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| Modernist cuisine; using a vacuum pump to make tomato water, a cc by-nc-sa image via George Hackett on Flickr |
The New York Times has a lovely photo gallery from the book Modernist Cuisine: The Art and Science of Cooking, by Nathan Myhrvold, Chris Young, and Maxime Bilet. The pics are outstanding, and the book sounds like a fascinating reference for odd and inventive food preparation techniques. I don't know the authors and haven't read it, but it seems quite worth checking out... if one has a spare $500.
For now, at least some of the delicious images are free to view!
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