Podcasts about Modernist Cuisine

This week on the GeekWire Podcast, we're featuring highlights from a live interview with Nathan Myhrvold, CEO of Intellectual Ventures and former chief technology officer at Microsoft. Myhrvold worked at Microsoft from 1986 to 2000, where he laid the groundwork for Microsoft Research, recruited top computer scientists, and played a key role in shaping the company’s technology strategy. Since leaving Microsoft, he has worked across fields including energy, science, physics, paleontology, photography, and high-tech cuisine. In this conversation, recorded at Town Hall Seattle as part of GeekWire’s Microsoft@50 event, Myhrvold shares his thoughts on the rise of AI, his longtime collaboration with Bill Gates, the future of energy, the secrets of Microsoft’s success, and what’s next in his Modernist Cuisine book series. Edited by Curt Milton; With GeekWire co-founder Todd Bishop.See omnystudio.com/listener for privacy information.

Stephanie Swane, publisher of Modernist Cuisine, as well as Laura Meyer, owner and operator of Pizzeria Da Laura in Berkeley, California, join the show (3:53). Stephanie and Laura discuss how they became acquainted, their new joint venture, Fork to Future, and what they have planned for Women's Pizza Month. Laura also talks about founding Pizzeria Da Laura and competing on the international stage, while Stephanie shares how she became so deeply embedded in the pizza community, as well as her new IG Live spin-off series, Any Way You Slice It. Later in the show, Brian Hernandez joins for a Style Guide segment diving into Quad-City-style pizza (47:32). Laura Meyer on Instagram: @eccomicupi Stephanie Swane on Instagram: @sswane Any Way You Slice It IG: @anyway.u.sliceit Further Quad-Cities Reading: https://www.pmq.com/quad-cities-style-pizza/

In this episode of the Chef's PSA Podcast, host André Natera sits down with Chef Paul Qui, winner of Top Chef Texas and a celebrated Austin restaurateur. Together, they explore the creative process behind culinary innovation, the challenges of managing multiple restaurants, and how the industry is evolving in today's fast-paced world. Chef Paul shares his journey, insights on work-life balance, and the influences that shaped his career. From modernist cuisine to ambitious restaurant concepts, this episode dives deep into what it takes to succeed at the top of the culinary world. Chapters:00:00 Introduction and Guest Overview03:47 Navigating the Restaurant Industry's Challenges12:02 Creative Processes and Influences19:44 Modernist Cuisine and Culinary Inspirations28:25 Future Food Trends and New Ventures38:21 The Creative Process and Inspirations46:32 Advice for Aspiring Chefs Subscribe to my Substack! ⁠⁠⁠⁠https://chefspsa.substack.com/⁠⁠⁠⁠ Visit Chef's PSA for Books, Free eBooks, and More! ⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠ Shop Chef's PSA Merch! ⁠⁠⁠⁠https://shop.chefspsa.com/⁠⁠⁠⁠

Join Modernist Cuisine founder and author Nathan Myhrvold to explore one of the world's most beloved (and occasionally controversial) foods: bread. In this conversation that's sure to be like naan other, Myhrvold will discuss his new book, Modernist Bread at Home, and why now is the perfect time to rise to the occasion and start making bread in your own kitchen. Myhrvold will draw on the Modernist Cuisine team's extensive research to share some of his favorite insights, tips, and tricks from the book, all the info you knead to make better bread at home. Nathan Myhrvold is founder of Modernist Cuisine and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, Modernist Bread and the forthcoming Modernist Pizza. He has had a passion for science, cooking, and photography since he was a boy. Nathan enrolled in college at the age of 14 and went on to earn a doctorate in theoretical and mathematical physics as well as a master's degree in economics from Princeton University. He holds an additional master's degree in geophysics and space physics and a bachelor's degree in mathematics from the University of California, Los Angeles. He did postdoctoral work with Stephen Hawking at Cambridge University researching cosmology, quantum field theory in curved space-time, and quantum theories of gravitation before starting a software company that would be acquired by Microsoft. Bethany Jean Clement is a food critic for the Seattle Times. Her writing has also appeared in multiple Best Food Writing anthologies, Food & Wine, The Stranger, Edible Seattle, Gourmet, and many other publications, as well as on the windows of the Greenwood Space Travel Supply Co. She is the former food writer and managing editor of The Stranger, and a former staff writer and managing editor for Seattle Weekly. Buy the Book Modernist Bread at Home Book Larder

In this episode, Shelly is joined by Stephanie Swane, the publisher of Modernist Cuisine. With over 25 years in publishing, Stephanie has helmed numerous projects that dive into the science and art of cooking, leading global research trips focused on bread, pastries, and pizza. Her expertise is rooted in deep collaborations with baking experts and industry leaders to bring a comprehensive understanding of culinary topics to Modernist Cuisine's audience.  Before joining Modernist Cuisine, Stephanie worked with major publishers like Simon & Schuster and Reader's Digest, collaborating with some of the world's largest brands, including Disney, Amazon Publishing, and Warner Bros. She also actively highlights trailblazing women in the pizza industry, hosting the Women in Pizza IG Live series and moderating panels across the US, Canada, and the UK. Join us as Stephanie shares her journey and her dedication to celebrating culinary excellence and innovation. You can keep up with Stephanie's Women in Pizza IG Lives by following their Instagram! You can also follow Stephanie's personal Instagram and check out the Modernist Cuisine website for more information about her books!If you would like to get involved with Focus On Women, you can review sponsorship and contribution options here, as well as become a member here.Remember to stay safe and keep your creative juices flowing!---Tech/Project Management Tools (*these are affiliate links)Buzzsprout*Airtable*17hats*ZoomPodcast Mic*

In this episode, we meet up with Stephanie Swane and discuss the larger pizza industry, including the role of women and the importance of innovation. Stephanie shares her experience working on the Modernist Cuisine cookbooks and their passion for the pizza community. Highlights: Modernist Pizza's Impact: The book challenges traditional pizza norms and encourages innovation and creativity. Women in Pizza: Stephanie highlights her work promoting women in the industry through interviews and social media. Community: The pizza community is described as warm and welcoming, with a focus on collaboration rather than competition. Modernist Pastry: Stephanie shares that she is in the early research stages for their next book on pastry. Cookbook Success: The expert attributes the success of their books to their comprehensive research, high-quality production, and focus on education. Check out Modernist Cuisine here: https://modernistcuisine.com Follow Stephanie Swane here: https://www.instagram.com/sswane/ Thank you to our show sponsors: Corto Olive Oil: https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack= Ooni Pizza: https://shareasale.com/r.cfm?b=2430866&u=2800064&m=82053&urllink=&afftrack= Baccio Cheese: https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio DM @whatsgooddough https://www.instagram.com/whatsgooddough/ email me: eidref@whatsgooddough.com Topics: Women In Pizza Pizza Cook Book

