Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.
Ex-Microsoft billionaire Nathan Myhrvold—an inventor, accomplished cook, and general renaissance geek—is the backer and brains behind the Beard-award-winning $625, 5-volume cookbook set Modernist Cuisine, a wondrously photographed science-of-the-kitchen encyclopedia that doubles as a cookbook for the liquid-nitrogen school of chefs. Recently (in advance of announcing this October’s Modernist Cuisine at Home volume for $115), he’s been hosting marathon dinners at his company’s combination kitchen, metalworking shop and scientific research facility (among other things, they’re working on tools to combat malaria, and keep a roomful of mosquitos fed on raisins). I was lucky enough to attend one dinner late last week, at which Myhrvold was very much acting the chef role with co-author Maxime Bilet. All shots by iPhone—some are a bit grainy. —Scott Mowbray