Subject:

Maxime Bilet

  • Blogs

    November 30, 2011

    The Trick to Perfectly Crispy Latkes: Instant Mashed Potato Flakes

    Although I don't consider myself Jewish, I did grow up in a household that observed the major Jewish holidays like Passover, Yom Kippur, and of course, Hanukkah.  One of my favorite memories of celebrating Hanukkah is the tradition of eating latkes with sour cream and apple sauce.  For the ... More >>

  • Blogs

    August 10, 2011

    My Internship at the Modernist Cuisine Cooking Lab

    My feet hurt, my back is a mess, I've got blisters from endless brunoising, and my fingertips are still burning from the liquid nitrogen.  It was the best week ever! Last week, I spent four days working as a stage (pronounced stahzje, definition: cooking intern) at the Modernist Cuisine ki ... More >>

  • Blogs

    January 26, 2011

    The Most Pretentious Mac & Cheese Ever

    It is undeniably fashionable these days for an upscale restaurant to serve "their take" on macaroni and cheese. I've seen it prepared at least a dozen ways: with wild mushrooms, with truffles, with bleu cheese, with cave-aged gruyere, in mini-cocottes, on oversized platters, broiled, baked, and dee ... More >>

  • Blogs

    November 30, 2010

    Top Food Geek Christmas Gifts of 2010

    The season of giving is upon us, and that means it's time to start Christmas shopping for the food geek in your life.  Let's face it: he (or she... but who are we kidding, it's a he) is hard to shop for.  He already owns 4 kinds of microplanes, he's got more cookbooks than Barnes & ... More >>

  • Blogs

    August 31, 2010

    A Rare Peek Inside the Modernist Cuisine Kitchen

    On Thursday, I had the extremely rare privilege of getting an inside look at the kitchen laboratory at Intellectual Ventures.  If you aren't aware, Nathan Myhrvold (Intellectual Ventures CEO) along with chefs Chris Young and Maxime Bilet, has spent the last four years working on the book M ... More >>

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