-
Recent Posts
Spoon's Clients
Archives
- November 2016
- October 2016
- September 2016
- August 2016
- June 2016
- May 2016
- April 2016
- March 2016
- February 2016
- December 2015
- November 2015
- October 2015
- September 2015
- July 2015
- June 2015
- May 2015
- April 2015
- March 2015
- February 2015
- January 2015
- December 2014
- November 2014
- October 2014
- September 2014
- August 2014
- July 2014
- June 2014
- May 2014
- April 2014
- March 2014
- February 2014
- January 2014
- December 2013
- November 2013
- October 2013
- September 2013
- August 2013
- July 2013
- June 2013
- May 2013
- April 2013
- March 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
- February 2011
- January 2011
- December 2010
- November 2010
Categories
- 50 Best
- Allegra McEvedy Big Table Busy Kitchen
- Antidote
- Baking
- Bill Granger
- Ekstedt
- Food & Art
- Food for Soul
- Foods Blog
- Greg Malouf
- Hedone
- JOE'S
- JUNI
- Laura Santtini
- Le Parfait
- Le Quartier Francais
- Leila Lindholm
- London Food PR
- London Restaurant PR
- Made in Camden
- Mari Vanna
- Mark Best
- Massimo Bottura
- Matt Tebbutt's Guilty Pleasures
- Menus
- Mikael Jonsson
- Modernist Bread
- Modernist Cuisine
- nathan myhrvold
- niklas ekstedt
- Observer Food Monthly Awards
- Osteria Francescana
- Petersham Nurseries
- Petit Pois
- Refettorio Ambrosiano
- Restaurant Reviews
- Saraban
- Spoon 2015
- Spoon Blog 2011
- Spoon Blog 2012
- Spoon Blog 2013
- Spoon Blog 2014
- Spoon blog 2015
- Spoon Blog 2016
- Spoon Loves
- Taste #5- Umami Paste
- The Clandestine Cake Club Cookbook
- The FResh Foodie
- The Hardwick
- The Old Brewery
- Trish Deseine
- Veuve Clicquot
Meta
Category Archives: nathan myhrvold
Modernist Bread: pre-order now
Modernist Bread: The Art & Science, the largest ever book on bread, is to be published in May 2017 Continue reading
Advertisements
Breaking the bread mould
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
Calling out for a Mac ‘n’ Cheese
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
Posted in Modernist Cuisine, nathan myhrvold, Spoon Blog 2016
Tagged mac 'n' cheese, Modernist cuisine, Nathan Myhrvold, Spoon PR
2 Comments
Ekstedt’s return to the past continues to make it a must visit dining experience.
‘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
Posted in Ekstedt, Modernist Cuisine, nathan myhrvold, niklas ekstedt, Spoon Blog 2016
Tagged cooked, cooked netflix, cooking over an open flame, Ekstedt, Ekstedt restaurant, food, historic cooking, Modernist cuisine, Nathan Myhrvold, netflix, Niklas Ekstedt, restaurants in stockholm, Smoked, Spoon PR, Stockholm, wallpaper
Leave a comment
Einstein’s Theory of Relativity On A Plate
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
New book by Questlove to feature Nathan Myhrvold
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
The Proof is in the Eating
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 baking, bread, Hedone, London, london food pr, london restaurant pr, massimo bottura, mikael jonsson, milan, Modernist cuisine, Nathan Myhrvold, Refettorio Ambrosiano, Seattle
2 Comments
Food For Tomorrow 2015
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
Posted in Modernist Cuisine, nathan myhrvold, Spoon blog 2015
Tagged Agronomics, Books, Conference, Food PR, food PR London, Future of Food, Modernist cuisine, modernist cuisine at home, Nathan Myhrvold, New York, Technology, The New York Times, The Photography of Modernist Cuisine, wheat
Leave a comment
The Modernist Cuisine App is the world’s ‘Best Digital App’
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
