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 15: “Cocotte of Brassicas”

Course 15: “Cocotte of Brassicas”

Cabbages and flash-pickled grapes under a scene-stealing creamy, nutty Gruyere velouté (“melted cheese with reduced cider and sodium citrate, emulsified”).

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