'Modernist Cuisine' by Nathan Myhrvold is a Pricey Molecular Gastronomy Guide
Marissa Brassfield — August 9, 2010 — Luxury
'Modernist Cuisine: The Art and Science of Cooking' by Nathan Myhrvold is a $625 tome on the art of molecular gastronomy. The cookbook is currently offered at Amazon for a $203 discount, which means its actual retail price is hovering around $422.
What can you expect to learn from Nathan Myhrvold's pricey cookbook? Freeze-fried lobster tail, mussels encased in a gelee of their own liquid, and how to use ingredients like hydrocolloids, emulsifiers, and enzymes.
What can you expect to learn from Nathan Myhrvold's pricey cookbook? Freeze-fried lobster tail, mussels encased in a gelee of their own liquid, and how to use ingredients like hydrocolloids, emulsifiers, and enzymes.
Trend Themes
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2. Molecular Gastronomy - Potential for restaurants and food businesses to incorporate molecular gastronomy techniques into their menus and products.
3. High-end Culinary Education - Disruptive innovation opportunity for culinary schools to offer courses and programs focused on molecular gastronomy.
Industry Implications
1. Cookbook Publishing - Opportunity for publishers to tap into the high-end cookbook market and cater to culinary enthusiasts looking for specialized techniques.
2. Restaurant and Food Services - Opportunity for restaurants and food businesses to differentiate themselves and attract customers by offering molecular gastronomy dishes.
3. Culinary Education - Disruptive innovation opportunity for culinary schools to incorporate molecular gastronomy into their curriculum and attract students interested in cutting-edge techniques.
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