Nathan Myhrvold Feature in Wired
If Modernist Cuisine lives up to Myhrvold’s hopes when it’s published this March, it’ll be the definitive book about the science of cooking—the Principia of the kitchen. It’s dense and beautiful and inspired, and even though Myhrvold assembled a team of 50 chefs, writers, photographers, designers, scientists, and editors to create it, the final product is in fact an eerily accurate recapitulation of how Nathan Myhrvold thinks.
Before the publication of Modernist Cuisine in 2011, I spent weeks in the culinary lab that former Microsoft CTO Nathan Myhrvold built in Seattle, Washington. My goal was to capture the absurd scope and range of the project and the person behind it. I was honored when this story was included in Best American Science and Nature Writing in 2012.