Modernist Cuisine: The Art and Science of Cooking

In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet—scientists, inventors, and accomplished cooks in their own right—have created a six-volume 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. Join us for an afternoon presentation on the art and science of cooking with former Microsoft CTO, inventor, entrepreneur, and award-winning chef Nathan Myhrvold for a presentation on what Tim Zagat calls "the most important book in the culinary arts since Escoffier."

[marymyhrvold]

Thank you. Interesting presentation. I was very surprised to see a new yet familiar face. I don't know about you, but all my life I've been told "...all Myhrvold's look alike."