Modernist Cooking

Former Microsoft Chief Technology Officer Nathan Myhrvold has food down to a science. Modernist cooking, AKA Molecular gastronomy, gets down to the nitty gritty of cooking techniques and ingredients via scientific measurements. Click here for recipes. Food By: Anjana Shanker and Maxime Bilet

The Science of Making Food
Photo: Scott Heimendinger

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.

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