ThoughtGallery.org > Nathan Myrhvold discusses “Modernist Cuisine: The Art and Science of Cooking”

Nathan Myrhvold discusses “Modernist Cuisine: The Art and Science of Cooking”

Water baths, homogenizers, centrifuges, hydrocolloids, emulsifiers, and enzymes – Nathan Myrhvold’s science-inspired techniques infuse his six-volume “Modernist Cuisine: The Art and Science of Cooking.” Find out how the scientist, inventor and accomplished cook, with his co-authors and a 20-person team at The Cooking Lab, created astounding new flavors and textures—and food you won’t forget. Interviewed by New York Times food writer and author Jeff Gordinier.











When: Sat., Oct. 13, 2012 at 11:00 am - 12:15 pm
Where: The TimesCenter
242 W. 41st St.
888-698-1870
Price: $35
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Water baths, homogenizers, centrifuges, hydrocolloids, emulsifiers, and enzymes – Nathan Myrhvold’s science-inspired techniques infuse his six-volume “Modernist Cuisine: The Art and Science of Cooking.” Find out how the scientist, inventor and accomplished cook, with his co-authors and a 20-person team at The Cooking Lab, created astounding new flavors and textures—and food you won’t forget. Interviewed by New York Times food writer and author Jeff Gordinier.

Buy tickets/get more info now