This episode is the audio from the very first session at SKS 2024, Lessons From the First Wave (And How to Prepare for The Next One). The session included Chris Young (Combustion, ChefSteps, Modernist Cuisine), Scott Heimendinger (Sansaire, Modernist Cuisine and Cuisonic), and Kai Schaffner (Thermomix). The session was moderated by The Spoon's Michael Wolf. It was a lively conversation about how we are seeing patterns of behavior reminiscent of the last wave, as well as what each of the speakers is excited about for the future. We'll be talking about some of these same topics at our next event, the Food AI Summit. Use discount code PODCAST for 15% off tickets. 

Welcome to episode 119 featuring the remarkable scientist-turned-culinary-pioneer, Nathan Myhrvold, where we dive deep into his fascinating journey from Chief Technology Officer at Microsoft to culinary innovator and author of the groundbreaking Modernist Cuisine series. Join us as Nathan shares his unique approach to writing his Modernist Cuisine collection of books, the influence of his time working with Stephen Hawking, and his transition from the tech world to the culinary arts. We'll explore the challenges and joys of creating cookbooks tailored for both professional chefs and home cooks, and uncover his favorite pizza place (in Jersey City) that sparks his culinary inspiration. This episode is an engaging blend of science, technology, and cooking with one of the most innovative minds the world has ever seen. (00:00:00) Intro (00:08:20) Approach to Writing Modernist Cuisine (00:13:08) The Pioneering Chefs of Modernized Cooking (00:18:42) Nathan's Stephan Hawking Story (00:24:25) From Microsoft to the Kitchen (00:32:22) Where Nathan's Inner Drive Comes From (00:36:30) The Mind Blowing Photography Behind The Modernist Series (00:42:51) Francisco Migoya and His Pivatol Roll In the Series (00:45:52) Razza Pizza and other Restaurant's Approach to Pizza (00:57:10) Making a Book for Professional vs Home Cooks and the Difference the Right Oven Makes (01:02:41) The Similarities of Making Bread at Home vs In a Commercial Kitchen  A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week's guest.

This week on Menu Talk, your hosts, Restaurant Business senior menu editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, caught their breath after a whirlwind long weekend at the National Restaurant Association Show in Chicago, and they shared insights into what they saw and tasted there. Pat was struck by the prevalence of cardamom on the show floor, including in an Indian lassi and a new soda flavor from Tractor Beverage Co. Bret noticed sprouted coffee, green coffee that is treated with moisture, time, and controlled temperature so that it sprouts, resulting in coffee that is lower in acid and less bitter. Their colleagues at the show came across a wide variety of boba drinks, but Pat and Bret were more struck by the presence of caviar and caviar-like items, like Australian finger limes with pulp that bursts in a way similar to good fish roe, and other popping spherical food, such as encapsulated and flavored fortified fish broth that provided a lower-cost option for attractive presentations. Caviar has become an increasingly popular embellishment at full-service restaurants, even in fairly casual venues. Pat also sampled dulse, a seaweed that she said tastes like caviar. Restaurant Show attendees also often get invited to other events in Chicago, especially if they're members of the media, and Pat and Bret both attended one by Unilever Food Solutions at fine-dining restaurant Esmé, where they were presented with a multicourse meal that, apart from being beautiful, interactive and delicious, represented some of the broad trends that Unilever explained to the guests. And finally Bret played clips from his interview with Nathan Myhrvold, author of the food encyclopedia “Modernist Cuisine” and subsequent books, including his latest, “Modernist Bread at Home,” co-written with Francisco Migoya. Myhrvold debunked some common myths about bread baking, and our hosts learned that over-proofed bread doesn't need to be thrown away: It can be saved. Listen to the podcast to find out how.

Nathan Myhrvold is the author of The Modernist Cuisine, an esteemed cookbook series that examines the art and science of cooking for highly curious chefs and enthusiasts. In this episode we'll chat about Nathan's transition from CTO at Microsoft to French culinary school, how he thinks about food science, and the cutting edge of bread making.

This week my guest is Nathan Myhrvold of Modernist Cuisine. Nathan graduated high school and went to college at 14. He holds a doctorate in theoretical and mathematical physics, as well as a master's degree in mathematical economics, from Princeton University. His master's degree is in geophysics and space physics, and he did postdoctoral cosmology work with Stephen Hawking. Nathan then spent 14 years at Microsoft, where he was their first Chief Technology Officer.While working at Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Myhrvold retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world's best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art andscience of cooking with others. In the culinary world, Nathan is known for his cooking lab, and the in-depth book sets Modernist Cuisine, Modernist Bread, and Modernist Pizza, as well as Modernist Cuisine at Home, and Modernist Bread at Home. His photography is sold at Modernist Cuisine Gallery by Nathan Myhrvold with locations in Seattle, New Orleans, and La Jolla.Topics discussed:The upcoming Modernist Pastry booksPizza-making at homeWhat is Modernist Cuisine?Breaking culinary traditions, and exploring cooking myths and loreMicrowaves, safety, and how they workCooking equipment such as combi ovens and induction cooktopsSustainability as it relates to the food and beverage industry NATHAN MYHRVOLD and MODERNIST CUISINENathan's WebsiteModernist Cuisine Website, Instagram and Facebook The Modernist Pizza PodcastCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram and ThreadsThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSPONSOR INFOHeaven Hill Bottled-In-Bond BourbonI'm excited to introduce you to Heaven Hill Bottled-in-Bond bourbon. Heaven Hill Bottled-in-Bond delivers a flavor profile that's unmatched. This bourbon is aged for seven years, three more than required, creating a richer, more sophisticated flavor profile. When you select this premium bottled-in-bond bourbon, Heaven Hill's commitment to excellence is evident in every sip. Available Nationally, look for a bottle of Heaven Hill Bottled-in-Bond at your local store.Heaven Hill reminds you to Think Wisely. Drink Wisely.Support the show

