Nathan Myhrvold gave us a quick overview of the book and then took some questions. Following this we were escorted to the 14th floor to enjoy some truly fantastic food. The corned beef was my favorite dish of the night; I have never eaten meat so tender in my life. The acidic sauerkraut tingled my tongue in the most pleasant way. A close second was "the most creamy" polenta I ever had that was paired with a strawberry marinara. Pretty cool stuff. The only dish that did not blow me away was the carrot soup, which was too sweet and heavy for my tastes.
This book is going to change food for the better; techniques like nitro-shucking and centrifugal seperations will revolutionilize food. I have already started saving up.......
|Roasted Corn Elote|
freeze dried with N-zorbit, brown butter powder, lime and ash powder
cryo-shucked kusshi oyster, centrifuged pear juice, shaved foie gras
constructed egg stripes, steamed in a combi oven
|Polenta and Marinara|
pressure cooked in mason jars
|Caramelized Carrot Soup|
pressure-cooked with baking soda
|Pastrami, Sauerkraut, Cognac Mustard|
cooked sous vide for 32 Hours, precisely cured, brined, and fermented
|Goat Milk Ricotta and Peas|
fresh ricotta, centrifuged pea juice layers, essential oils