What’s Next For Nathan Myhrvold?
Known for his multi-volume books Modernist Cuisine and Modernist Bread, Nathan Myhrvold pushes the boundaries for culinary science as a chef, photographer, scientist and writer. The June issue of Viking magazine highlights the Norwegian-American and his life of fascinations, from physics to photography, climate change to modernist cuisine. In his state-of-the-art cooking lab in Bellevue, Wash., Myhrvold is advancing the state [...]