EFTA01779123

From: Boris Nikolic (bgC3) Sent: Sunday, February 13, To: Jeffrey Epstein Subject: FW: Nathan's cookbook Forgot to mention you, in the case that you already d=d not see it. The Game-Changing Cookbook Nathan Myhrvold's 2,400-page 'Modernist=Cuisine' upends everything you thought you knew about cooking</=pan> N=than Myhrvold <=pan style=lont-size:7.5pt;font-family:"Arial","sans-serif";color:black'= =/a>Here's the recipe for the most astonishing cookbook of our=time: Take one multimillionaire computer genius, a team of 36 researchers,=chefs and editors and a laboratory specially built for cooking experiments= After nearly four years of obsessive research, assemble 2,400 pages of re=ults into a 47-pound, six-volume collection that costs $625 and requires f=ur pounds of ink to print. To call inventor Nathan Myhrvold's "Modernist Cuisine= The Art & Science of Cooking," on sale next month, a "cookb=ok" is akin to calling James Joyce's "Ulysses" "a stor=." The book is a large-scale investigation into the math, science and=physics behind cooking tasks from making juicy and crisp beer-can chicken =o coating a foie-gras bonbon in sour cherry gel. There is precedent in thi= genre—science writer Harold McGee has published popular books expla=ning kitchen science, and chefs Thomas Keller and Ferran Adrib have writ=en about sous vide and other techniques of avant- garde gastronomy—bu= nothing reaches the scope and magnitude of Mr. Myhrvold's book. While it =ill likely appeal to professional chefs, within its pages are insights tha= even the humblest home cooks can use to improve their meals. The book put= traditional cooking wisdom under scientific scrutiny, destroying old assu=ptions and creating new cooking approaches. More =nbsp; <=>My 30-Course Dinner at Nathan's: The Most Exciting Meal of a Food =riter's Life <http://online.wsj.com/article/SB100014240527487=3786804576138362185210494.html> <http://online.wsj.r.om/article/SB10001424052748703786804576138362185210494.html> Ryan Matthew Smith, Modernist Cuisine EFTA_R1_00096139 EFTA01779123 "Beef Stew" The man behind the tome is a former chie= technology officer for Microsoft and an inventor of hundreds of patents (=e invented an electromagnetic car engine and is seeking a patent for his F=ench fries treated with starch and placed in an ultrasonic bath). Though m=ny of Mr. Myhrvold's 51 years have been devoted to math and science—=y the age of 23, he held two master's degrees and a doctorate in mathemati=al physics from Princeton—in the 1990s, his passion for food began t= loom large. First, he got deeply into barbecue (he was on the "team =f the year" at the Memphis World Championship Barbecue Cooking Contes= in 1991), and then moved onto haute cuisine. "My=career at Microsoft really was getting in the way of my cooking," sai= Mr. Myhrvold. After leaving Microsoft in 1999, he launched Intellectual V=ntures, an invention and patent firm, and in 2007, with help from two youn=, scientifically-minded chefs, Chris Young and Maxime Bilet, he began work=on the book. When publishers balked over the size and scope of the project= Mr. Myhrvold said, he ditched the conventional route and decided to self-=ublish through his publishing company, the Cooking Lab.<=p> To call=inventor Nathan Myhrvold's "Modernist Cuisine: The Art & Science =f Cooking," on sale next month, a "cookbook" is akin to cal=ing James Joyce's "Ulysses" "a story." Among the book's revelations: Expensive pots and pans are a waste of m=ney. Organic food is no healthier than non- organic. Black coffee cools off=faster than coffee with cream. We pored over the book =nd selected some of our favorite counterintuitive nuggets of wisdom. You'l= never think about frying, boiling or making pizza the same way again. PROBLEM #1: Your pan-fried food comes out soggy and greasy. SOLUTION: Use more oil. </=:p> Before shallow-frying, pour oil into a pan that is equivalent=to nearly half the depth of your food. Heat it well and fry the food. When=done, drain on a rack and blot excess