The authors of Modernist Cuisine: Maxime Bilet, Chris Young and Nathan Myhrvold
In 2003 Chris Young had an epiphany of a meal at The Fat Duck outside London, and by the end of the meal he knew he had to work with Heston Blumenthal. Things worked out well and after a stage he was hired to build and lead the experimental kitchen at The Fat Duck. In 2007 he returned to Seattle to work with Nathan Myhrvold who at that time was very active on the eGullet forum sharing his research on the sous vide cooking technique. The project that started off as a book on sous vide eventually grew into Modernist Cuisine with 6 volumes spanning more than 2400 pages. After many delays (one being due to Amazon’s drop test which showed that the casing wasn’t sturdy enough for the books totaling 20 kg) Modernist Cuisine is ready for release in March, and will be presented at The Flemish Primitives event in Oostende, Belgium on March 14. That’s one more reason to visit the event!
Martin Lersch: Congratulations with Modernist Cuisine – it is a truly amazing accomlishment! Will you be present in Oostende?