Former Microsoft CTO, inventor, entrepreneur, and award-winning chef Nathan Myhrvold teamed up with world-class culinary artists and scientists Chris Young and Maxime Bilet in his Seattle experimental kitchen-laboratory to produce a revolutionary new cookbook that is an overview of the technologies and techniques of modern gastronomy.
In Modernist Cuisine: The Art and Science of Cooking, Myhrvold, Young, and Bilet—scientists, inventors, and accomplished cooks—have created a six-volume 2,438-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors—and their 20-person team at The Cooking Lab—have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.
Join Science & the City and moderator Padma Lakshmi, host of Bravo's Top Chef, for an evening of experimental cookery with the authors of the 43-pound tome that Tim Zagat calls "The most important book in the culinary arts since Escoffier."
A Modernist Cuisine recipe will be sampled during the Q&A, and a reception will follow with the opportunity to place orders for shipment of Modernist Cuisine. Those who order will receive a book plate pre-signed by the authors.
Padma Lakshmi, Bravo's Top Chef All-Stars
Nathan Myhrvold, PhD, Intellectual Ventures
Maxime Bilet, The Fat Duck
Chris Young, The Fat Duck
Reception to follow.