‘Bible of Futuristic Culinary Art’ Contains Cheeseburger Made Of Liquid Nitrogen

storyimages_1297116918_cuisine_640x795_310x220Everyone thought futuristic meals would be in pill form. Turns out, liquid nitrogen burgers and ultrasound fries are the way of the future. AlterNet reports:

The gastronomic world is readying for a futurist revolution with the hotly anticipated release of Nathan Myhrvold’s . An innovative exploration of how science and food interact, the 2,438-page, six-volume tome is causing a major stir.

Top Asian cuisine chef and restaurateur David Chang has called the bible of futuristic culinary art, which has recipes for cheeseburgers made with liquid nitrogen, french fries fried in ultrasound and pea soup prepared in a centrifuge, “the cookbook to end all cookbooks”.

Along with the headline-grabbing recipes, Myhrvold, a 51-year-old scientist and millionaire inventor also seems to have created – along with his Seattle-based Cooking Lab – what could be the definitive practical study of what humans eat.

[Continues at AlterNet]

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  • http://www.facebook.com/profile.php?id=580380351 Potter Dee

    Looks really awesome, if you had a massive lab chock full of expensive equipment and time and money to blow. My brother really loves this Molecular Gastronomy field but says he can’t justify the cost of a book where the vast majority of procedures require equipment that simply isn’t available to the general public. Also geneticists REALLY hate it when you break into their lab to bake brownies.

  • http://www.facebook.com/profile.php?id=580380351 Potter Dee

    Looks really awesome, if you had a massive lab chock full of expensive equipment and time and money to blow. My brother really loves this Molecular Gastronomy field but says he can’t justify the cost of a book where the vast majority of procedures require equipment that simply isn’t available to the general public. Also geneticists REALLY hate it when you break into their lab to bake brownies.

  • justagirl

    there’s a nice restaurant in my town that is experimenting with liquid nitrogen. the chef told me he put crunch berries in it to make a “crust” for ice cream. he also said that when you put oil into the liquid nitrogen, it solidifies, then, they crush it into a powder and put it on stuff so when you eat it it melts in your mouth. he made the best soup i ever had in my life and i gave him some good ideas for liquid nitrogen recipes. anyway, he was wearing a wedding band. the end.

  • justagirl

    there’s a nice restaurant in my town that is experimenting with liquid nitrogen. the chef told me he put crunch berries in it to make a “crust” for ice cream. he also said that when you put oil into the liquid nitrogen, it solidifies, then, they crush it into a powder and put it on stuff so when you eat it it melts in your mouth. he made the best soup i ever had in my life and i gave him some good ideas for liquid nitrogen recipes. anyway, he was wearing a wedding band. the end.

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