Nathan Myrhvold at Times Square
Type: Talks & Lectures
Saturday, October 13
11:00 AM - 12:15 PM
242 West 41st St. NYC
Water baths, homogenizers, centrifuges, hydrocolloids, emulsifiers, and enzymes – Nathan Myrhvold’s science-inspired techniques infuse his six-volume “Modernist Cuisine: The Art and Science of Cooking.” Find out how the scientist, inventor and accomplished cook, with his co-authors and a 20-person team at The Cooking Lab, created astounding new flavors and textures—and food you won’t forget. Interviewed by New York Times food writer and author Jeff Gordinier.