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Displaying all articles tagged:
Nathan Myhrvold
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. 7, 2013
Amanda Cohen’s Plans for Dirt Candy 2.0; Jacques Torres Hosts Wine and
Plus: a discussion about ‘The Photography of Modernist Cuisine,’ 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
Quote of the Day
Dec. 28, 2012
Nathan Myhrvold on Chasing His Mother and the Mother of Invention
Nathan Myhrvold will next turn his attention to dinosaurs.
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
Video Feed
Aug. 28, 2012
Video: Go Behind the Scenes of Charlie Trotter’s Gala Farewell, With
Get a backstage view of Charlie Trotter’s farewell gala in our nine-minute video.
By
Michael Gebert
Events
June 25, 2012
Trotter, Brock, Myhrvold… Wealthy Foodies
Trotter plans big dinner with Myhrvold and Brock.
By
Michael Gebert
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
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
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
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
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
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
NewsFeed
Sept. 2, 2008
‘Sous Vide’ — Do Try This at Home!
New products and cookbooks let you use less fat to get more flavor.
By
Daniel Maurer