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Chef John Placko, who founded and teaches at Toronto’s Modern Culinary Academy, is bringing...
Read Moreby Malcolm Jolley | Mar 28, 2013 | Good Food Culture | 0
Chef John Placko, who founded and teaches at Toronto’s Modern Culinary Academy, is bringing...
Read Moreby Jamie Drummond | Nov 22, 2012 | Good Food TV | 0
Just last week I had the privilege to dine at Chef Massimo Bottura’s famed Osteria...
Read Moreby Jamie Drummond | Nov 29, 2011 | Good Food TV | 0
The other week Nathan Myhrvold, undisputed polymath and co-author of the contemporary classic that is Modernist Cuisine, was in Toronto for a special lecture organised by The Cookbook Store’s Alison Fryer.
Good Food Revolution were there to observe the proceedings and then share with you Myhrvold’s take on making Pea Butter and Broth with the help of a centrifuge. Amazing stuff!
Read Moreby Jamie Drummond | May 26, 2011 | Good Food Culture | 0
Last week The Cookbook store hosted a fascinating two hour hands-on workshop at Toronto’s Nella Cucina. The demonstration was presented by Chef John Placko, Culinary Director for MapleLeaf Foods, and covered techniques detailed in Nathan Myhrvold’s six volume Modernist Cuisine. Good Food Revolution were hiding in the audience (comprised of enthusiastic Toronto foodsters and a smattering of Hogtown’s top Chefs) to capture the proceedings.
Read Moreby | Apr 20, 2011 | Good Food Books, Good Food TV | 0
These days, at The Cookbook Store, Alison Fryer has one book that’s bigger, and pricier, than all the others. Fryer talks to GFR’s Malcolm Jolley about Nathan Myhrvold’s six volume Modernist Cuisine (which she is selling for a mere $599) and has a look at the book.
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