The Science of Making Food
On the occasion of this magazine’s birthday, we asked Nathan Myhrvold’s modernist-cooking crew to dream up some dishes using their lab-nerd techniques and awesome machines. Myhrvold, with his five-volume Modernist Cuisine cookbook (and, this fall, a book for home cooks), has done more than anyone to document the modernist school of chefs that includes Ferran Adrià and Wylie Dufresne. He and his collaborators are serious, flavor-focused cooks, not tricksters, pulling the essences out of pure ingredients. The food is vibrant and inherently healthy, with small portions delivering a big payoff.