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Nathan Myhrvold

Nathan Myhrvold appears in the following:

Modernist Cuisine: The Art and Science of Cooking

Tuesday, November 15, 2011

Nathan Myhrvold discusses his massive six-volume, 2,400-page set of books outlining science-inspired techniques for preparing food. Modernist Cuisine: The Art and Science of Cooking, written with Chris Young and Maxime Bilet and a 20-person team at The Cooking Lab, outlines how to use tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a collection and a project that attempts to reinvent cooking.

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