FW: News
Jack
-----Original Message-----
From: Hervé This [mailto:herve...@paris.inra.fr]
Sent: 01 June 2010 6:54 AM
To: destinataires inconnus:
Subject: News
Dear Friends
I shall now use the blog : http://gastronomie-moleculaire.blogspot.com/
in order to make various announcements. I invite you to be a member of
this blog.
kind regards
Hervé
--
PS1. Ne manquons pas la Leçon de cloture de Jean-Marie Lehn au Collège de
France, le 4 juin à 14.00
PS2. AgroParisTech a réservé un espace aux diverses manifestations autour de
la gastronomie moléculaire :
http://podcast.agroparistech.fr/users/gastronomiemoleculaire/
Hervé This
Physico-chimiste INRA
Directeur scientifique de la Fondation Science& Culture Alimentaire
(Académie des sciences)
Président du Comité Pédagogique de l'Institut des Hautes Etudes du Gout
Groupe de Gastronomie moléculaire
Laboratoire de chimie analytique, AgroParisTech
_______________________________________________________________
UMR 1145 Ingénierie Procédés Aliment GENIAL INRA/Institut des sciences et
industries du vivant et de l'environnement (AgroParisTech)
16 rue Claude Bernard
75005 Paris
tel : +33 1 44 08 72 90
Courriel : herve...@paris.inra.fr
Un site avec une montagne d'informations sur la gastronomie moléculaire :
http://sites.google.com/site/travauxdehervethis/
Un blog personnel : http://hervethis.blogspot.com/
Un blog consacré à la gastronomie moléculaire, avec moins de points de vue
personnels : http://gastronomie-moleculaire.blogspot.com/
Le site du Laboratoire de chimie d'AgroParisTech, avec des informations
complémentaires : http://www.agroparistech.fr/-UFR-Chimie-analytique-.html
Les Cours 2009 de gastronomie moléculaire sont en ligne sur :
http://podcast.agroparistech.fr/users/gastronomiemoleculaire/
Nathan Myhrvold
The goal of the book is to cover both the techniques of recent innovations in cooking, as well as the science behind them. We cover microbiology, food safety and the physics of heat and water at a level that helps explain how techniques like sous vide really work.
It is a big project - about 2400 pages in a six-volume set.
The book is scheduled for shipping in December of this year, but today the web site is up as of today http://modernistcuisine.com/
Even if you are not interested in the book, the web site has some nice pictures, and over time we will add more content. The web site is work in progress, so it will improve and add features over time.
The Table of Contents http://modernistcuisine.com/about-modernist-cuisine/table-of-contents/ gives a good idea of what is covered in the book.
Nathan
This message and any attachments, may contain confidential and/or legally privileged information. If you are not the intended recipient of the message by the original sender, please destroy it. Message and attachments copyright © 2010, all rights reserved. Any unauthorized dissemination, distribution or copying is strictly forbidden
Marc Nicholas
Wonderful photos!
Any idea as to pricing for the set?
Thx.
-marc
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Nathan Myhrvold
We will have distribution in other countries as well - both on amazon and via stores. That is in process.
Nathan
From: molecular-...@googlegroups.com <molecular-...@googlegroups.com>
To: molecular-...@googlegroups.com <molecular-...@googlegroups.com>
Sent: Sat Aug 07 18:03:37 2010
Subject: Re: [MG] Web site for Modernist Cuisine book is now up
David Barzelay
David Barzelay
www.eatfoo.com
Chef, Lazy Bear Underground Restaurant
www.lazybearsf.com
Nathan Myhrvold
Eventually we would like to have an electronic edition, but right now getting this one is all we can handle. So I would guess it is more than year away.
Nathan
This message and any attachments, may contain confidential and/or legally privileged information. If you are not the intended recipient of the message by the original sender, please destroy it. Message and attachments copyright © 2010, all rights reserved. Any unauthorized dissemination, distribution or copying is strictly forbidden
marcel vigneron
Thank you for putting together such a wealth of modern culinary knowledge and for the pre-order discount!!!
I cant wait to lay all five "Behemoths" on the table and dive into them headfirst...
Defiantly on the Christmas wish list!!!
Marcel Vigneron
marcelv...@hotmail.com
From: david.b...@gmail.com
Date: Sat, 7 Aug 2010 20:57:57 -0700
Subject: Re: [MG] Web site for Modernist Cuisine book is now up
Christian Irabien
Finishing up my culinary degree soon and hoping to get a lot of use out of these once I'm able to stick myself in a solid kitchen!
-Christian Irabien
hrrp://growingupeating.blogspot.com
Washington, DC
Michael O'Boyle
Alejandro Trambauer
I see you're getting good press:
http://gawker.com/5607494/this-is-a-625-cookbook
Harald A. Mossle
Congratulation on your book,
Living in the Dominican Republic I would as Michael like an electronic edition.
It’s good to see how hard u guys are working.
Harald A. Mossle
Chef propietario
Restaurante Aubergine
Tel. 809-374-1382 o 809-729-9364
lo importante no es llegar, lo que importa es el camino para llegar.
From:
molecular-...@googlegroups.com
[mailto:molecular-...@googlegroups.com] On Behalf Of Alejandro
Trambauer
Sent: Domingo, 08 de Agosto de 2010 06:12 p.m.
To: molecular-...@googlegroups.com
Subject: Re: [MG] Web site for Modernist Cuisine book is now up
Congrats on your book Nathan!