David Pogue interviews Nathan for this segment headlined "Picture perfect: Nathan Myhrvold's eye-popping pictures of food"
The environmentalists say we’re doomed if we don’t drastically reduce consumption. The technologists say that human ingenuity can solve just about any problem. A debate that’s been around for decades has become a shouting match. Is anyone right?
The team behind the award-winning "Modernist Bread" book announced the subject matter and name of their next book: "Modernist Pizza." The announcement was made during an event at Modernist Cuisine Gallery in The Forum Shops at Caesar's Palace, held the first day of the International Pizza Expo.
This confidant of Bill Gates wants to reinvent how inventions are born. He created a huge patent library and a “start-up factory” that has produced prototypes of nuclear reactors, antennas and radars, but also 900 new bread recipes...
The golden loaves of bread cooling on the rack, the seven gleaming ovens and the 23-kilogram sacks of flour would look at home in a commercial bakery. But the chefs bent over tubs of dough also have a washing-machine-sized centrifuge, a freeze dryer and a fully outfitted photo studio at their disposal. And instead of bread for sale, the team of chefs and scientists at work in this cavernous kitchen in the suburbs east of Seattle are producing a 2000-page, vividly photographed book full of molecular research and recipes that will challenge traditional assumptions about how to produce the perfect loaf. The five-volume Modernist Bread: The Art and Science, coming to sturdy bookshelves in March 2017, is the latest tome from The Cooking Lab, the research kitchen and publishing house founded by Nathan Myhrvold.
Eater's Boston editor, Rachel Leah Blumenthal, reviews Nathan Myhrvold's speech on foodborne illnesses and food fads from Harvard University's annual Science & Cooking public lecture series.
The one person whom Myhrvold has most longed to cook for is Ferran Adrià. A few months ago, when he learned that his idol would be in Seaele, an invita[on went out. He proposed 50 courses in homage to a similar meal he’d had at elBulli. Adrià eagerly accepted. So did Dwight Garner of the New York Times’ Style Magazine, T.
The soon-to-be trilogy has become this decade’s most influential work about food, offering everyone from Thomas Keller to José Andrés a literal window into Myhrvold’s experiments . . . More surprising: It’s also the most profitable.
Nathan sits down and discusses everything from patents to cooking to dinosaurs with the Slashdot community.
Since cashing out of Microsoft, software genius Nathan Myhrvold has lived a nerd fantasy — digging up T. rexes, dabbling in Formula One, and creating a cooking bible only a mad scientist could love.