 Well, if you ever got tired of listening to me, talk. Today's the day when you just get to hear from my buddy, Chris Young, because I wound him up and clicked go, and he just talks, and it's great. He has so much, interesting experience and amazing insights. So Chris Young, if you don't know, I met him back when we started the Intellectual Ventures Lab, because he was the guy that Nathan Myhrvold hired to start the cooking projects. We built an experimental kitchen there. Chris ran the project called Modernist Cuisine. Which ended up publishing a 2,400 page cookbook on the science of cooking. That won every award in the world. It's literally a monument to modernist cooking. And these are new techniques for chefs and we talk about that a bunch today. Before that Chris had created the experimental lab at the Fat Duck and that's Heston Blumenthal's restaurant outside of London. Usually considered, if not the best restaurant on Earth, a contender. Since publishing Modernist Cuisine, Chris started a company called ChefSteps to popularize sous vide, which is the most successful of the techniques so far invented by modernists. You have to learn to sous vide. It's super easy. You can make everything you do come out perfectly. After selling that company to Breville, Chris started a new company called Combustion and Combustion is really cool startup. There's lots of lessons in here for entrepreneurs and folks who are making products. Chris is an amazing entrepreneur, very dedicated, really good at figuring out how to make everything work. Combustion is a difficult company to do because it's hardware and software; and it's in the kitchen; and it is hundreds of degrees, Fahrenheit. So it was just a lot to deal with. It's great to learn these lessons and they're shipping now and very successful with it. And then Chris has a YouTube channel called Chris Young Cooks, where he's doing some of the cool stuff that we used to do on Modernist Cuisine. Cool photography, but doing it for video and sharing some of the insights that they have about cooking. So anyway, You're going to have a blast listening to Chris. Important Links Intellectual Ventures Lab Modernist Cuisine The Fat Duck Combustion Chris Young Cooks About Chris Young Chris Young is a chef-scientist known for applying science and technology to create culinary experiences that earlier generations would never have imagined. Before becoming a chef, Young completed degrees in mathematics and biochemistry at the University of Washington. Unfulfilled with a life in the hard sciences, Young left his doctoral work behind for a job as a chef at one of Seattle's top-rated restaurants, Mistral. Young's expertise wasn't long secluded to the American Northwest. From 2003 to 2007, Young worked with the world-famous chef Heston Blumenthal to oversee development of some of his most innovative dishes. In 2004, Young opened The Fat Duck Experimental Kitchen, leading a team of more than six full-time chefs and coordinating the work of several consulting scientists. Beyond developing new dishes for The Fat Duck's menu, Young was responsible for recipe development for the critically acclaimed first and second seasons of BBC's “In Search of Perfection: With Heston Blumenthal.” In 2007, Young was asked by the renowned technologist, inventor, and accomplished cook Nathan Myhrvold to return to Seattle to work at Intellectual Ventures. Alongside Myrhvold, Young helped research, experiment, and eventually coauthor the eagerly anticipated, industry game-changing Modernist Cuisine: The Art and Science of Cooking. In 2012, along with Modernist Cuisine colleagues Chef Grant Lee Crilly and photographer Ryan Matthew Smith, Young co-launched an online-based culinary school ChefSteps, using an underground space beneath Seattle's Pike Place Market. Their mission: teaching people how to utilize modern techniques in their cooking. He is the founder and owner at Combustion Inc., a company that builds nice things that make cooking more enjoyable. Like a thermometer that's wireless, oven-safe, and uses machine learning to do what no other thermometer can: predict your food's cooking and resting times with uncanny accuracy.

MIami's Brad Kilgore displays an easygoing demeanor beneath which resides a precise and driven chef. When Brad and his colleagues hosted Andrew for a book event last fall at the Arlo Hotel Wynwood (home of Brad's MaryGold's Brasserie), the two of them sat down to record this interview. In it they discuss myriad subjects including Brad's adoption of the principles of Molecular and Modernist Cuisines, his time in some of the best restaurants in Chicago, and his plans for the future, including Pizza Freak Co., an already launched direct-to-doorstep frozen pizza venture.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Friend of the show Chris Young, formerly of Chefs Steps and Modernist Cuisine fame, joins the show to review the Creami, shoot the breeze and answer listener questions . Hosted on Acast. See acast.com/privacy for more information.

Chef Francisco Migoya of Modernist Cuisine sits down again to dish on everyone's favorite food…Pizza! Modernist Pizza; 1700 pages in 3 Volumes with over 1000 recipes digs deep into the history, culture and worldwide love for pizza and Francisco is a most tremendous talent, you won't want to miss the conversation. Also, Danielle Oron talks “Food You Love” but elevated! And I have a Lesson in Pesto for you.

We have some good news for those pizza lovers. The first Canadian edition of Women in Pizza is coming to Vancouver. Guest: Stephanie Swane, publisher and editorial director of Modernist Cuisine. Learn more about your ad choices. Visit megaphone.fm/adchoices

Seg 1: When it comes to preventative measures against breast cancer, how often and when should women get mammograms. Guest: Dr. Paula Gordon, breast radiologist in Vancouver and Clinical Professor at the University of British Columbia. Seg 2: Could gene-edited foods be a new reality at your local grocery stores. Guest: Marie-Claude Bibeau, Canada's Minister of Agriculture and Agri-Food Seg 3: Vancouver city voted to reduce the Empty Homes Tax. Guest: Christine Boyle, Councillor for One City Vancouver Seg 4: There are still no changes being made at Atira, days after a damning report of financial mismanagement was released by the government. Guest: Ravi Kahlon, BC Minister of Housing Seg 5: Langley Township Council is seeking to establish its own police detachment rather than sharing the Langley RCMP Guest: Mayor of Langley, Nathan Pachal Seg 6: We have some good news for those pizza lovers. The first Canadian edition of Women in Pizza is coming to Vancouver. Guest: Stephanie Swane, publisher and editorial director of Modernist Cuisine. Learn more about your ad choices. Visit megaphone.fm/adchoices

Go behind-the-scenes of the Modernist Cuisine series with Nathan Myhrvold and his latest book Food & Drink: Modernist Cuisine Photography. Food & Drink looks at the technical aspects of the equipment and process, and the art of portraiture as applied to food. On this episode of Tech Bites, host Jennifer Leuzzi talks with Nathan about the cutting-edge techniques, custom-built cameras, robotics, and digitizers that were used to create the photographs in the series. Hungry for more? Listen to Tech Bites Episode 114 Nathan Myhrvold on Modernist Bread.Photo Courtesy of The Cooking Lab, LLC.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

FRANCISCO MIGOYA of Modernist Cuisine delves into the art and science of bread and ANDREW KERR enlightens us to the marvels of Manuka Honey, plus we dish on Hasselback everything.

