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Nathan Myhrvold, Mad Chef

Nathan Myhrvold is the Intellectual Ventures chieftain we wrote about in SuperFreakonomics; I.V. has plans to thwart, inter alia, hurricanes, malaria, and global warming. (He has also written for this blog occasionally.) Now he has let The N.Y. Times into his kitchen. It is not like any other kitchen you’ve ever seen; nor is the cookbook he is producing like any other that’s been published:

Originally planned as a 300-page discussion of sous vide, an increasingly popular restaurant technique of cooking food in vacuum-sealed bags in warm water baths, the book has swelled to 1,500 pages that will also cover microbiology, food safety, the physics of heat transfer on the stove and in the oven, formulas for turning fruit and vegetable juices into gels, and more.
“And they’re big pages,” Dr. Myhrvold said.