The News from Madrid
January 27, 2012
The world’s food press has one word to say about Nathan’s and Max’s presentation: Wow.
The world’s food press has one word to say about Nathan’s and Max’s presentation: Wow.
Our research kitchen is featured in this series on H2.
Mom’s awesome fish recipe–but much faster.
The New York Times food writer throws a dinner party at home with recipes from MC, and tips from Nathan.
Ole Troelsø asks: must great food be delicious?
Some of the best chefs and food critics in the world flew thousands of miles to eat a 33-course dinner at The Cooking Lab. Would we pull it off?
British design magazine Wallpaper has listed Modernist Cuisine as one of five life-enhancing products of the year. This may be the most eclectic short list we’ve ever found ourselves on. In the running are an ultra sophisticated toilet, a stop on a pilgrimage, an origami-like tote, and a home work space. We have to admit, […]
Here are a few of the questions audience members asked Nathan after his Town Hall lecture last month. What would you have asked him? Modernist Cuisine – Q & A w/ Nathan Myhrvold at Town Hall from Modernist Cuisine on Vimeo.
Tonight’s episode of Top Chef will feature Modernist Cuisine author Nathan Myhrvold as a guest judge. What will they make for him? We can’t say (though the videos above are a pretty good tease!); you’ll have to tune in to find out! It’s a pretty safe bet that it will feature barbecue, one of Nathan’s […]
In the third part of this series, we finally delve into what it’s like to both serve and eat 33 courses at a Cooking Lab dinner. Part 1 chronicled the shopping trip to the Farmers’ Market, and part 2 detailed the amount of prep work such a dinner takes. Small Portions Add Up This dinner […]