Chef Francisco Migoya of Modernist Cuisine sits down again to dish on everyones favorite food… Pizza. Modernist Pizza. 1700 pages in 3 Volumes with over 1000 recipes, digs deep into the history, culture and worldwide love for pizza and Francisco is the most passionate Chef…Please tune in. Also, Mixologist Tony Abou-Ganim is forecasting the year in Cocktails and Lisa Lynn, metabolic expert, talks the on-trend Cleanse.

Chef Francisco Migoya of Modernist Cuisine sits down again to dish on everyones favorite food… Pizza. Modernist Pizza. 1700 pages in 3 Volumes with over 1000 recipes, digs deep into the history, culture and worldwide love for pizza and Francisco is the most passionate Chef…Please tune in. Also, Mixologist Tony Abou-Ganim is forecasting the year in Cocktails and Lisa Lynn, metabolic expert, talks the on-trend Cleanse.

In this interview, Kyle Connaughton discusses growing his own olive trees, making his own olive oil, the importance of quality, exploring the different flavor profiles of olive oils, and finding the right olive oil for the dish. Kyle Connaughton is a chef, culinary educator, and cookbook author. He and Katina Connaughton, his wife, opened SingleThread Farm-Restaurant-Inn, in Healdsburg, CA, in December 2016. The restaurant received a perfect four stars from The San Francisco Chronicle in March 2017 and a James Beard Foundation Restaurant Design Award in May 2017. It was awarded two stars in the 2018 Michelin Red Guide, one of only a few restaurants to earn the rating in its first year. The restaurant then received three stars just a year later in the 2019 Michelin Red Guide. SingleThread is also a member of Relais & Chateaux, an international organization of the world's top restaurants and hotels. In 2018, SingleThread received the Miele “One to Watch” award from World's 50 Best Restaurants. Kyle's culinary background includes working for Michel Bras in Hokkaido, Japan and as head chef of research and development at The Fat Duck in Bray, England. Kyle worked with Heston Blumenthal and the Fat Duck team to complete the IACP award-winning The Big Fat Duck Cookbook. He also contributed to Nathan Myrhvold's Modernist Cuisine series. Kyle is professor emeritus at The Culinary Institute of America, and has developed the curriculum for the college's bachelor's of culinary science program. In 2015, Kyle co-published Donabe - Classic and Modern Japanese Clay Pot Cooking and co-founded the culinary research and development firm, Pilot R&D. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In which a computer millionaire takes early retirement to self-publish a 50-pound reference work about the chemistry of food, and John discovers a surprise cherry tomato. Certificate #24537.

Nathan Myhrvold is a scientist, inventor, nature and food photographer, and author of the award-winning Modernist Cuisine cookbooks. After completing a postdoc with Stephen Hawking and serving as Microsoft's first Chief Technology Officer, he founded Intellectual Ventures, which has spun out more than 15 tech startups. Myhrvold is inventor or coinventor of 899 patented inventions to date. His book and other projects are at his website: NathanMyhrvold.com   For show notes and transcript visit: https://kk.org/cooltools/nathan-myhrvold-inventor/   If you're enjoying the Cool Tools podcast, check out our paperback book Four Favorite Tools: Fantastic tools by 150 notable creators, available in both Color or B&W on Amazon: https://geni.us/fourfavoritetools  

Ein legendärer Mann ist heute zu Gast. Nathan Myhrvold. Er hat mit Bill Gates Microsoft groß gemacht. Er hat mit Stephen Hawking an der Quantentheorie geforscht. Und ist einer von drei Autoren von „Modernist Cuisine“. 5 Bände schwer, die wissenschaftliche Erforschung der Kochtechniken. Jetzt hat er nachgelegt, mit – dreibändig – „The Modernist Pizza“. Johannes hat einen Weltmeister getroffen, Jörg Eichinger, Metzger an der Greifswalder Strasse. In den USA hat sein Team bei der Butcher WM den ersten Platz belegt. Sissi vom Insta Blog Eating in Berlin schwelgt beim polnischen Gurkensalat in Jugenderinnerungen, erzählt aber auch, was ihr als Foodie mit chinesischen Roots manchmal mächtig auf den Geist geht. Und zum Schluss stimmen Max Herre und Dexter ein Lied an. Nein, ganz viele, von der Compilation „Hallo 22. Funk & Soul aus der DDR, 1971 – 1981. Großartige Compilation, gerade erschienen. Und ein paar Kitchen Music Fragen beantworten die beiden dazu auch noch. https://paetzoldskitchen.de https://www.youtube.com/watch?v=asK5Qu_UC9c https://www.instagram.com/eatinginberlin/ https://www.fleischerei-erchinger.de https://www.amazon.de/Kochbuch-kulinarische-Liebeserklärung-ukrainischen-Klopotenko/dp/395961750X https://www.amazon.de/Kochen-offenen-Herzen-Lehr-Wanderjahre/dp/3608501738?gclid=EAIaIQobChMIwuLfofGR-gIVFxkGAB0S0gtBEAAYASAAEgIQz_D_BwE https://modernistcuisine.com/books/modernist-pizza/ https://www.jpc.de/jpcng/poprock/detail/-/art/various-artists-hallo-22/hnum/11037858?iampartner=spon6&awc=150&awa=1264&gclid=CjwKCAjwp9qZBhBkEiwAsYFsbywijNk4snKPOAyffBep9VwolgJv4aS530enOQtLWtSquNDfDwaLYRoCaFYQAvD_BwE

Modernist Pizza sbarca in Italia tradotto nella lingua di Dante! La serie di libri di Nathan Myhrvold, già autore di Modernist Cuisine e Modernist Bread, è stata soprannonimata "l'enciclopedia della pizza", grazie alla sua poderosa mole di tre volumi.Myhrvold ha presentato il libro al Pizza Village di Napoli, e in quell'occasione lo abbiamo incontrato per porgli qualche domanda, qualcuna forse, ehm, un po' provocatoria. Ma se noi ci siamo limitati a stuzzicarlo, c'è anche chi invece lo ha confrontato proprio a proposito di un giudizio del libro sulla sua pizzeria: stiamo parlando di Alessandro Condurro de L'Antica Pizzeria Da Michele.In questa puntata, fatta di botta e risposta frizzanti e qualche accenno di polemica, parliamo di quello che rappresenta quest'opera nel panorama della pizza mondiale... in attesa di leggerla per davvero!Clicca qui per iscriverti al nostro canale Telegram! - contenuti esclusivi, anteprime e molto altro!Clicca qui per partecipare alla chat: incontra altri appassionati di pizza e di podcast con cui scambiare opinioni.Puoi acquistare le magliette del podcast sul nostro store Etsy.In questa puntata parliamo di:Modernist PizzaNathan MyhrvoldJames Beard AwardL'articolo di Matt Goulding sulle pizzerie giapponesiL'Antica Pizzeria Da MicheleLa nostra attrezzatura:Microfoni: Samson Q2URegistratore portatile: Zoom H1nMixer: Zoom Podtrack P4Filtro antipop: NeewerCuffie Simon: Behringer BH470Cuffie Peppe: Sony MDR-ZX110Partecipiamo al programma di Affiliazione Amazon.Acquistando tramite questi link sostieni il podcast con una piccola commissione.Grazie di averci ascoltato! :)

