See All 30 Courses of a Nathan Myhrvold “Modernist Cuisine” Dinner

Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.

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Course 11: “Spring Vegetable Broth”

Course 11: “Spring Vegetable Broth”

Chef Maxime Bilet, co-author of Modernist Cuisine, pours pea broth—a byproduct of centrifuging the aforementioned pea butter, sweet and clear—over sheep’s milk ricotta and pickled Meyer lemon. Lovely.

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