oil with paper towels. The food will=be crisp and less greasy than if you had skimped on the oil. WHAT'S GOING ON: When food heat=, water escaping from the food creates a tiny layer of steam that lifts th= food off the bottom of the pan. If there's not enough oil in the pan, the=food will not make contact with the oil. That means that instead of frying= it steams, and then merely absorbs the oil, sponge-like, upon contact. Wi=h a thick enough layer of oil the food will have full surface-contact with=the oil and will fry—and properly fried food does not actually absor= much oil. PROBLEM #2: The first batches of yo=r deep-fried food don't come out crispy enough. SOLUTION: Use a bit of old oil. Each time you deep fry, cool down t=e used oil and keep a couple of tablespoons in the refrigerator. Next time=you deep fry, add about a tablespoon of the old oil to the pot along with =resh oil, and bring it to temperature for about 10 minutes before frying. =o:p> 2 EFTA_R1_00096140 EFTA01779124 'Modernist Cuisine' 'Modernist Cuisine' by Nathan Myhrvold $625 WHAT'S GOING ON: <=strong>It's a "free-radical reaction." When deep-fr=ing in perfectly fresh oil, escaping water from the food creates a barrier=of water and steam. This prevents even browning. However, after several ba=ches of food have had contact with the oil, free radicals begin to break d=wn the oil into natural emulsifiers, changing the oil's chemical structure=and allowing it to get in closer contact with the food. =/p> PROBLEM #3: You love Neopolitan-style pizza, but don't want to in=est in a brick oven. SOLUTION: Make an oven out of a steel sheet. Get a 'A-inch-thick sheet of steel from a metal f=bricator (Google a local one), have it cut to the size of your oven shelf =nd insert it in the rack closest to the broiler. Preheat the oven at its h=ghest temperature for % hour, then turn on the broiler and slide your pi=za onto the metal plate. It should emerge perfectly cooked in 1.5 to 2 min=tes. WHAT'S GOING ON: Pizza in a brick oven cooks at about 800 degrees—way hotter tha= the highest setting of most home ovens. The metal sheet is more conductiv= than a brick oven's stone, so it can cook just as fast at a lower tempera=ure. PROBLEM #4: You can't make perfect fish.<=span> SOLUTION: Broil i= in wine. In an oven-pro=f pan, lay a piece of fish on a bed of onions, fennel or another aromatic.=Pour wine to nearly cover the fish, leaving only the skin uncovered. Place=the pan under a hot top-heated broiler and cook until the skin is crisp; t=e exact timing will vary widely depending on the thickness of the fish and=other factors. Remove from broiler, insert a digital thermometer and wait =ntil the fish reaches the desired temperature (somewhere between 120 and 1=0 degrees is often optimal). If the fish does not reach temperature, heat =he pan gently on the stove top until it does. The fish will be tender, wit= crispy skin. WHAT'S GOING ON: "Evaporative cooling" is at work here. The alcohol=in the wine evaporates so rapidly that it cools the wine, keeping it from =etting too hot and overcooking the fish. Meanwhile, the broiler crisps the=skin to perfection. PROBLEM #5: You want homem=de chicken stock, but you don't have eight hours to kill.<=pan lang=EN style='font- size:10.0pt;font-family:"Arial","sans-serif";c=lor:black.> SOLUTION: Chop small to chop time= Pulse the ingredients (=ypically, carrot, onion and celery) in a food processor until very finely =iced; remove vegetables, add boneless chicken pieces and puree. Chop chick=n wings into tiny pieces. Brown all the chicken, then add vegetables and c=ver with water. Simmer for an hour. The stock will attain the same flavor =t would have taken 8 hours with large chunks. WHAT'S GOING ON: "Fick's first law of diffusivity" is at work. This=principal indicates that flavor molecules have a shorter distance to trave= if the pieces of food are smaller, and thus will be extracted more quickl=. W=ite to Katy McLaughlin at 3 EFTA_R1_00096141 EFTA01779125 4 EFTA_R1_00096142 EFTA01779126