Home > Magazine Archives > Dec. 15, 2012 Issue > Features
The Kitchen in the Laboratory
Nathan Myhrvold applies an engineer’s accuracy and a techie’s innovation to cooking
Interesting techniques and scientific approaches have abounded in the culinary world for years, but before Nathan Myhrvold wrote Modernist Cuisine, no one had put it all together in one place. Wine Spectator's Harvey Steiman explains.
For the full article, check out the new issue of Wine Spectator, on newsstands November 20, 2012.
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