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Modernist Cooking with Chef Nathan Myhrvold

Airing Thu, 2011-11-17

Master cutting-edge culinary techniques at home with sous vide-style salmon and vegan pistachio gelato recipes from chef and food scientist Nathan Myhrvold. Then, how to make tempting Maple Mountain crunch cake from The Vermont Country Store owners Eliot, Cabot, and Gardner Orton, and take a peek inside their old-fashioned general store.

Media Modernist Cooking Show Innovative Techniques and Entertaining Ideas Learn how to make <a href="/868431/modernist-cuisine-sous-vide-style-salmon-and-pistachio-gelato">sous vide-style salmon</a>, <a href="/868427/maple-mountain-crunch-cake">maple mountain crunch cake</a>, and a <a href="/858125/turnip-votive-holder-how">turnip votive holder</a>.
Featured in Teaser Maple Mountain Crunch Cake

GUEST: Eliot, Cabot, and Gardner Orton, owners of The Vermont Country Store

No Edamame Hummus
No Bacon-and-Caramelized-Leek Dip Dip and Cabbage Serving Bowl
Featured in Teaser Crudite Cups How-To Crudite Cups
Featured in Teaser Turnip Votive Holder How-To Turnip Votive Holder

Recap

Sous Vide-Style Salmon and Pistachio Gelato
GUEST: Chef and food scientist Nathan Myhrvold, "Modernist Cuisine"

Featured Resources

GIVEAWAYS:
Vermont Country Store catalog and gift card
Orton Brothers Cookie Buttons

ITEMS ON SET:
Vintage maps by Blue Monocle
Gourds and pumpkins from Jones Family Farm
Le Pen markers from Uchida of America Corporation