Real Academia de Gastronomía Modernist Cuisine is named the 2011 publication of the year.
Top 6 Food News Stories of 2011 Good Housekeeping names MCas one of the most interesting things they covered in 2011 regarding food.
Inside the tech kitchen of the future A look at The Cooking Lab in a video by CNNMoney.
The Leonard Lopate Show Podcast of Nathan Myhrvold’s recent interview with Leonard Lopate on WNYC.
On the Science of Cooking Video and transcript of a talk with Nathan Myhrvold and introduction by his friend W. Daniel Hills.
Modernist Cuisine: The Big Book ieee spectrum’s podcast with Nathan Myhrvold covering everything from how microwaves work to what Nathan eats at home.
Kitchen Science Why Modernist Cuisineis better than an ipad.
Have You Tried Modernist Cuisine at Home? An article about the movement.
Ring My Belle with Rachel Belle: Weekend Edition A podcast with Seattle radio personality and former restaurant critic Rachel Belle.
Get started with the 40-pound set of ‘Modernist Cuisine’ Tracy Herz, of the Charleston Gazette-Mail, details her experience with MC in three parts, with a focus on cooking eggs sous vide. Part two: ‘Modernist Cuisine’: Learn how never to overcook again and part three: It took a team and a famous chef to cook the perfect egg.
ExMicrosoft Guru Myhrvold Blends Wine, Fries Watermelon Bloomberg writer Richard Vines summarizes his experience dining at The Cooking Lab.
Cooking Issues — Episode 50 — SPECIAL GUEST: Nathan Myhrvold Cooking Issues podcast.
My Internship at the Modernist Cuisine Cooking Lab Seattle Weekly blogger Scott Heimendinger (AKA Seattle Food Geek) reflects on his week completing a stage at The Cooking Lab.
High Tech Meets High Art in ‘Modernist Cuisine’ NPR Science Friday (podcast and transcript).
Maxime Bilet Has Some Grilling Tips for You Coauthor Maxime Bilet discusses the best way to grill salmon, how to get the best flavor from charcoal, and how to pick out the perfect grill for your apartment balcony.
New York Academy of Science: An Evening with Nathan Myhrvold Summary and video of Nathan’s March interview with Padma Lakshmi at NYAS.
New Statesman: The Food Issue Modernist Cuisine graces the cover of the British magazine New Statesmanin their food-centric issue.
Science & the City (podcast) Clips from Nathan Myhrvold’s March 2011 chat with Padma Lakshmi at NYAS and interviews with Maxime Bilet and slideshow.
The Guardian ‘unparalleled in its breadth and depth’
BuffaloChow Brilliant New Books, Reviewed
Myhrvold and his team manage to make the test results and technical details not only interesting but page-turning; so much knowledge is contained within the books that they felt entirely worthy of the asking price before we’d finished the first volume. In fact, Buffalo Chow decided to break their review up into two parts, the second of which can be found here.
The Wall Street Journal The Art and Craft of Modernist Cooking
[longer version at gastroenophile.com]
Institute of Culinary Education (video)
Der Spiegel Culinary History Has to be Analyzed Like Art History
SaltySeattle Man of the Millenium? Nathan Myhrvold and His “Modernist Cuisine” [includes photos of dishes served at a dinner at The Cooking Lab]
Silverbrow Modernist Cuisine: A Sceptic Recants
Grist Why the sustainable food movement should learn to love Nathan Myhrvold’s ‘Modernist Cuisine’
National Post Blending physics & food
Globe and Mail Modernist cuisine skeptics just don’t get it
Rob Mifsud, Hungry in Hogtown My personal opinion is that Modernist Cuisine lives up to the hype. I’m probably guilty of bandying about words like “masterpiece” and “bible” too often, but I’m not sure any other superlatives do Myhrvold’s masterpiece justice. Modernist Cuisinemay well be the greatest cookbook ever. [includes two hour-long audio interviews]
Associated Press First Nathan Myhrvold conquered science. Now he’s using science to conquer food
Huffington Post Modernist Cuisine Has ‘Something For Everybody’ Says Nathan Myhrvold
THE COLBERT REPORT BROADCAST Video: Nathan Myhrvold uses modern scientific methods to cook 72-hour pastrami and pistachio ice cream.
Zagat Buzz Modernist Breakfast: Check Out Photos and the Menu
Zagat Buzz News Video: A Star-Studded Modernist Breakfast
Zagat Buzz Chefs Weigh In: “Modernist Cuisine” or “Molecular Gastronomy”?
