Nathan Myhrvold stopped by the Institute of Culinary Education in New York last night to demo some of the dishes featured in his new five-volume cookbook/tome Modernist Cuisine (it is currently out of stock on Amazon.com, where it retails for $461.62).
Cookbook author and food writer Michael Ruhlman recently reviewed the book in the New York Times stating, "I remain frustrated that I lack so many tools and ingredients required to actually use this behemoth." In an interview with TheFeast.com last night, Myhrvold responded to this sentiment by arguing that Modernist Cuisine offers "something for everybody" whether that is improving one's cooking technique or to "cook food that doesn't necessarily look like food." He explains that the simplest recipe in the book, a carrot soup, merely consists of caramelized carrots, butter, baking soda and water.
Modernist Cuisine has been hailed as "the most important book in the culinary arts since Escoffier" by Tim Zagat and "the cookbook to end all cookbooks" by David Chang.
Check out TheFeast.com's interview with Myrhvold below.
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