'Nathan Myhrvold' on Serious Eats

Behind the Scenes at James Beard Best Cookbook Winner Modernist Cuisine's Cooking Lab

It's no surprise that this year's James Beard Journalism Award for Cookbook of the Year went to Modernist Cuisine, the 2,400 page tome that catalogued and codified many of the techniques that chefs and food scientists have developed over the last few decades. Last year we were fortunate enough to get a look behind the scenes at the labs where a team of cooks, researchers, writers, and photographers worked for years to produce the book. Now seems like a good time to dust off that old slideshow which offers a unique look at some of the food and techniques that went it it. More

Nathan Myhrvold on the Colbert Report

Nathan Myhrvold of Modernist Cuisine stopped by the Colbert Report yesterday to chat with Steven and make 72-hour pastrami and 100% pistachio ice cream. Check out Colbert's reactions to Myhrvold's book. Here are some highlights: "God ordained that things should be boiled, or baked, or fried. Those are the missionary positions of cuisine—you're getting freaky here." "Am I going to die from eating this?... That's just like leaving a piece of beef out in August for three days, and now you want me to eat it." More

Behind the Scenes at the Nathan Myhrvold's Modernist Cuisine Cooking Lab

If you've already had a chance to look at the photos insane dinner I had at the Modernist Cuisine Cooking Lab in Seattle a couple weeks back, you may be interested in knowing what goes into preparing all that food, and the book. Before the meal, we took an extensive tour of the massive warehouse space that houses the Cooking Lab. Ever seen a microwave cut in half? More

Modernist Cuisine Video: Popcorn Popping at 6,200 Frames Per Second

"People tend to start filming themselves doing stupid things when there's a high speed camera lying around," said Nathan Myhrvold during our tour of the Modernist Cuisine laboratory. This video was one of the cooler ones we watched. It shows what happens when a kernel of popcorn pops. As it heat up, moisture trapped inside converts to steam, building up a massive amount of pressure. Eventually, that pressure becomes so great the the steam starts to escape the outer shell, causing the kernel to shoot up on a thin jet of steam. More

'Modernist Cuisine' by Nathan Myhrvold: The Ultimate Cookbook

To describe Modernist Cuisine as "a cookbook" is a bit like describing Mount Everest as a hill. With 2,438 pages—3,216 full color photographs and 1.1 million words—Modernist Cuisine will surely be the longest, most thorough examination of food ever published. It hits the market next month with a price tag of $625. The ink alone weighs over 4 pounds—that's about the same as Thomas Keller's entire French Laundry Cookbook. More

Photos of the 30-Course Dinner at the Modernist Cuisine's Cooking Lab

Last Saturday, I attended a dinner hosted by Nathan Myhrvold, at his cooking lab in Bellevue just outside of downtown Seattle, the place where all of the testing, documenting, writing, and photography happened for his upcoming 2,400-page book Modernist Cuisine—a tome that documents, illustrates, and codifies pretty much every cooking technique from prehistory to the present. Normally I wouldn't do a "hey guys, look at this cool event I went to" type post, but I think this one deserves it. More

29-Course Dinner at the Modernist Cuisine's Cooking Lab in Seattle

Last week, we showed you a picture of the burger out of Modernist Cuisine, the 2,400-page cookbook by Nathan Myhrvold that catalogs, documents, and illustrates pretty much every savory cooking technique from prehistory to the present, with a particular focus on the Modernist movement of the last couple decades. Last night, I went to a dinner at the book's research laboratory in Seattle. Let's just say it was pretty freaking awesome. Check out the full menu. More

Nathan Myhrvold's Modernist Burger

A few years ago, I dubbed Heston Blumenthal's burger from his In Search of Perfection series to be The Most Labor-Intensive Burger in The World. And rightfully so. The recipe, which involves making the patty, cheese slices, ketchup, and buns takes a whopping 30 hours and 4 minutes to complete from start to finish. Well, in Modernist Cuisine, the 2,400+ page, 5 volume, $625, most-highly-anticipated-cookbook-of-the-century that's getting just as much attention for its photography as for its thoroughness, Dr. Nathan Myhrvold one-ups Heston several times over. More

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