Photo Gallery: Inside Nathan Myhrvold's Cooking Lab
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Photo Gallery: Inside Nathan Myhrvold's Cooking Lab

Foto: DER SPIEGEL

Nathan Myhrvold on Modernist Cuisine 'Culinary History Has To Be Analyzed Like Art History'

In a SPIEGEL interview, inventor and chef Nathan Myhrvold, the author of the new book "Modernist Cuisine," discusses the deployment of laboratory equipment in the kitchen, the preparation of the perfect cheeseburger and the practice of hyperdecanting -- using a blender to serve wine.
Interview conducted by Philip Bethge
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