“I decided, well, once you talk about sous vide you have to talk about food safety. And once you know a little bit about that, you should talk about how heat moves through food. And then, well, you ought to talk about hydrocolloids and these other modernist things. And then you gotta put it in the context of history. And so I decided I would write a huge book. Which … I thought huge meant 600 pages. And I started an outline for a 600 page book. And by the time we finished writing it, it was a 2,400 page book! And pretty much it was all the same topics.” –Nathan Myhrvold talking to Eater about Modernist Cuisine, which will be released next month
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