Q&A Nathan Myhrvold Steakhouse science

摘要

Why did you write a six-volume scientific cookbook? When I was two years old, I told my mother that I would be a scientist; when I was nine I insisted on cooking Thanksgiving dinner. In the mid-1990s, I took a leave of absence from Microsoft and went to culinary school in France, and got back into cooking with a vengeance. The only way to learn about modern cooking techniques now is to work at a cutting-edge restaurant. I saw an opportunity to write a book that would cover modern techniques and the science behind them [see page 574]. I hired a team and we kept getting more ambitious. I think ours is the only cookbook in the world to cover prion science and quorum sensing in cells. We could have gone further. We decided not to include pastry and desserts.