This edition: Nathan Myhrvold
Original tape date: October 13, 2012.
First aired: November 9, 2012.
Nathan Myrhvold’s science-inspired techniques infuse his six-volume “Modernist Cuisine: The Art and Science of Cooking.” Find out how he and his team at The Cooking Lab created astounding new flavors and textures. Interviewer: Jeff Gordinier, New York Times food writer. Taped Sat. October 13, 2012 at the TimesCenter.
Jeff Gordinier Food Writer, New York Times
Nathan Myrhvold Author, Modernist Cuisine: The Art and Science of Cooking