We love having The Cooking Lab team here. Their book, Modernist Cuisine was recently honored with two James Beard Awards: “Professional Cooking” and the top honor “Cookbook of the Year.” Established in 1990, the James Beard Foundation Awards recognize culinary professionals for excellence and achievement in their fields and continue to emphasize the Foundation’s mission: to [...]
On a less scientific note, lots of Lab folk pitched in at a worthwhile event earlier this month. Maxime Bilet, co-author of Modernist Cuisine, and his team have been conducting their gastronomic exploration here at the Lab for the last two years. Aside from concocting an epic culinary textbook, Maxime is committed to a local [...]
For three years, Nathan has been directing and funding a team here at the Lab dedicated to culinary sciences. Chemists and chefs from some of the best restaurants in the world working on the cutting edge of applying scientific knowledge to the way we prepare food. They are just about to ship the cookbook they’ve [...]
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