Some health problems derailed our Special Sauce production schedule this week, so serious eaters will just have to wait two more weeks before you get to listen to more fresh pizza talk with Una Pizza Napoletana's Anthony Mangieri and Billions co-creator Brian Koppelman. In the meantime, to keep the slices coming, here's the provocative interview we did with Modernist Pizza co-author Nathan Myrvhold a couple of months ago. Nathan turns out to be a fan of both Anthony Mangieri's and Dan Richer. Enjoy, serious pizza eaters.

We are Back! After a long hiatus, this is the 1st episode of many more to come! We will be doing at least 2 per month going forward. Here is my discussion with Mr. Jason Perlow, Long time Food blogger and tech reviewer for places like ZDnet and CNN, and a founding member of the "Modernist Food" incubator from the early 2000's "eGullet".  eGullet was a bulletin board message group where people of all cooking skill levels would collaborate on such things as sous vide and many other food related topics. People such as Anthony Bourdaine, Chris Young from ChefSteps, Nathan Myhrvold of Modernist Cuisine, Douglas Baldwin of Sous Vide for the home cook, and many more collaborated, joined in, or started out there!  https://forums.egullet.org/ You can find Jason on Twitter and his food review group on Facebook   https://www.facebook.com/groups/foodiessofl Check out the GrillGun and Sous Vide gun HERE and use the code "Fireandwater" to get 10% off your order! - https://grillblazer.com/?ref=FireandWater

In today's episode we're speaking with Chef Kyle Connaughton, co-owner of SingleThread, a Japanese cuisine inspired restaurant, inn and 24-acre farm with three Michelin stars. In 2021, SingleThread was listed in The World's 50 Best Restaurants.Kyle began his culinary career in Los Angeles with an apprenticeship at one of the oldest Japanese restaurants in the city. He then continued training in both pastry and savory at Spago Beverly Hills, The Dining Room at The Ritz-Carlton, Lucques, Hama Sushi, and A.O.C. Kyle spent several years cooking in Japan for the famed chef Michel Bras and in numerous traditional Japanese cuisine restaurants.  In 2006, Kyle joined Heston Blumenthal to become the Head Chef of Research and Development for the Fat Duck Experimental Kitchen. He is a contributor to the "Modernist Cuisine" series, a co-developer of the Culinary Science Bachelor's Degree program for the CIA, and co-author of the book Donabe: Classic and Modern Japanese Clay Pot Cooking.Listen as we chat with Chef Kyle about his journey from a skateboarder to a Michelin star chef. 

Francisco Migoya, head chef at Modernist Cuisine and coauthor of Modernist Bread and Modernist Pizza, joins the show for a lively discussion on, you guessed it, pizza. See acast.com/privacy for privacy and opt-out information.

(February 8, 2022 – Hour Two) 10:14pm & 10:35pm – Leading off the 2nd hour is one of the original founders of ChefSteps, the book “Modernist Cuisine” and now one of the creators of a new wireless thermometer offering from the company Combustion, Inc., Chris…

(February 8, 2022 – Hour Two) 10:14pm & 10:35pm – Leading off the 2nd hour is one of the original founders of ChefSteps, the book “Modernist Cuisine” and now one of the creators of a new wireless thermometer offering from the company Combustion, Inc., Chris Young joins me for the first time! Chris is incredibly accomplished in science and food and he is passionate about applying both to his cooking. He is also an avid live-fire cook and will be here to share everything he knows about protein, time and surface temperature to help us raise our overall cooking experiences. One of Chris's original passions was sous vide cooking. We will also explore that part of it and how it played into creating the new thermometer project. BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Green Mountain Grills Cookin Pellets Fireboard Smithfield The Pit Barrel Cooker The Butcher Shoppe – Save 10% When You Mention “The BBQ Central Show” Primo Grills Yoder Smokers David Leans / DoWellness – GET FIT for 1 Year for $2,300 Vortic Watch Company Patreon Ad-Free Podcast Feed

(February 8, 2022 - Hour Two) 10:14pm & 10:35pm - Leading off the 2nd hour is one of the original founders of ChefSteps, the book "Modernist Cuisine" and now one of the creators of a new wireless thermometer offering from the company Combustion, Inc., Chris Young joins me for the first time! Chris is incredibly accomplished in science and food and he is passionate about applying both to his cooking. He is also an avid live-fire cook and will be here to share everything he knows about protein, time and surface temperature to help us raise our overall cooking experiences. One of Chris's original passions was sous vide cooking. We will also explore that part of it and how it played into creating the new thermometer project. BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Green Mountain Grills Cookin Pellets Fireboard Smithfield The Pit Barrel Cooker The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Primo Grills Yoder Smokers David Leans / DoWellness - GET FIT for 1 Year for $2,300 Vortic Watch Company Patreon Ad-Free Podcast Feed

Don't worry, we'll address the elephant in the room: why does Modernist Cuisine think Portland, Oregon, is the pizza capital of the United States? Francisco will make this abundantly clear. We'll also clarify California-style pizza, do a deep dive into Chicago's pizza allegiances, get our fricco on with Detroit's cheesy crust, and drive a 250-mile stretch of highway along the Mississippi river to visit seasonal pizza farms in Wisconsin. We'll also cross bridges and tunnels to find out why the best pizza in the tristate area may be from New Jersey? And how Mystic, Connecticut, a seaport town that came to fame in the late 1980s for a pizza-themed movie, now has a umami-packed pie of its own! See acast.com/privacy for privacy and opt-out information.

