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Displaying all articles tagged:
Modernist Cuisine
Video Feed
Dec. 19, 2014
Modernist Cuisine’s Towering Gingerbread House Really Takes the Cake
We’re talking laser-etched pastry and Gothic stained-glass windows made from Jolly Ranchers.
By
Hugh Merwin
Bookshelf
May 14, 2014
Modernist Cuisine Will Release a Bread Book
You can hope and dream, but it’s probably not going to include banana bread.
By
Hugh Merwin
Leftovers
Nov. 15, 2013
Manresa Cookbook Signing; Blue Hill Releases Sweet-Potato Yogurt
Plus: L’Apicio’s pig roast, and more, in today’s Leftovers.
Bookshelf
May 22, 2013
The Photography of Modernist Cuisine
Comes Out in October
Nathan Myrhvold wants to know if you’re feeling what he’s feeling.
By
Hugh Merwin
Hot Hot Hot
Apr. 15, 2013
Modernist Cuisine Expands Into Kitchenware With a Baking Steel
Be still, my immersion-circulating heart!
By
Hugh Merwin
Video Feed
Oct. 9, 2012
Video Feed: Nathan Myhrvold Discusses
Modernist Cuisine at Home
Nathan Myhrvold talks to Grub Street about his new book, ‘Modernist Cuisine at Home.’
By
Michael Gebert
Bookshelf
Sept. 17, 2012
Watch the
Modernist
Technique That Turns Fancy Cheese Into
Modernist Cuisine at Home
is almost here — see a video preview.
By
Jenny Miller
Bookshelf
May 29, 2012
Modernist Cuisine at Home
Coming in October
Nathan Myhrvold & Co. unveil the at-home companion to their massive cooking tome.
By
Alan Sytsma
Cash Money
May 2, 2012
As If Nathan Myhrvold Needed to Get Richer, His Book Is Making Mega-Millions
Bastard!
By
Alyssa Shelasky
Foodievents
Mar. 14, 2012
Rene Redzepi, David Chang, and Nathan Myhrvold Coming to Town for UCLA’s
The series explores modernist meat and the use of microbes in ramen, among other science-y subjects.
By
Hadley Tomicki
Quote of the Day
Jan. 9, 2012
Nathan Myhrvold Now One Step Closer to Being Perfect Bond Villian
On the agenda: the perfect medium-rare hamburger, and also, a nuclear reactor.
By
Hugh Merwin
Overnights
Jan. 5, 2012
Top Chef
Recap: The Pits
Nine episodes in, we finally get a barbecue challenge!
By
Alexandra Martell
The Grub Street Diet
Nov. 18, 2011
Nathan Myhrvold Gorges on Tacos at Empellón, Goes All In at Romera
Now in an easy-to-read grid format!
By
Alan Sytsma
Video Feed
July 18, 2011
Watch a Ted Talks Video of Nathan Myhrvold Revealing How He Cuts Things in Half
Hint: You’ll need a machine shop.
By
Jenny Miller
Bookshelf
July 13, 2011
Second Printing of
Modernist Cuisine
On Its Way
One thousand copies of the enormous cookbook are coming in each week.
By
Hugh Merwin
Tending the Coals
July 1, 2011
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.
By
Hugh Merwin
The Other Critics
June 16, 2011
Gold Explores Umami’s Modernist Approach; Virbila Sups at Spice Table
J. Gold would rather have a turkey burger than indulge those truffle oil-abusing scoundrels at Umami Burger.
By
Hadley Tomicki
Oeno-File
May 10, 2011
How to ‘Take the Chill Off’ Red Wine: The Microwave
Along with “hyper-decanting” in a blender, you’ll be sure to appall your wine-geekiest friends.
By
Jay Barmann
Quote of the Day
Apr. 29, 2011
More Interesting Than
Times
Corrections
The corrections to ‘Modernist Cuisine’ are, well … cerebral.
By
Alex Van Buren
Contests
Apr. 26, 2011
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.
By
Alan Sytsma
Contests
Apr. 25, 2011
Quick Reminder: There’s Still Time to Enter our
Modernist Cuisine
There are about 23 hours left to enter.
By
Alan Sytsma
Contests
Apr. 19, 2011
Win a Copy of
Modernist Cuisine
From ‘Marcel’s Quantum
Syfy will be giving a copy of Nathan Myhrvold’s megabook to one lucky Grub Street reader.
By
Alan Sytsma
Video Feed
Mar. 22, 2011
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.
By
Alan Sytsma
Food Journalism
Mar. 14, 2011
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
Bookshelf
Feb. 28, 2011
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
Bookshelf
Feb. 16, 2011
Better Get That $625 Cookbook While You Still Can
Nathan Myhrvold’s ‘Modernist Cuisine’ could soon sell out its first printing.
By
Alan Sytsma
Bookshelf
Sept. 16, 2010
Modernist Cuisine
Hits a Delay
Nathan Myhrvold’s 2,400-page cookbook will publish in March, not December.
By
Helen Rosner
Bookshelf
July 7, 2010
Modernist Cuisine
, Nathan Myhrvold’s 2,200-Page Cookbook, Is
Do you have room on your bookshelf for the most comprehensive collection of science-based culinary techniques ever?
By
Helen Rosner