We have made a 20-page excerpt from the book available for download. This section tells the story of the book and provides insight into why we created it and the philosophy that guided us in designing and writing it. The except also discusses how we made the photographs and offers a few illustrations of the recipes to explain how our recipe formats work. We hope you enjoy it.
Welcome to our web site!
It is very exciting to have our web site go online so we can share our project with the world. We have been working away for years on the project, and we are nearing completion. The web site is a great milestone. It lets us show off a tiny bit of what is in the book.
After Microsoft, Bringing a High-Tech Eye to Professional Kitchens
Former Microsoft Genius Masters the Culinart Art of Sous-Vide
Five Things Nathan Myhrvold Taught Us About Cooking
Nathan Myhrvold’s Got a Brand New Bag
Secrets from Food Scientists
Interview