Comments on: Nathan Myhrvold in NYT – news on upcoming book

By: Martin

Martin — Thu, 21 Jan 2010 22:05:15 +0000

Kyle: Thanks for the info Let’s hope the book might arrive this year!

By: Kyle Bentley

Kyle Bentley — Thu, 21 Jan 2010 14:44:12 +0000

I was given the opportunity of Spring 2009 to have my school internship at Intellectual Ventures working on the Food Science Cookbook Nathan Myhrvold and fellow chefs are in the works of publishing. If you should be excited about any cookbook this should be the one. The information that this will explain is great knowledge. One of those books cooking schools will require, and serious chefs should read to have a great understanding of how general cooking works, why we do certain things in cooking and completely inventing new techniques with scientific reasoning as to why they are doing it. It was a great experience, opened my eyes to what food can be, and mixing Herve This (molecular gastronomy) with amazing recipes and pictures. If it is $500 dollars for the book, it is worth every bit of that!!

By: Michael

Michael — Mon, 07 Dec 2009 21:59:14 +0000

Just wanted to share: I was at the Chefs Congress when this lad spoke and worked the duck demonstration, the converstaion was very interesting and I too can not wait to see this book!
I would pay $500.00 American coin for the book.
Lets see the book already!
CM

By: Weston

Weston — Tue, 24 Nov 2009 05:57:36 +0000

Update: From my email, I was told it will be a 3 volume set, would not be more then 500 or less then 50 and out Fall 2010

By: Weston

Weston — Thu, 19 Nov 2009 05:16:42 +0000

I have emailed his company to try and figure out how to get on the list for when its released and trying to fish for prices. 500$ does no seem far fetched as this is almost a Reference Book