Spotlight On: Nathan Myhrvold

Fri, October 21, 2011

Photography: Ryan Matthew Smith, Modernist Cuisine

YOUR PASSION FOR COOKING BEGAN…: At nine years old I told my mother I was going to cook Thanksgiving dinner. I went to the library, got some books and cooked it. Later I went to culinary school in France.
YOU TOOK THE SCIENTIFIC APPROACH…: When I retired from Microsoft in 1999 I started cooking more. I became aware of the impact science was having in the kitchen. It combined two great passions of my life.
YOUR KITCHEN PHILOSOPHY…: Cooking is an art, but it is informed by
understanding the science that makes it work.
TIP FOR MOLECULAR GASTRONOMIC NOVICES…: Give it a try! It is really not as difficult as it seems.
ONE THING PEOPLE SHOULD TRY…: When making scrambled eggs, throw away some of the egg whites. For a portion you’d normally make with three eggs, make it with two whole eggs, plus one egg yolk. It makes a big difference in color, texture and flavor.
YOUR BOOK WAS INSPIRED BY…: Many great chefs and food scientists inspired the book. As Issac Newton once said, I have stood on the shoulders of giants. But on another level, my food ideas are inspired by what I eat.
FAVORITE FALL MEAL…: Caramelized squash soup, polenta with strawberry marinara and pastrami-cured short ribs.
FAVORITE RESTAURANT…: ElBulli in Spain was my favorite, but it recently closed, so I’m on the lookout for something new!