A New Way of Cooking
Nathan Myhrvold Keynotes - The keynotes by Nathan Myhrvold look at an innovative way of cooking food. Nathan describes the...
Myhryvold talks about re-imagining food. The way the world envisions food, writes about food and learns about food is determined by works, books and ideas that already exist. Science is closely related to food but the two are rarely addressed together. New cooking approaches and techniques are addressing the importance of the chemistry and physics associated with cooking.
The author's detailed book aims to show people a new side of food, presenting it in a way never seen before. Impressive cross-sections explain what happens when food is being cooked, steaming or canned. The detailed depictions go as far as explaining key ideas relating to various kinds of dishes through the use of charts, graphs and detailed notes. Nathan Myhryvold urges chefs to use the same care and techniques on all food, stating that all food is equally complex and that no one dishes takes precedence over another.