Modernist Cuisine at Home Coming in October
Nathan Myhrvold & Co. unveil the at-home companion to their massive cooking tome.
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All Blog Posts Tagged:
‘nathan myhrvold’
Showing 1-15 of 15 posts
Nathan Myhrvold Now One Step Closer to Being Perfect Bond Villian
On the agenda: the perfect medium-rare hamburger, and also, a nuclear reactor.
Nathan Myhrvold Gorges on Tacos at Empellón, Goes All In at Romera
Now in an easy-to-read grid format!
Watch a Ted Talks Video of Nathan Myhrvold Revealing How He Cuts Things in Half
Hint: You'll need a machine shop.
Modernist Cuisine’s Maxime Bilet Has Some Grill Tips for You
The co-author of the most scientific cookbook of all time has a few things to tell you about what happens when bacon fat is sprayed on charcoal.
More Interesting Than Times Corrections
The corrections to 'Modernist Cuisine' are, well ... cerebral.
We Have a Winner in Our Modernist Cuisine Giveaway
In the end, it was a simple caveat that pushed one entry up above the rest.
Quick Reminder: There’s Still Time to Enter our Modernist Cuisine Giveaway!
There are about 23 hours left to enter.
Watch Nathan Myhrvold Talk Modernist Cuisine on Today
The book's author takes to the airwaves, even though his first print run is completely sold out.
Why Is Everyone So Down on the Term ‘Molecular Gastronomy’?
If 'Modernist Cuisine' gives us anything, it's a new way to describe science-forward food.
So Which Technique From Modernist Cuisine Will Be the Next Foam?
The book is bound to produce at least one universally copied technique.
Better Get That $625 Cookbook While You Still Can
Nathan Myhrvold's 'Modernist Cuisine' could soon sell out its first printing.
Modernist Cuisine Hits a Delay
Nathan Myhrvold's 2,400-page cookbook will publish in March, not December.
Modernist Cuisine, Nathan Myhrvold’s 2,200-Page Cookbook, Is Finally Ready
Do you have room on your bookshelf for the most comprehensive collection of science-based culinary techniques ever?
‘Sous Vide’ — Do Try This at Home!
New products and cookbooks let you use less fat to get more flavor.
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