Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.|Text: Scott Mowbray
The fries are starch-infused and altered in an “ultrasonic bath” for perfect texture (they reminded me of McDonald’s hash
browns, which arguably have a perfect texture), then served with a beefy mousse to dip in.
Find the perfect ending to your Easter feast with these light and fresh springtime desserts.
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