

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
Whole Foods
Bellevue, WA
Sous Chef
Salt Lake City, UT
Executive Chef
The Lodge & Spa at Callaway Gardens Job
Pine Mountain, GA
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations