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Nathan Myhrvold’s “Modernist Cuisine: The Art and Science of Cooking”

For several years, Nathan Myhrvold has been working on a 6-volume, 2400-page cookbook that “reveals science-inspired techniques for preparing food.”

Myhrvold and co-author Chris Young spoke in UW CSE’s 2009-10 Distinguished Lecturer Series — and brought along a crew of chefs who treated attendees to some amazing ice cream (resulting from the confluence of pistachios, a centrifuge, liquid nitrogen, and a few other ingredients).  TechFlash, in describing the unveiling of the website for the cookbook today, links to the video of the talk, and uses photographs taken in CSE.  Read the article here.