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.

Course 1: “Bread and Butter”

Course 1: “Bread and Butter”

These non-dairy “butters” are the product of spinning fresh peas or corn in a centrifuge: no cooking, just spinning, which separates the constituents of the food. Pea butter was sweet and a bit pasty, corn was a gorgeously corn-y spread. 

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