Today, we had the privilege of interviewing the multi-talented Nathan Myrvold, the renowned scientist, archeologist, physicist, photographer, chef, and author of the acclaimed Modernist Cusine books. Our discussion centered around his latest masterpiece, the comprehensive Modernist Bread at Home.

In his ineffable way, Nathan talks bread history, science, lore, and technique. Take a listen, but make sure to have a pen and paper with you. There's a lot a useful info for the next time you bake a loaf.

Please consider supporting our show. For as little as $3.00, you can help keep the show on the air. Visit our new Patreon page and subscribe!

In this episode:

Slow-Roasted Leg of Lamb

Ina Garten's Lemon Mashed Potatoes

Chocolate cake with Salted Caramel Frosting

Rhubarb Upside-Down Cake

Rhubarb Eton Mess

Nathan Myhrvold's Challah (Available to Patreon subscribers in our latest newsletter)

Nathan Myhrvold's Hawaiian Rolls (Available to Patreon subscribers in our latest newsletter)

--

Follow us on social:

Instagram: @amytraverso @davidleite

Twitter: @amytraverso @davidleite

Facebook: @amytraverso @davidleite

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com