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Nathan Myhrvold: ‘Culinary History Has To Be Analyzed Like Art History’

In a SPIEGEL interview, inventor and chef Nathan Myhrvold, the author of the new book “Modernist Cuisine,” discusses the deployment of laboratory equipment in the kitchen, the preparation of the perfect cheeseburger and the practice of hyperdecanting — using a blender to serve wine. SPIEGEL: Mr. Myhrvold, what is wrong with the ordinary French fry? […]

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