Newsweek: Buchi Rotary Evaporator in Modernist Cuisine Studies & Book

Buchi Rotary Evaporator - Nathan Myhrvold and Maxime Bilet

Buchi Rotary Evaporator - Nathan Myhrvold and Maxime Bilet

Please read the latest Newsweek article regarding the epic book Nathan Myhrvold, Chris Young and Maxime Bilet have authored together on modern cuisine and the use of laboratory equipment, like the rotary evaporator, to innovate in the kitchen.

In the included picture, Maxime Bilet and Nathan Myhrvold are pictured in the Kitchen Laboratory, alongside their Buchi Rotary Evaporator, which they use for distilling and reducing.

Nathan Myhrvold, left, the former chief technology officer at Microsoft, leads an invention brain trust. His team of chefs and scientists just spent three and a half years exploring the physical properties of thousands of ingredients, and how to manipulate and transform them.

The result, in part, is a 2,438 page manifesto called ‘Modernist Cuisine: The Art and Science of Cooking’.

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