Nitrogen-Dipped Burgers and Ultrasonic French Fries Stun the Senses


With its hefty price tag, the book may not be for every amateur cook, but Myhrvold insists there is something for everyone.

"Chefs will certainly be interested," he said. "The book contains a lot of techniques that it would be really difficult to learn any other way. You would have to work at a dozen different restaurants around the world."

Researchers consulted 72 chefs, revealing techniques and knowledge that was already known, but had not been compiled in one book.

Myhrvold learned from an Italian science journal that truffles could be stored longer in carbon dioxide than in air.

"So we show a simple way to use a spritzer bottle that you can squirt into the Tupperware," he said. "For chefs that one tip is worth buying the whole book."

It's also appealing to those with an "intellectual curiosity," according to Myhrvold. "People who love books say this is really an extraordinary object."

In fact, his researchers joke that the cookbook is not only a coffee table book, "but the table as well," he said.

Still, with all the hype surrounding the cookbook, Myhrvold said, "It's very hard to tell what the long-term impact will be when it hasn't been read yet."

As for the author's favorite recipe? Nothing too fancy or too scientific -- a cheese omelet made with two egg whites and one yolk and a little butter, steamed in a non-stick pan to 171 degrees Fahrenheit.

"I like to put foamed scrambled eggs inside and serve it with a mushroom marinade," said Myhrvold. "It's simple and it's great."

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