You can hope and dream, but it's probably not going to include banana bread.
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Plus: a discussion about 'The Photography of Modernist Cuisine,' and more, in today's Leftovers.
Nathan Myrhvold wants to know if you're feeling what he's feeling.
Nathan Myhrvold will next turn his attention to dinosaurs.
Nathan Myhrvold talks to Grub Street about his new book, 'Modernist Cuisine at Home.'
Modernist Cuisine at Home is almost here — see a video preview.
Get a backstage view of Charlie Trotter's farewell gala in our nine-minute video.
Go inside the last night at Charlie Trotter's.
Trotter plans big dinner with Myhrvold and Brock.
Nathan Myhrvold & Co. unveil the at-home companion to their massive cooking tome.
The series explores modernist meat and the use of microbes in ramen, among other science-y subjects.
On the agenda: the perfect medium-rare hamburger, and also, a nuclear reactor.
Now in an easy-to-read grid format!
Hint: You'll need a machine shop.
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.
J. Gold would rather have a turkey burger than indulge those truffle oil-abusing scoundrels at Umami Burger.
The corrections to 'Modernist Cuisine' are, well ... cerebral.
In the end, it was a simple caveat that pushed one entry up above the rest.
There are about 23 hours left to enter.
The book's author takes to the airwaves, even though his first print run is completely sold out.