Few artists have a biography as varied as Nathan Myhrvold. The photographer, scientist, chef, and author of the award-winning Modernist Cuisine cookbooks opened his first New York City solo show this ...
He starts by putting an immersion circulator in a water bath and sets the temperature to 164 degrees; the machine will regulate the temperature to a fraction of a degree. As the water is heating up, ...
The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic ...
It is instructive to know that before Myhrvold became an expert on the science of cooking, he was the first chief technology officer at Microsoft. Aided by deft, culinary handyman Bilet, he has ...
It’s not hard to imagine the 50-plus images from Nathan Myhrvold’s collection “The Photography of Modernist Cuisine: The Exhibition,” now on display at the Southern Food and Beverage Museum, as ...
BOSTON — Decanting wine is a common tactic among some oenophiles, and involves pouring the drink through an aerator or into a special container to let it "breathe." But inventor and amateur chef ...
BIANNA GOLODRYGA: Well, now we take a look at how one man went from being a tech executive at Microsoft to leading the charge for the modern food movement. Nathan Myhrvold walked away from it all to ...
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