Category Archives: nathan myhrvold

Modernist Bread: pre-order now

Posted on October 17, 2016 by

Modernist Bread: The Art & Science, the largest ever book on bread, is to be published in May 2017 Continue reading →

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Breaking the bread mould

Posted on April 14, 2016 by

Nathan Myhrvold and the Modernist Cuisine team’s latest exploration is into one of the greatest human creations. Bread. Throughout time this marvel has taken on numerous different shapes and sizes, these have been dependent on the resources and technology of … Continue reading →

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Calling out for a Mac ‘n’ Cheese

Posted on April 5, 2016 by

Mac ‘n’ Cheese, it’s everywhere! It’s almost impossible to go anywhere that isn’t serving some version of it, or be online and not be bombarded with lists of the best mac ‘n’ cheese here, or there, or to try before … Continue reading →

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Ekstedt’s return to the past continues to make it a must visit dining experience.

Posted on March 15, 2016 by

  ‘Flames, high temperatures and smoke’. That’s how Niklas Ekstedt describes the cooking methods at his Michelin stared Stockholm based restaurant Ekstedt in the German food programme Kitchen Impossible. Exhibited through the time Kitchen Impossible spends at the restaurant is … Continue reading →

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Einstein’s Theory of Relativity On A Plate

Posted on February 24, 2016 by

Gravitational Waves – Inspire Modernist Chef Myhrvold To Create Spiral Bowl   This month physicists finally succeeded in confirming the existence of Gravitational Waves, 100 years after Albert Einstein predicted them. It signals one of the most remarkable breakthroughs of … Continue reading →

Posted in Baking, London Food PR, Modernist Cuisine, nathan myhrvold, Spoon Blog 2016, Spoon Loves | Leave a comment

New book by Questlove to feature Nathan Myhrvold

Posted on October 28, 2015 by

Neo-soul and hiphop musician as well as legendary music producer, Questlove, may not be the first person you would think of when it comes to writing about food. However, over the past few years the Roots band member has been proving himself … Continue reading →

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The Proof is in the Eating

Posted on October 22, 2015 by

Not too long ago we announced on our blog that the spectacular breads from Mikael Jonsson’s Michelin-star studded Hedone bread ovens were making their way across London, finding themselves in neighbourhood bakeries like our local Bayley & Sage store in Parsons Green … Continue reading →

Posted in Hedone, Massimo Bottura, Mikael Jonsson, Modernist Cuisine, nathan myhrvold, Osteria Francescana, Spoon blog 2015 | Tagged , , , , , , , , , , , , | 2 Comments

Food For Tomorrow 2015

Posted on October 21, 2015 by

Yesterday at The New York Times Food For Tomorrow 2015 conference. Nathan Myhrvold, founder and CEO of Intellectual Ventures, creator and primary author  of the Modernist Cuisine series of books gave the keynote speech. How can technology, which is often … Continue reading →

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The Modernist Cuisine App is the world’s ‘Best Digital App’

Posted on January 30, 2015 by

A huge congratulations to The Cooking Lab team and their partners at Inkling for winning the Gourmand (World Cook Book Awards)  Best Digital app for their Modernist Cuisine at Home App. The award will be officially presented at The Best in the World  Awards which will be … Continue reading →

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