The Eater has an indepth
interview with Nathan Myhrvold, one of the authors of
Modernist Cuisine, the 6-volume guide to scientific
cuisine published last year. Myhrvold just announced that, in the
fall, he will be publishing the one-volume Modernist
Cuisine at Home. He describes the idea behind the book as
"let's approach modernist cuisine - the topic - with a big
constraint. Which is that we want to have things which are very
relevant to a home cook." That means no weird equipment, no exotic
ingredients, more down-to-Earth recipes.
But the interview has more than just a description of the new
book. In particular, he discusses how to define "American" cooking,
what recipes are better suited for homes rather than restaurants,
the pros and cons of cookbooks in a digital or app version, and
privacy concerns.
All of which adds up to some very enjoyable reading for the
weekend.
