Comments on: Five Things Nathan Myhrvold Taught Us About Cooking http://www.xconomy.com/seattle/2009/10/26/five-things-nathan-myhrvold-taught-us-about-cooking/ Business + Technology in the Exponential Economy Sat, 11 Feb 2012 03:54:18 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: Larry http://www.xconomy.com/seattle/2009/10/26/five-things-nathan-myhrvold-taught-us-about-cooking/comment-page-1/#comment-342372 Larry Sat, 26 Mar 2011 00:29:32 +0000 http://www.xconomy.com/?p=47655#comment-342372 The emperor parades his new clothes. Probably the most self centered epic of our modern times. Wall street was revealed to be greedy and excessive beyond America's wildest dreams. Meanwhile in no where town this guy was working on a cookbook to match. Just a little late getting it out. You know what most Americans want? The want to be able to afford to buy food. They want be able to eat everyday. No one wants a $625.00 cook book filled with equipment and ingredients that are completely out of touch with main stream America. The emperor parades his new clothes.

Probably the most self centered epic of our modern times.
Wall street was revealed to be greedy and excessive beyond America’s wildest dreams.
Meanwhile in no where town this guy was working on a cookbook to match.
Just a little late getting it out.

You know what most Americans want?
The want to be able to afford to buy food.
They want be able to eat everyday.

No one wants a $625.00 cook book filled with equipment and ingredients that are completely out of touch with main stream America.

]]> By: Richard http://www.xconomy.com/seattle/2009/10/26/five-things-nathan-myhrvold-taught-us-about-cooking/comment-page-1/#comment-311457 Richard Sun, 20 Feb 2011 16:48:59 +0000 http://www.xconomy.com/?p=47655#comment-311457 The book on the state of the art in cooking science sounds like a really good read.The topics that caught my interest the most were Everything you thought you knew about food safety is wrong,Be wary of fancy French terms and Invest in some liquid nitrogen for the kitchen. Great article! The book on the state of the art in cooking science sounds like a really good read.The topics that caught my interest the most were Everything you thought you knew about food safety is wrong,Be wary of fancy French terms and Invest in some liquid nitrogen for the kitchen. Great article!

]]> By: Emeril http://www.xconomy.com/seattle/2009/10/26/five-things-nathan-myhrvold-taught-us-about-cooking/comment-page-1/#comment-88436 Emeril Mon, 26 Oct 2009 21:33:04 +0000 http://www.xconomy.com/?p=47655#comment-88436 Tell Mr. Myhrvold that I am coming out with a book on software. BAM! Tell Mr. Myhrvold that I am coming out with a book on software. BAM!

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