carusoj writes "Nathan Myhrvold, Microsoft's first CTO, made his mark in the tech world. Now he's cemented his place in the world of cooking and food science with the publication of a groundbreaking six-volume, 2,438-page cookbook. Some of the techniques in Myhrvold's Modernist Cuisine are intimidating, to put it mildly, calling for such daunting ingredients as liquid nitrogen and equipment such as centrifuges and rotor-stator homogenizers. But Myhrvold and his co-authors insist that the majority of recipes can be made in a conventional home kitchen — with a few recommended, inexpensive extras such as a digital gram scale and water bath for sous vide cooking." Dear Bosses: When you see the centrifuge on my March expense report, please note that this is a legitmate business expense. If you're still curious, we ran a story a couple years ago on Nathan's Kitchen Lab.
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