Nathan Myhrvold’s Modernist Cuisine keeps getting more accessible to home chefs. First it was a six-volume, 23kg, $US500 culinary encyclopaedia. Then came the two-volume, $US115Modernist Cuisine at Home. Now it’s an app — a gorgeously designed and far more practical way to learn molecular gastronomy techniques.
You have tons of vodka lying around. Maybe your friends left it. Maybe it was on sale. Maybe you bought it because it’s cheap and you heard you could make it into whatever booze you want. What?
Not so long ago, you might have walked out of a restaurant that served you ludicrous-sounding creations, like cream of mushroom foam or spheres of olive oil that explode in your mouth like salmon roe. Not anymore.