Tag: The Cookbook Store

Nathan Myhrvold on Making Pea Butter with a Centrifuge

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!

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Modernist Cuisine: A Demo with Chef John Placko

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.

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