Modernist Cuisine at Home - Lecture 11 (2012)

Explore the intersection of science and culinary arts in this lecture by Nathan Myhrvold, former Microsoft CTO and author of Modernist Cuisine. Delve into the principles of modernist cooking, from innovative techniques like using liquid nitrogen to the evolution of Italian cuisine. Learn about the advantages of pressure cooking, the science behind custards, and unconventional approaches to familiar ingredients like Kraft cheese. Witness a captivating dinner timelapse and engage in a thought-provoking Q&A session that bridges the gap between traditional and avant-garde gastronomy.