|Credit: Melissa Lehuta and Chris Hoover/|
Modernist Cuisine, LLC
I began this project as the Lead Photographer late last year after finishing up the massive Modernist Cuisine: The Art and Science of Cooking as the Assistant Photo Editor to Ryan Smith from 2008-2011.
I'm telling you as the person who got to eat everything after I photographed it that these recipes are absolutely amazing! They are user-friendly to the average person and delicious recipes that I'm looking forward to making myself at home. There is even a fat-free mac and cheese!
A big thanks to everyone on the culinary team including Anjana Shanker, Sam Fahey-Burke, Johnny Zhu, Grant Crilly, Kimberly Schaub, Aaron Verzosa, and Maxime Bilet. We also had a great photo team this time around including Chris Hoover, Tyson Stole and Stephanie Billmayer.
The 23-chapter book ranges everything from Equipment and Techniques to various recipes including Eggs, Soups and Salads, Carnitas, Chicken, Mac and Cheese, Desserts and even Dishes for the Microwave. There are plenty of recipes for both vegetarians and carnivores.The book also includes a water-proof kitchen manual as Modernist Cuisine: The Art and Science of Cooking did which is very handy in the kitchen when things get a bit messy.