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News — Nathan Myhrvold

Good Food Revolution interview. Featuring Powder for Texture products.

agar carrageenan cedarlane culinary good food revolution humber college John Placko kappa iota Malcolm Jolley Modernist Cuisine Molecular cuisine molecular gastronomy Nathan Myhrvold Nella Cucina sous vide

Here's an interview with Malcolm Jolley @nellacucina  

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Global TV 16 x 9 "Future of Food". Powder for Texture featured

Atelier Carolyn Jarvis John Placko Marc Lepine Modernist Cuisine Molecular cuisine Nathan Myhrvold

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