MODERNIST CUISINE 2016: A CONVERSATION WITH NATHAN MYHRVOLD

When Nathan Myhrvold published Modernist Cuisine in 2011, it helped launch the food science into the fast-growing movement it is today . Many of techniques and technologies Myhrvold discussed in his book, such as precision cooking and sous vide, have become popular in professional and home kitchens and laid the foundation for some of the fastest growing emerging kitchen technology categories today.

Wilson Rothman, Personal Technology Editor, Wall Street Journal

Nathan Myhrvold, Founder, The Cooking Lab, Author, Modernist Cuisine