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Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking. The book is an encyclopedia and a guide to the science of contemporary cooking.
Modernist Pizza is a 2021 cookbook by Nathan Myhrvold and Francisco Migoya. The book is focused on pizza , its history and baking techniques, and a guide to the science behind it. Structure
Myhrvold cooking a meal. While working as chief technology officer at Microsoft, Myhrvold took a leave to earn a culinary diploma from École de Cuisine La Varenne in France. [16] Myhrvold's early culinary training was as an observer and unpaid apprentice at Rover's, one of Seattle's leading restaurants, with Chef Thierry Rautureau. [45]
For photographer Nathan Myhrvold, capturing the beauty of individual snowflakes presented a unique challenge. Myhrvold is co-author of Modernist Cuisine, a boundary-pushing five-volume cookbook on ...
Nathan Myhrvold, one of the world’s top experts on sous vide cooking, taught Martha his sous vide salmon technique. Using this low-temperature water bath technique is his favorite way to prepare ...
Nathan Myhrvold, the man behind groundbreaking book Modernist Cuisine, has set his sites on bread. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290 ...
Cookbook of the Year: Modernist Cuisine by Nathan Myhrvold with Chris Young and Maxime Bilet Photography: Notes from a Kitchen: A Journey Inside Culinary Obsession by Jeff Scott Reference and Scholarship: Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920 by Andrew P. Haley
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