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Displaying all articles tagged:

Nathan Myhrvold

  1. Bookshelf
    Modernist Cuisine Will Release a Bread BookYou can hope and dream, but it’s probably not going to include banana bread.
    By Hugh Merwin
  2. Leftovers
    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.
  3. Bookshelf
    The Photography of Modernist Cuisine Comes Out in OctoberNathan Myrhvold wants to know if you’re feeling what he’s feeling.
    By Hugh Merwin
  4. Quote of the Day
    Nathan Myhrvold on Chasing His Mother and the Mother of InventionNathan Myhrvold will next turn his attention to dinosaurs.
    By Hugh Merwin
  5. Video Feed
    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
  6. Bookshelf
    Watch the Modernist Technique That Turns Fancy Cheese IntoModernist Cuisine at Home is almost here — see a video preview.
    By Jenny Miller
  7. Video Feed
    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
  8. Events
    Trotter, Brock, Myhrvold… Wealthy FoodiesTrotter plans big dinner with Myhrvold and Brock.
    By Michael Gebert
  9. Bookshelf
    Modernist Cuisine at Home Coming in OctoberNathan Myhrvold & Co. unveil the at-home companion to their massive cooking tome.
    By Alan Sytsma
  10. 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
  11. 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
  12. The Grub Street Diet
    Nathan Myhrvold Gorges on Tacos at Empellón, Goes All In at RomeraNow in an easy-to-read grid format!
    By Alan Sytsma
  13. Video Feed
    Watch a Ted Talks Video of Nathan Myhrvold Revealing How He Cuts Things in HalfHint: You’ll need a machine shop.
    By Jenny Miller
  14. 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
  15. 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
  16. Quote of the Day
    More Interesting Than Times CorrectionsThe corrections to ‘Modernist Cuisine’ are, well … cerebral.
    By Alex Van Buren
  17. Contests
    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
  18. Contests
    Quick Reminder: There’s Still Time to Enter our Modernist CuisineThere are about 23 hours left to enter.
    By Alan Sytsma
  19. Video Feed
    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
  20. 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
  21. Bookshelf
    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
  22. Bookshelf
    Better Get That $625 Cookbook While You Still CanNathan Myhrvold’s ‘Modernist Cuisine’ could soon sell out its first printing.
    By Alan Sytsma
  23. Bookshelf
    Modernist Cuisine Hits a DelayNathan Myhrvold’s 2,400-page cookbook will publish in March, not December.
    By Helen Rosner
  24. Bookshelf
    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
  25. NewsFeed
    ‘Sous Vide’ — Do Try This at Home!New products and cookbooks let you use less fat to get more flavor.
    By Daniel Maurer