Nathan Myhrvold Talks Modernist Cuisine

Through my work as a food writer and restaurant reviewer, I end up trying a lot of molecular gastronomy fare (Recently, I was lucky enough to eat at Les 400 Coups in Montreal. Watch for my post of that memorable meal in a few days). I enjoy the experience of the flavours and textures playing with my palate, but I would never, ever try to create those dishes at home. How intimidating – and all that equipment!

But that was all before seeing Dr. Nathan Myhrvold in person at the Isabel Bader Theatre, talking about his extraordinary 6 volume collection, Modernist Cuisine.

The perception with molecular cooking has been that it’s this kind of exclusive, elitist group and that “regular” cooks like you and I don’t belong.  But Nathan, a “regular” guy is so down to earth that despite creating this highly luxe,  technical bible, he is surprisingly fun and funny. Of course he is insanely bright and knows so much about cooking, he could open his own school, so how refreshing to hear someone be “real” about this scientific style of cooking.

He took the audience through the book, showing fascinating sections and features, giving those of us who can’t quite afford the massive set a glimpse of what lies within.

And for the first time in my life, I not only want to tackle this modern, scientific cooking, I want to conquer it.

I just figured out what I want for Christmas.

p.s. Huge thanks to Alison Fryer at The Cookbook Store for this opportunity. It not only changed my life, it might just change my career path.