How to: Cook like Nathan Myhrvold in your own kitchen

If you ever needed a good reason to buy a whipped cream maker: The New York Times adapted several of Nathan Myhrvold's Modernist Cuisine recipes to work with ingredients and equipment you're actually likely to have in your home kitchen. The whipped cream maker is the only tool used here that I don't own. And it might be worth buying one if it means that I can make bloody mary-infused celery sticks.
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