Modernist Cooking with Chef Nathan Myhrvold - November 17, 2011
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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.
Recipes
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Maple Mountain Crunch Cake
GUEST: Eliot, Cabot, and Gardner Orton, owners of The Vermont Country Store
- Edamame Hummus
- Dip and Cabbage Serving Bowl
How-Tos
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
Comments
Reviews (4)
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The video does match the page. Please post the video with Nathan Myhrold. I'd love the salmon recipe!
PLEASE post the sous vide-style salmon recipe!!!
Love the Vermont Country Store segment!!
I don't believe the clip above matches the topic. It is supposed to include Nathan Myhrvold but it seems to be about Thanksgiving.