DR. NATHAN MYHRVOLD is chief executive officer and a founder of Intellectual Ventures. Before founding his invention company, Myhrvold was the first chief technology officer at Microsoft. He left Microsoft in 1999 to pursue several interests, including a lifelong interest in cooking and food science. Myhrvold competed on a team that won first place in several categories at the 1991 World Championship of Barbecue, including first prize in the special pasta category for a recipe that Myhrvold developed on the day of the contest.
After working for two years as a stagier at Seattle's top French restaurant, Rover's, Myhrvold completed culinary training with renowned chef Anne Willan at the Ecole De La Varenne. In addition, he has worked as Chief Gastronomic Officer for Zagat Survey, publisher of the popular Zagat restaurant guidebooks. Through his many visits to the world's top restaurants, Myhrvold has become personally acquainted with many of the leading modernist chefs and the science-inspired cooking techniques they have pioneered.
Myhrvold's formal education includes degrees in mathematics, geophysics, and space physics from UCLA, and Ph.D.s in mathematical economics and theoretical physics from Princeton University. In his postdoctoral work at Cambridge University, Myhrvold worked on quantum theories of gravity with the renowned cosmologist Stephen Hawking.
CHRIS YOUNG opened the experimental kitchen at The Fat Duck and worked under world-famous chef Heston Blumenthal to oversee development of his most innovative dishes. With degrees in mathematics and biochemistry from the University of Washington, Young oversees original experiments and recipe development for The Cooking Lab.
MAXIME BILET was educated in the humanities at Skidmore College and graduated with highest honors from the Institute of Culinary Education in New York. Before joining the culinary team at The Cooking Lab, Bilet completed stages at Jack's Luxury Oyster Bar, The Fat Duck, and Auberge de l'Ile in London.
Nuff said! This is the most comprehensive and beautiful set of books on cuisine out there. It will give me many many years of information and data to work off of.Published 4 months ago by argr
Wonderful! Love the information and the pictures. Would recommend to anyone serious about cooking. I have learned a lot and great for reference.Published 15 months ago by Joe Carri
Here you find everything. If you are more than average interested in cooking, this is the book. Interesting facts about thing you did not know you need to know.Published 23 months ago by Kåre Ulsrud
A facinating book, from a proffessional chefs point of view this changes the ball game completly, the new bible of the cuisine together with Ali Bab, le guide culinaire &... Read morePublished on 12 May 2013 by steven ledger
This has to be one of the greatest cookery books ever, it is just awesome both in content and volumePublished on 11 Mar. 2013 by Robert Hogg
I bought this set for my boyfriend for christmas. He is a chef and has longed for this for ages. Very expensive but definitely worth it for the proffesional chef!Published on 26 Jan. 2013 by hayley
There isn't much needs saying about this book other than WOW. This tome of the best part of 25k is just amazing in both presentation and content. Read morePublished on 13 Oct. 2012 by Rossco76