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Modernist Cuisine: A Photo Tour

Nathan Myhrvold's culinary team used state-of-the-art photography equipment to document the science of food and cooking for his six-volum...
One dish served fresh every day.
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Slide 6 of 7
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The Perfect Hamburger

Myhrvold considered every component to come up with his modernist version:

• Tender hamburger bun, made from scratch and toasted in beef suet.
• Hamburger glaze of suet, pureed tomato confit, beef stock and smoked salt.
• Maitake mushroom, sautéed in beef suet.
• Romaine lettuce infused sous vide with liquid hickory smoke.
• Vacuum-compressed heirloom tomato.
Cheese slice made from aged Emmental, Comté and wheat ale.
• Short rib patty ground to vertically align the grain.
• Cremini mushroom ketchup with honey, horseradish, fish sauce, ginger and allspice.

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