The 40-pound, six-volume, $625 and 2,438-page cookbook celebrates the science of cooking. But at that price â and with such exactingly detailed "recipes" â who’s gonna buy it?
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“Waiter, There’s a Physicist in My Soup.” It’s the first segment of a two-parter about food and food science; it’s also about why we eat what we eat, and how that may change in the future. The first episode takes a look at the “molecular gastronomy” movement, which gets a big bump in visibility next month with the publication of a mammoth cookbook called Modernist Cuisine: The Art and Science of Cooking. Its principal author is Nathan Myhrvold, the former chief technology officer of Microsoft who now runs an invention company called Intellectual Ventures.
Neven talks about his recent travels and how and where to eat (or not) when traveling. Jim goes on an epic rant about Nathan Myhrvold, patent troll and modernist cookbook author. They wrap up with new ways to look at watermelons and a technique for guacamole.
Cooking also obeys the laws of physics, in particular chemistry. Yet it is quite possible to cook without understanding it. You can cook better if you do understand what is going on, particularly if you want to deviate from the ways that people have cooked before. If you want to follow a recipe exactly, slavishly, what the hell, you can do it without understanding it. As a rote automaton, you can say, "yes, I mixed this, I cook at this temperature" and so forth. But if you want to do something really different, if you want to go color outside the lines, if you want to go outside of the recipe, it helps if you have some intuition as to how things work.