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Adventures in the Global Kitchen: Modernist Cuisine

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For some professional chefs, an interest in science and technology has transformed their kitchens into laboratories where centrifuges and freeze dryers are just as useful as pots and pans. In this podcast, Dr. Nathan Myhrvold, co-author of the book, “Modernist Cuisine at Home,” discusses ways that home cooks can use common kitchen tools to create astounding flavors.

This “Adventures in the Global Kitchen” event took place at the Museum on October 11, 2012.

Podcast: Download | RSS | iTunes ( 1 hour, 6 mins, 80 MB)

Tags: Food, Podcasts

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