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Nathan Myhrvold Quote

Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.

Nathan Myhrvold

Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.

Tags: kitchen, think, why

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Instead of being regarded as intelligent or knowledgeable, many a woman would rather be regarded as beautiful or good in the kitchen; many a man, as handsome or good in bed.

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Instead of being regarded as intelligent or knowledgeable, many a woman would rather be regarded as beautiful or good in the kitchen; many a man, as handsome or good in bed.

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Some men are so indoctrinated that they sincerely believe that other than cooking and cleaning the only thing that a woman can do better than them is being a woman.

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There are times when wisdom cannot be found in the chambers of parliament or the halls of academia but at the unpretentious setting of the kitchen table.

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There are times when wisdom cannot be found in the chambers of parliament or the halls of academia but at the unpretentious setting of the kitchen table.

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To want to own a restaurant can be a strange and terrible affliction. What causes such a destructive urge in so many otherwise sensible people? Why would anyone who has worked hard, saved money, often...

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There has ling been a happy symbiotic relationship between kitchen and bar. Simply put, the kitchen wants booze, and the bartender wants food.

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There has ling been a happy symbiotic relationship between kitchen and bar. Simply put, the kitchen wants booze, and the bartender wants food.

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I was also sick of my neighbors, as most Parisians are. I now knew every second of the morning routine of the family upstairs. At 7:00 am alarm goes off, boom, Madame gets out of bed, puts on her deep...

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I think we ought to find something else to do, said Mandy. But Alecto my love, you’re the first person to notice my retro diner kitchen. When my parents saw it, they thought I was creating a weird art...

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I think we ought to find something else to do, said Mandy. But Alecto my love, you’re the first person to notice my retro diner kitchen. When my parents saw it, they thought I was creating a weird art...

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Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago, garlic that has been tragically sma...

Anthony Bourdain

Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago, garlic that has been tragically sma...

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Keep it simple, keep it tasty. Salt, pepper and garlic. Shallot another day, lemon grass for nextweek. Nutmeg and cinnamon every now and then.

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Keep it simple, keep it tasty. Salt, pepper and garlic. Shallot another day, lemon grass for nextweek. Nutmeg and cinnamon every now and then.

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As an art form, cooktalk is, like haiku or kabuki, defined by established rules, with a rigid, traditional framework in which one may operate.

Anthony Bourdain

As an art form, cooktalk is, like haiku or kabuki, defined by established rules, with a rigid, traditional framework in which one may operate.

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About Nathan Myhrvold

Nathan Paul Myhrvold (born August 3, 1959), formerly Chief Technology Officer at Microsoft, is co-founder of Intellectual Ventures and the principal author of Modernist Cuisine and its successor books.