Crain’s New York Ex-Microsoft exec’s cookbook flies off shelves
NY1 Zagat: Foodies Rejoice Over “Modernist Cuisine” Release
Serious Eats Modernist Cuisine: Breakfast of Food Champions
Reuters Hefty new cookbook stirs up food world passions
CHARLIE ROSE BROADCAST Video: Nathan Myhrvold on ‘Modernist Cuisine: The Art and Science of Cooking
PCMag.com Former Microsoft Exec Conquers High-Tech Food
TODAY SHOW BROADCAST Video: Food+Science Equals Delicious Dishes
Eater.com Modernist Cuisine a Little Too Out There For Matt Lauer
Grubstreet.com Watch Nathan Myhrvold Talk Modernist Cuisine on Today
Wall Street Journal Technology Genius Cooks Up Geoduck for 90
MARTHA STEWART RADIO BROADCAST Nathan Myhrvold Talks “Modernist Cuisine” on “Morning Living”
Eater.com Colbert Impressed by Nathan Myhrvold’s Modernist Cuisine
SeattlePI.com Nathan Myhrvold talks slow pastrami, slower orgasms on ‘Colbert Report’
GeekWire.com How Stephen Colbert made Nathan Myhrvold blush
Feast TV (NBC) ‘Modernist Cuisine’ Cookbook Author Thinks Even Regular Housewives Can Make His Carrot Soup
The New Yorker The mad genius of Modernist Cuisine
The New York Times Cook From It? First, Try Lifting It
Jet City Gastrophysics Modernist Cuisine at Home: Pea Butter
Eater Defending Modernist Cuisine
Seattlemag Food News: Nathan Myhrvold’s Modernist Cuisine
USA Today That’s one meaty cookbook for $625
Seattle Weekly: Blogs Cashew Gelato (That Just Happens to Be Vegan)
Departures Modernist Cuisine
LIFE Food as Art
Bloomberg Myhrvold Wants Invention to Be Alternative Asset Class: Video
Wall Street Journal Making A 21st Century Hamburger
New York Post Big Stack Attack!
TIME The Tastemaker
Forbes Life in Full: Nathan Myhrvold
Saveur Modernist Cuisine:Defending the Spaceman
Wired Microsoft’s Former CTO Takes On Modernist Cuisine
The Washington Post The Gastronomer on ‘Modernist Cuisine’: big, beautiful, and worth the hype
Khymos An interview with Chris Young
Zagat BUZZ Health Myths Unmasked in Modernist Cuisine
Seattle Food Geek How The Modernist CuisineBook Caused My Existential Crisis–Part 1
Seattle Food Geek How The Modernist CuisineBook Caused My Existential Crisis–Part 2
The Daily Beast The Ultimate Techie Cookbook
eGullet.org Q&A with the Modernist CuisineTeam
Eater Nathan Myhrvold on Modernist Cuisine, the Importance of Photography, and Books vs. iPads
The Wall Street Journal The Game-Changing Cookbook
The Wall Street Journal My 30-Course Dinner at Nathan’s
Flip the Media My Dinner with Nathan
MSNBC The Future of Food: Drinkable Bagels & Beyond
Huffington Post Inside the Modernist CuisineKitchen Laboratory
Huffington Post TEDMED 2010: Medical Inventions
ZAGAT Buzz Sampling Nathan Myhrvold’s Modernist Cuisine
Marketplace Radio Freakonomics: Waiter, There’s a Physicist in My Soup, Part 2
POPSCI.com Breakfast at Myhrvold’s: Pea Butter, Drinkable Bagels, and Other Modernist Miracles
Marketplace Radio Freakonomics: Waiter, There’s a Physicist in My Soup, Part 1
Martha Stewart Show Cutting Edge Cuisine
Businessweek Billionaire Nathan Myhrvold’s $625 Cookbook
New York Times Gastronomes Await Modernist Cuisine
LA Times The Extremist: Nathan Myhrvold and Modernist Cuisine
New York Times After Microsoft, Bringing a High-Tech Eye to Professional Kitchens
Wired Former Microsoft Genius Masters the Culinary Art of Sous Vide
The Scientist 72-Hour Ribs (PDF)
Food Arts Big Bang Book (PDF)
Xconomy Five Things Nathan Myhrvold Taught Us About Cooking
Investors Digest Nathan Myhrvold’s Got a Brand New Bag
Star Chefs Secrets from Food Scientists
Seattle Food Geek Interview with Nathan Myhrvold: Home Cook, Modernist Chef, Pioneer, and Food Geek
Seattle Met Interview with Chris Young
Grub Street Modernist Cuisine, Nathan Myhrvold’s 2,200-Page Cookbook, Is Finally Ready
The Saveur 100 Chefs’ Edition Nathan Myrhvold
Khymos Modernist CuisineAvailable for Pre-Order
Fortune — Postcards The Brain Behind the World’s Grandest Cookbook