{"id":1153,"date":"2012-06-21T17:12:29","date_gmt":"2012-06-22T00:12:29","guid":{"rendered":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/?p=1153"},"modified":"2012-06-21T17:12:29","modified_gmt":"2012-06-22T00:12:29","slug":"modernist-cuisine-for-the-home-cook","status":"publish","type":"post","link":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/2012\/06\/21\/modernist-cuisine-for-the-home-cook\/","title":{"rendered":"Modernist Cuisine &#8211; what&#8217;s in it for a home cook?"},"content":{"rendered":"<div id=\"attachment_1157\" style=\"width: 160px\" class=\"wp-caption alignright\"><a href=\"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2012\/06\/csmonitor_modernist_cuisine.jpg\"><img aria-describedby=\"caption-attachment-1157\" loading=\"lazy\" class=\"size-thumbnail wp-image-1157\" title=\"Nathan_Myrvhold_Modernist_Cuisine\" src=\"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2012\/06\/csmonitor_modernist_cuisine-150x100.jpg\" alt=\"Nathan Myrhold and his book Modernist Cuisine\" width=\"150\" height=\"100\" srcset=\"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2012\/06\/csmonitor_modernist_cuisine-150x100.jpg 150w, https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2012\/06\/csmonitor_modernist_cuisine-300x200.jpg 300w, https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2012\/06\/csmonitor_modernist_cuisine.jpg 600w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><p id=\"caption-attachment-1157\" class=\"wp-caption-text\">Nathan Myrvhold: Modernist Cuisine<\/p><\/div>\n<p>Michele Kayal, of the <em>Associated Press<\/em>, lessons for the <span style=\"text-decoration: underline;\">home cook<\/span> can be had from wizards of modernist cuisine Nathan Myrvhold (<em>Modernist Cuisine<\/em>), Grant Achatz (fall 2012 release) and <em>Cook&#8217;s Illustrated<\/em> (<em>Science Of Good Cooking<\/em>, fall 2012 release). <a href=\"http:\/\/www.csmonitor.com\/Science\/2012\/0621\/New-books-transform-your-kitchen-into-a-lab-video\">Read on<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Michele Kayal, of the Associated Press, lessons for the home cook can be had from wizards of modernist cuisine Nathan Myrvhold (Modernist Cuisine), Grant Achatz (fall 2012 release) and Cook&#8217;s Illustrated (Science Of Good Cooking, fall 2012 release). Read on.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[68],"tags":[221,220],"_links":{"self":[{"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts\/1153"}],"collection":[{"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/comments?post=1153"}],"version-history":[{"count":6,"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts\/1153\/revisions"}],"predecessor-version":[{"id":1160,"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts\/1153\/revisions\/1160"}],"wp:attachment":[{"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/media?parent=1153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/categories?post=1153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/tags?post=1153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}