FW: News

2 views
Skip to first unread message

Jack

unread,
Jun 1, 2010, 4:13:08 AM6/1/10
to molecular-...@googlegroups.com

-----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

unread,
Aug 7, 2010, 12:17:02 PM8/7/10
to molecular-...@googlegroups.com
As many of you know, for the last three years I have been working as part of a team writing an ambitious new book called "Modernist Cuisine, the art and science of cooking".

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

unread,
Aug 7, 2010, 9:03:37 PM8/7/10
to molecular-...@googlegroups.com
Nathan,

Wonderful photos!

Any idea as to pricing for the set?

Thx.

-marc


--
You received this message because you are subscribed to the Google Groups "Molecular Gastronomy" group.
To post to this group, send email to molecular-...@googlegroups.com.
To unsubscribe from this group, send email to molecular-gastro...@googlegroups.com.
For more options, visit this group at http://groups.google.com/group/molecular-gastronomy?hl=en.


Nathan Myhrvold

unread,
Aug 7, 2010, 10:28:14 PM8/7/10
to molecular-...@googlegroups.com
The list price in the US is $625. Amazon is currently offering it for $421 for preorder. I don't know whether they will continue that pricing in the future.

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

unread,
Aug 7, 2010, 11:57:57 PM8/7/10
to molecular-...@googlegroups.com
Thanks.   I know that printing costs on a gorgeous set like this are huge.  I want the content, but don't need the behemoths on my shelves.  Any plans to offer an electronic version for a reduced price?

David Barzelay

www.eatfoo.com
Chef, Lazy Bear Underground Restaurant
www.lazybearsf.com

Nathan Myhrvold

unread,
Aug 8, 2010, 12:41:03 AM8/8/10
to molecular-...@googlegroups.com

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

unread,
Aug 8, 2010, 4:30:49 AM8/8/10
to molecular-...@googlegroups.com
Nathan~

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

unread,
Aug 8, 2010, 11:54:31 AM8/8/10
to molecular-...@googlegroups.com
I'm definitely excited about this collection. The photoraphy looks incredible and the website is coming together nicely!  Thanks for the heads up on the pre-order.
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

unread,
Aug 8, 2010, 1:13:12 PM8/8/10
to molecular-...@googlegroups.com
Thank you for all this work , I am looking forward to this as well and would like to see an electronic edition in the near future if possible.

Michael O'Boyle

Alejandro Trambauer

unread,
Aug 8, 2010, 6:12:22 PM8/8/10
to molecular-...@googlegroups.com
Congrats on your book Nathan!
I see you're getting good press:
http://gawker.com/5607494/this-is-a-625-cookbook
I guess i'll have to wait for the ebook version.. cook's paychecks aren't that good nowadays...

Harald A. Mossle

unread,
Aug 8, 2010, 6:41:45 PM8/8/10
to molecular-...@googlegroups.com

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

www.aubergine.com.do

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!

Reply all
Reply to author
Forward
0 new messages