Displaying all articles tagged:
Nathan Myhrvold
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Where’s Our Laser-Shooting Mosquito Death Machine?Nathan Myhrvold said he was making just that in 2010. We’re still waiting.
By Carl Swanson
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Modernist Cuisine Will Release a Bread BookYou can hope and dream, but it’s probably not going to include banana bread.
By Hugh Merwin
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Amanda Cohen’s Plans for Dirt Candy 2.0; Jacques Torres Hosts Wine andPlus: a discussion about ‘The Photography of Modernist Cuisine,’ and more, in today’s Leftovers.
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The Photography of Modernist Cuisine Comes Out in OctoberNathan Myrhvold wants to know if you’re feeling what he’s feeling.
By Hugh Merwin
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Quote of the Day
By Hugh Merwin
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Video Feed: Nathan Myhrvold Discusses Modernist Cuisine at HomeNathan Myhrvold talks to Grub Street about his new book, ‘Modernist Cuisine at Home.’
By Michael Gebert
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Watch the Modernist Technique That Turns Fancy Cheese IntoModernist Cuisine at Home is almost here — see a video preview.
By Jenny Miller
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Video: Go Behind the Scenes of Charlie Trotter’s Gala Farewell, WithGet a backstage view of Charlie Trotter’s farewell gala in our nine-minute video.
By Michael Gebert
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Trotter, Brock, Myhrvold… Wealthy FoodiesTrotter plans big dinner with Myhrvold and Brock.
By Michael Gebert
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Modernist Cuisine at Home Coming in OctoberNathan Myhrvold & Co. unveil the at-home companion to their massive cooking tome.
By Alan Sytsma
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Foodievents
Rene Redzepi, David Chang, and Nathan Myhrvold Coming to Town for UCLA’sThe series explores modernist meat and the use of microbes in ramen, among other science-y subjects.
By Hadley Tomicki
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Quote of the Day
Nathan Myhrvold Now One Step Closer to Being Perfect Bond VillianOn the agenda: the perfect medium-rare hamburger, and also, a nuclear reactor.
By Hugh Merwin
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The Grub Street Diet
By Alan Sytsma
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Tending the Coals
Modernist Cuisine’s Maxime Bilet Has Some Grill Tips for YouThe 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.
By Hugh Merwin
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The Other Critics
Gold Explores Umami’s Modernist Approach; Virbila Sups at Spice TableJ. Gold would rather have a turkey burger than indulge those truffle oil-abusing scoundrels at Umami Burger.
By Hadley Tomicki
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Quote of the Day
More Interesting Than Times CorrectionsThe corrections to ‘Modernist Cuisine’ are, well … cerebral.
By Alex Van Buren
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We Have a Winner in Our Modernist Cuisine GiveawayIn the end, it was a simple caveat that pushed one entry up above the rest.
By Alan Sytsma
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Watch Nathan Myhrvold Talk Modernist Cuisine on TodayThe book’s author takes to the airwaves, even though his first print run is completely sold out.
By Alan Sytsma
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Food Journalism
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.
By Alan Sytsma
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So Which Technique From Modernist Cuisine Will Be the Next Foam?The book is bound to produce at least one universally copied technique.
By Alan Sytsma
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Better Get That $625 Cookbook While You Still CanNathan Myhrvold’s ‘Modernist Cuisine’ could soon sell out its first printing.
By Alan Sytsma
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Modernist Cuisine Hits a DelayNathan Myhrvold’s 2,400-page cookbook will publish in March, not December.
By Helen Rosner
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Modernist Cuisine, Nathan Myhrvold’s 2,200-Page Cookbook, IsDo you have room on your bookshelf for the most comprehensive collection of science-based culinary techniques ever?
By Helen Rosner
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‘Sous Vide’ — Do Try This at Home!New products and cookbooks let you use less fat to get more flavor.
By Daniel Maurer