How A Former Microsoft Exec Mastered The Perfect Slice—Using Science Who doesn't love pizza? It's a magical combination of sauce, cheese, crust, and maybe even a topping or two. Depending on where you eat it, the ratio of sauce and cheese and toppings changes: Neapolitan, NY Style, and Chicago Deep Dish each have a slightly different recipe. And different methods of baking impart their signature flavor on the end result—whether that's coal, wood, or gas-fired ovens. Nearly every country in the world has some type of variation on the classic. Author Nathan Myhrvold visited over 250 pizzerias all over the world to appreciate their differences. Then he made over 12,000 pizzas, using physics and chemistry to tweak each one slightly. Myhrvold and his co-author, chef Francisco Migoya wrote all about the gourmand experiment in a three-volume, 35-pound set of beautifully illustrated and painstakingly researched books. Ira talks with Nathan Myhrvold, former CTO at Microsoft, founder of Intellectual Ventures and Modernist Cuisine about his discoveries and his most recent book, Modernist Pizza. E.O. Wilson's Indelible Mark On Ecology Ecologist and ant biologist Edward O. Wilson (often called E. O. Wilson) died December 26, at the age of 92. Though he was known for his study of ants and their social behavior, his impact extended much further—from sociobiology, the study of the influence of genetics on behavior, to the way science was taught and understood. His writing twice won the Pulitzer Prize. Wilson appeared on Science Friday many times. In this short remembrance of Wilson, Ira replays selections from past conversations with the scientist, recorded between 2006 and 2013.   The Fossil—And Family—Records Of Richard Leakey Paleoanthropologist Richard Leakey died on January 2 at the age of 77. The Kenyan conservationist and fossil hunter was the son of paleoanthropologists Louis and Mary Leakey, who helped redefine the early parts of the human family tree. Richard was part of the team that discovered ‘Turkana Boy,' a Homo erectus skeleton—one of the most complete early hominin skeletons ever found. In later years, he was the director of the National Museum of Kenya, the head of the Kenya Wildlife Service, helped found a political party, and led the Kenyan Civil Service in the midst of an anti-corruption campaign. In this edited interview from 2011, Leakey describes his work in the field, his famous fossil-hunting lineage, and his desire to convince skeptics of the reality of human evolution.  

After more than four years, the team from Modernist Cuisine outside of Seattle has produced an impressive body of work on all things pizza. Modernist Pizza is three volumes, plus a recipe manual, containing history, science and pizza intel from around the globe here (even if the Chicago chapter left me a little cold). It's the ultimate pizza compendium ever compiled and at more than 1,700 pages, you'll have years of research at your fingertips.

Why is buffalo mozzarella considered a luxury cheese, and what makes it different from regular mozzarella, anyway? And why don't more people make mozzarella at home? We'll talk to the makers of DIY mozzarella kits, how Wisconsin brick cheese defined Detroit-style pizza, and how to make your own Franken-cheeses like St. Louis' Provel, as well as why vegans are nuts for imitation cheeses. Modernist Cuisine will teach you the tricks of infusing your mozzarella for extra flavor like you've never had before — even before you put on your pepperoni, pineapple, anchovies, and/or mayonnaise. See acast.com/privacy for privacy and opt-out information.

Modernist Cuisine's Francisco Migoya on what he learned while creating ‘Modernist Pizza', his comprehensive book about one of the world's favourite dishes. Plus: food-technology innovation at Helsinki's Slush start-up gathering and the week's top food-and-drink headlines.

On this week's episode of Special Sauce, Ed talks with former Microsoft CTO and Modernist Cuisine founder Nathan Myrvhold about why his new collection Modernist Pizza required 3+ volumes and 1000 plus pages.  Spoiler Alert: New Haven and New York pizza lovers are in for a shock. Plus, Ed talks about three cool gifts for the pizza lover in your life.  Nathan Myrvhold 

Why is the humble plum tomato the gold standard for pizza sauce? According to the AVP, there are only three tomato varieties permitted to make real authentic Pizza Napoletana: San Marzano (the most famous/infamous), Piennolo (known for being preserved in bunches, hanging on a piece of twine), and finally, the Corbarino. We'll talk to growers of the two latter tomato types, and find out what sets their fruit apart. We'll also find out what happens when a California canning company joins forces with a wood-fire pizza legend, how northern Italian pesto Genovese became the go-to green sauce for many pies, and what sauces Modernist Cuisine constituted as pizza sauce. Spoiler alert: that can of soup you have in your pantry may comply. What's in your sauce? See acast.com/privacy for privacy and opt-out information.

Welcome to the Modernist Pizza Podcast. This is episode 1: “The Myth of Margherita and the Transmutation of Pizza History”.Along with Nathan Myhrvold, founder of Modernist Cuisine, and its head chef Francisco Migoya, who together co-authored Modernist Pizza, a seventeen hundred page book about the art, history and science of pizza—we'll chew over the world's most popular food, with the people who have been part of its storied past, and are shaping its yet to be told future.Each slice of this series examines a different piece of pizza, from its origins to evolution, deep dives into flour, sauce, and cheese, as well as the proliferation of regional styles and its boundless global influence. From Naples to New York City, South America to Japan, pop-ups to frozen mail-order pies, listen in as we talk to experts, enthusiasts, and the pizza elite who have put this humble pizza pie on the map. See acast.com/privacy for privacy and opt-out information.

After the international success of Modernist Cuisine, followed a few years later by the equally impressive Modernist Bread, author/publisher Nathan Myhrvold and his talented team of food geniuses are back with the eye-popping, four-volume boxed set, Modernist Pizza. It has everything you could possibly want to know about pizza and more, accompanied by the always spectacular in-your-face photography for which the Modernist books are known. In this lively conversation, Nathan tells us all about his early days as an assistant to Stephen Hawking, his role as chief technology officer at Microsoft, his work as technical advisor to Steven Spielberg for the Jurassic Park films, founder of Intellectual Ventures where he invests in world changing inventions, and how all of this intersects with his lifelong passion for food, cooking and, now, pizza. It's quite a journey, and we'll hear all about it on Pizza Quest with Peter Reinhart, on HRN.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Sourdough starter doesn’t necessarily improve with age. In fact, the starter changes all the time, anyway, depending on the air around it and the flour that you feed it, according to Francisco Migoya, the head chef of Modernist Cuisine and coauthor of Modernist Bread and Modernist Pizza. “Whatever that sourdough starter was 100 years ago, there’s nothing remotely even the same in the present one,” he said. Originally from Mexico City, Migoya studied gastronomy at the Lycée d’Hôtellerie et de Tourisme in Strasbourg, France, and then moved to the United States, where he went on to work as pastry chef in some of the country’s great restaurants, including being executive pastry chef of The French Laundry and Bouchon Bakery in Yountville, Calif. He also was an instructor at The Culinary Institute of America in Hyde Park, N.Y., before joining Modernist Cuisine, Nathan Myhrvold’s research firm that had already produced the epic tome on the latest cooking techniques, which has the same name as the company. Migoya co-authored subsequent books, including Modernist Pizza, which was released on Oct. 5. It turns out there’s a lot to know about pizza; the book is three volumes long and traces the foods history, from its relatively recent origins in Naples, Italy, in the late 19th Century, to the cholera epidemic that drove Neapolitans across the seas, bringing their culinary customs with them. Migoya says the United States has the widest variety of pizza types in the world. “It’s a very interesting phenomenon to see what we’ve done here with the simple combination of dough, sauce and cheese,” he said.

