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Tag Archives: Nathan Myhrvold
Modernist Cuisine at Home nominated for a James Beard Award
Nathan Myhrvold and Maxime Bilet’s Modernist Cuisine at Home has been nominated for a prestigious James Beard Award, one of the most sought after decorations on the food and restaurant scene in the USA and Canada. Established in 1990, the awards recognise … Continue reading
This was 2012 …. for us
January: A Flash start to the New Year On Sunday 1 January Laura Santtini kicked off the year with an unconventional, two-part healthy eating plan in the Sunday Times Style which the magazine entitled: EAT, PRAY, CLEANSE. The extraordinary piece by … Continue reading
Posted in Bill Granger, Foods Blog, Laura Santtini, Le Parfait, London Food PR, London Restaurant PR, Mari Vanna, Massimo Bottura, Modernist Cuisine, Osteria Francescana, Petersham Nurseries, Spoon Blog 2011, Spoon Blog 2012, Taste #5- Umami Paste
Tagged Bill Granger, Con Poulos, flash cooking, Food PR, Granger & Co, Laura Santtini, Le Parfait, london food pr, london restaurant pr, Madrid Fusion, MAGNUS NILSSON, mari vanna, massimo bottura, Maxime Bilet, Modernist cuisine, modernist cuisine at home, Nathan Myhrvold, Osteria Francescana, Paris des Chefs, pei modern, Petersham Nurseries, Spoon PR, Sunday Times Style, Taste #5, Veuve Clicquot
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For the Love of Cheese….Modernist Cuisine at Home
Today Nathan Myhrvold’s second book- Modernist Cuisine at Home- was launched in the UK. To mark the occasion, the BBC published an article called ‘Home Cooking with a Dash of Science’ which contains an interview with Nathan and the thoughts … Continue reading
Posted in London Food PR, Modernist Cuisine, Spoon Blog 2012, Spoon Loves
Tagged modernist cuisine at home, Nathan Myhrvold
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My future cooking bible
I’m Rossana. I’ve just moved to London and I’m very happy to have landed my first work experience at Spoon PR. Especially today – which I’m told is publishing’s Super Thursday - as I get to have a look at an amazing cooking book … Continue reading
Spoon Autumn News
Spoon PR is embracing the back-to-school spirit with a reading list of new cookbooks to devour including a title from Sydney’s Head Boy Bill Granger, some experiments in the kitchen to try out courtesy of Dr Nathan Myhrvold’s new cookbook Modernist … Continue reading
Posted in Bill Granger, Foods Blog, London Food PR, London Restaurant PR, Modernist Cuisine, Osteria Francescana, Spoon Blog 2012
Tagged Bill Granger, Easy, london food pr, london restaurant pr, massimo bottura, Maxime Bilet, modernist cuisine at home, Nathan Myhrvold, Osteria Francescana
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Modernist Cuisine Feast
Modernist Cuisine and Tom Douglas restaurants have joined forces to present the first and only Modernist Cuisine Feast to honour culinary education and social responsibility. The feast will be held in the Palace Ballroom in Seattle on the 21st June featuring a … Continue reading
What is it about burgers that inspires such obsession?
Heston Blumenthal has made the headlines with news that within 8 months, he plans to serve the world’s first test tube burger in his restaurant. The burger will be made of bovine muscle and fat stem cells cultured in Dutch doctor, Dr Mark … Continue reading
Posted in Modernist Cuisine, Spoon Blog 2011, Spoon Loves
Tagged Burgers, hawksmoor, Heston Blumenthal, lucky chip, Modernist cuisine, Nathan Myhrvold
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Modernist Cuisine authors at MadridFusion
Modernist Cuisine authors Nathan Myhrvold, Maxime Bilet and Chris Young will be appearing at MadridFusion, one of Europe’s biggest and most successful trade shows for the restaurant and hospitality industry. Nathan, Maxime and Chris are appearing in the auditorium at … Continue reading
Exploding Christmas Turkey Myths
We have just received word that one of the co-authors of this year’s most extraordinary book* - Maxime Bilet of Modernist Cuisine, The Art & Science of Cooking - will be in London on Thursday this week. If you’re interested in hearing from a chef who can … Continue reading
Nathan Myhrvold- The Independent on Sunday, 20th November
Author of Modernist Cuisine, Nathan Myhrvold appeared in The Independent on Sunday’s Kitchen Confidential column at the weekend. You can read the full article here-The Independent on Sunday 20.11
