Myhrvold holds a doctorate in theoretical and mathematical physics as well as a master's degree in economics from Princeton University. He holds additional master's degrees in geophysics and space physics and a bachelor's degree in mathematics from the University of California, Los Angeles. At Cambridge University, Myhrvold did postdoctoral work with Stephen Hawking in cosmology, quantum field theory in curved space-time, and quantum theories of gravitation, all before starting a software company that would be acquired by Microsoft.
As his career developed, he still found time to explore the culinary world and photography. While working directly for Bill Gates as the chief technology officer at Microsoft, Nathan was part of the team that won the Memphis World Championship Barbecue contest; he worked as a stagier at Chef Thierry Rautureau's restaurant Rover's, in Seattle; he then took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne, in France.
Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several lifelong interests in photography, cooking, and food science. During this time, some of his photographs were published in America 24/7 (DK Publishing, Inc., 2003) and Washington 24/7 (DK Publishing, Inc., 2004). Unable to find practical information about sous vide cooking, he decided to write the book he felt was missing; one that provided a scientific explanation of the cooking process, the history of cooking, and the techniques, equipment, and recipes involved in Modernist cooking. Inspired by this void in cooking literature, he decided to share the science of cooking and wonders of Modernist cuisine with others, hoping to pass on his own curiosity and passion for the movement.
In the process of creating his first book, Nathan founded The Cooking Lab, hired an interdisciplinary team that included scientists, research chefs, and writers, and published the much-acclaimed six-volume, 2,438-page Modernist Cuisine: The Art and Science of Cooking, in 2011. That set was followed by Modernist Cuisine at Home, in 2012, which applies the insights of the original book in a format designed for home cooks. In 2013, he wrote The Photography of Modernist Cuisine, and The Cooking Lab partnered with Inkling to publish the Modernist Cuisine at Home app.
Maxime Bilet received a BA in creative writing, literature, and visual arts from Skidmore College. Bilet then graduated with highest honors from the Institute of Culinary Education in New York. He completed a stage at Jack's Luxury Oyster Bar and was quickly hired to the head chef position there by Jack Lamb. Moving to London, he accepted a stage with Heston Blumenthal's development team at The Fat Duck. Just prior to joining the culinary team as head chef for recipe research and development at The Cooking Lab, Bilet trained as sous chef to open the London branch of Auberge de L'Ile. In 2011, Bilet was named to Forbes Magazine's 30 Under 30 list in the category of Food and Wine.
It is very easy to follow the recipes and the photography is stunning.
All you need is the ability to cook sous vide and possess a pressure cooker in order to prepare 90% or more of the recipes in the book.
I would recommend Modernist Cuisine at Home, on the other hand, to everyone with even a passing interest in cooking.
It's been a joy to try new ways of cooking using this book. It really enhances the way I look at my traditional recipes; I feel like I know more about the physics or science of... Read morePublished 20 days ago by Denise Hesselroth
Helps in seeing cooking in a different light. Unusual ways of cooking food.Published 25 days ago by Joeofsh
Wanted the set so badly, but could not afford. So glad the author came up with a scaled down version for the home. Have tried three recipes so far. Read morePublished 29 days ago by LISA DL1961
I am working my way through this cookbook/technique book in an eclectic fashion, making a dish here and there- beautiful photos, step by step instructions that are easy to follow... Read morePublished 1 month ago by Kristi Petersen MD
Can't wait till they come out with the book for bread. everyone should have this book.Published 1 month ago by Michael