Unfortunately due to a network outage last show were not able to go on air. The great news is that it means this week we will be having a 2-hour extravaganza of a show. D and L Coffee Service Inc. presents Small Bites Radio the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”. Small Bites on Wildfire Radio returns this Sunday, October 17th at 635pm EST with a fantastic lineup! #SmallBitesRadio has been named #14 out of the Top 30 Best Hospitality Shows on the planet for 2020 and 2021 as well as being named #23 Top Philadelphia Lifestyle Influencer in 2021. Who doesn't love pizza? Head Chef Francisco Migoya of the Modernist Cuisine team will join us to talk about their new book ‘Modernist Pizza' from The Cooking Lab. Spanning 1,708 pages, including three volumes plus a recipe manual, Modernist Pizza is much more than a cookbook: it's an indispensable resource for anyone who not only loves to eat pizza but is also interested in the science, stories, cultures, and history behind it. Each gorgeously illustrated chapter examines a different aspect of pizza, from its history and top travel destinations to dough, sauce, cheese, toppings, equipment, and more. The team has included a travel chapter with guides to can't-miss pizzerias in top pizza destinations such as Naples, Rome, São Paulo, Buenos Aires, and Tokyo as well as cities across the US, like New York City, Chicago, Detroit, Portland, and more. Cassy Joy Garcia the creative force behind the popular food blog Fed and Fit will chat about her new book ‘Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast' from Simon & Schuster. As a busy mom of two, Cassy Joy Garcia, the best-selling author of Cook Once, Eat All Week, has limited time to get food on the table. With this book, she shares a fresh approach to preparing dinner in a hurry. These 120 easy, delicious recipes are designed to use the leftovers from one recipe to quickly cook a completely different meal the next day. The Cook Once Dinner Fix solves the “what's for dinner” question without requiring enormous amounts of time, energy, skill, or money. Now dinnertime can be fun, fast, affordable, and sustainable. Zoë François (now host of ZoëBakes on the Magnolia Network) and Jeff Hertzberg's latest book ‘The Best of Artisan Bread in Five Minutes a Day: Favorite Recipes from BreadIn5' from St. Martin's Press with a foreword by Andrew Zimmern. Jeff will talk to us about how people want to bake their own bread, so long as they can do it easily and quickly. But with five very different “Bread in Five” books to choose from, bakers have been asking: “Which one should I get if I want a little of everything: the best of European and American classics, whole-grain recipes, pizza and flatbread, gluten-free, sourdough, and loaves enriched with eggs and butter?” With The Best of Artisan Bread in Five Minutes a Day, Jeff and Zoë have chosen their absolute favorite 80 recipes from all five of their books, bringing them together into a single volume that is the only bread book a baker needs and will make everyone a baker―with only five minutes a day of active preparation time. We are pleased to announce that Philadelphia's crown jewel venue of arts and culture The The Kimmel Cultural Campus has finally reopened. Not only can you see world renowned shows and entertainment, you can again enjoy one of the finest dining experiences anywhere around at Volvér on Kimmel Cultural Campus by Chef Jose Garces. Recognizing the impact COVID has had on the hospitality industry, Volvér on Kimmel Cultural Campus will support chefs that were hardest hit during the pandemic with a brand new Chefs in Residency Program that will spotlight the region's top rising stars and emerging chefs, with a focus on minority chefs. We are thrilled that we will get to talk to the first resident of Volver from October 6 to November 28, 2021, Chef Kiki Aranita the Co-Owner/Operator of Poi Dog Philly in Philadelphia, PA. After gaining her experience in various restaurants and food trucks, Aranita wanted to share her experiences of what people eat in her hometown of Hawaii, to the city of Philly. Along with the food of Hawaii, Aranita has taught classes on Hawaii's culture at Penn Museum and recipe development at the university level. Some of the other chefs to look forward to and scheduled to participate in later programs are Chef Phila Lorn from Terrain Glen Mills, Chef Jezabel Careaga from Jezabel's, Chef Jennifer Fear Zavala of Juana Tamale, Chef Alex Yoon of Little Fish and Chef Dane DeMarco of Sonny's Cocktail Bar and Wine Dive. Then we will be joined by White Dog Cafe Wayne's Chef du Cuisine Josh White. White Dog Cafe locations in Haverford and Wayne are partnering with Martha's Choice Marketplace sponsored by the Archdiocese of Philadelphia, the most visited food pantry in Montgomery County, to celebrate National Potato Day, October 27, 2021, and to bring awareness to the need to build communities through access to healthy food. Martha's Community Farm in Audubon where produce including potatoes are grown in a partnership with Garden of Health distributes fresh produce and food free of the top eight allergens to food pantries, low-income senior housing and community groups in Montgomery and Bucks Counties in Pennsylvania. Martha's Community Farm started in February 2021 and seeks to build upon the community-building principles that drive their Choice Marketplace, in an effort to form partnerships in growing food for Martha's and the many pantries of Montgomery County. Working alongside partners such as the Penn State Master Gardeners, Garden of Health, HopeWorx, ACLAMO, and The Villanova MBA program, among others, they are bringing together volunteers and partners from across Montgomery County to grow culturally appropriate foods that better meet the variety of needs their clients face. They are not simply growing food, they are growing community! Celebrating their 5th Anniversary of reopening The Oaklyn Manor Bar they are proud to introduce their new Head Chef, Chef Jason Dubin to enjoy lunch, dinner, Sunday brunch or late-night snacks. The Manor has always had a wonderful outdoor patio bar and enclosed dining area to enjoy your food, friends, and beverages. The patio bar is a perfect spot for enjoying the weather and watching all your favorite sports! The Oaklyn Manor is a true neighborhood staple in Oaklyn, NJ. The Manor has been a community space where people have gathered to drink, eat, and socialize for more than 50 years. They're a family-owned and operated business that reopened the Manor in 2016. Last, but certainly not least we will be joined by author Bridget Thoreson of ‘The Unofficial Hocus Pocus Cookbook: Bewitch-ingly Delicious Recipes for Fans of the Halloween Classic' from Ulysses Press. Since its debut in 1993, the movie Hocus Pocus has achieved cult-classic fame, with both children and adults as a loyal fanbase. The Unofficial Hocus Pocus Cookbook is filled with over 60 recipes for fare inspired by everyone's favorite witches and their spells, potions, and schemes. It is the ultimate must-have for fans of all ages—but don't worry, no children were harmed in the test of these recipes. Inside you'll find frightfully delicious recipes. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from author, Courier-Post nightlife correspondent and The New York Times recognized blogger John Howard-Fusco for foodie news of the week, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and has appeared on Season 17 of FOX Hell's Kitchen #AllStars as well named Pennsylvania's most influential chef by Cooking Light will delight us with her observation of the week, highly acclaimed and respected Vegan Chef Christina Martin will delight with her ‘Healthy Bite' of week giving nourishing and wholesome advice, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, Pandora, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://bluejeanfood.com/smallbitesradio/ D and L Coffee Service Inc. has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopHospitalityShow #TopPhiladelphiaLifestyle #TopListed #BestFood #BestPod

Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the talented team of culinary professionals and food scientists. “It's the ultimate deep dive into one of the world's most beloved foods. … Continue reading → The post Show 447, October 16, 2021: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part Two appeared first on SoCal Restaurant Show.

Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the talented team of culinary professionals and food scientists at Modernist Cuisine. “It's the ultimate deep dive into one of the world's … Continue reading → The post Show 447, October 16, 2021: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part One appeared first on SoCal Restaurant Show.

This week, we talk to Modernist Cuisine founder Nathan Myhrvold about his new book, "Modernist Pizza." We talk hydration, ingredients and fermentation and even question the benefits of the wood-burning oven. Plus, journalist Larry Tye tells us how the father of public relations made bacon a breakfast staple, Adam Gopnik explains how to cook for a family with vastly different dietary restrictions, and we whip up a Venetian pasta recipe with radicchio and walnuts.Get the recipe for Pasta with Radicchio and Walnuts:https://www.177milkstreet.com/recipes/pasta-radicchio-walnuts-black-pepperWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsThis week's sponsors: Proven quality sleep is life-changing sleep. Save up to $900 on Sleep Number 360® smart beds, plus special financing. For a limited time. Only at Sleep Number® stores or sleepnumber.com/MILK. Try a $39 bottle from Fresh Pressed Olive Oil for just $1 and taste the freshness difference yourself. Just go to GetFresh177.com. That's GetFresh177.com to try a bottle for just $1. See acast.com/privacy for privacy and opt-out information.

Francisco Migoya, head chef at Modernist Cuisine in Seattle, spent the last four years traveling the world on a pizza quest. He and his team visited 250 pizzerias, ate 800 pizzas on the road and baked 12,000 pies in the Modernist Cuisine Labs. The result? A three-volume tome called Modernist Pizza, making its publishing debut on Oct. 5.

Ce nouvel épisode est dédié à un livre, l'incroyable bible du pain The Modernist Bread, avec son auteur Nathan Myhrvold.The Modernist Bread, dont la version française est sortie en octobre dernier, est un ouvrage complètement fou en 6 volumes recensant quatre années de recherche menées par des professionnels de la boulangeries et des scientifiques sur cet aliment qu'est le pain.. Il fait suite à The Modernist Cuisine, opus du même genre, qui était quant à lui dédié à la cuisine. Nathan Myhrvold, que j'ai rencontré pour un dossier sur le pain que j'ai écrit pour le magazine ELLE à table (numéro actuellement en kiosque), est l'instigateur, avec son propre labo de recherche the Cooking Lab, de cette étonnante aventure.Chef, photographe, mathématicien mais aussi docteur en physique théorique, cet Einstein de la cuisine, ancien directeur des systèmes d'information de Microsoft, apporte un regard scientifique exhaustif sur les arts culinaires et ici sur le pain.Dans cet épisode passionnant doublé en français, nous avons parlé de cet aliment, construction de l'homme qui n'est pas du tout naturel (3:06), de pain en conserve (4:55), de nourriture fondamentale (7:20), du fantasme que ce qui vient du passé est meilleur (8:25), du pain français, le plus copié au monde (13:53), de la nécessité pour le pain de se réinventer pour perdurer (18:55), de parallèle avec l'architecture (22:30), de pain innovant (28:32), de faire payer le pain au restaurant, bonne manière de mieux considérer le pain (31:56) et de l'impossibilité de faire une bonne baguette sans gluten (37:09). Bonne écoute !Pour en savoir plus sur son travail, rendez-vous sur modernistcuisine.com/Pour en savoir plus sur le pain en général, vous pouvez lire mon dossier dans le dernier ELLE à table, actuellement en kiosque.Un grand merci à Pascale Fougère qui a doublé cet épisode en français.Cet épisode a été réalisé par Studio OchentaMusique par Santiago WalschVous pouvez retrouver tous les anciens épisodes et les écouter sur votre appli podcast préféré ou sur le site apoele-lepodcast.comPensez à vous abonner sur votre appli ou sur Instagram pour ne manquer aucun épisode ! Voir Acast.com/privacy pour les informations sur la vie privée et l'opt-out.

Surfing anonymously explained (VPN vs TOR), Apple CarPlay (pros and cons), Wi-Fi mesh networks (best way to over large house, recent hardware options explored), Windows kernel vulnerability (allows processes to escape the sandbox, will be patched November 8), Profiies in IT (Nathan Myhrvold, co-founder Intellectural Ventures and author of Modernist Cuisine), can hackers disrupt the election (voting machine malware unlikely, DDoS attacks on election websites possible), Samsung recalls exploding washing machines (cant get a break after Note 7 recall), massive DDoS attack brings down Liberian Internet, and Tim Cooke vs Steve Balmer (are they the same type of leader, short term profits, not long term strategic growth). This show originally aired on Saturday, November 5, 2016, at 9:00 AM EST on WFED (1500 AM).