144: Why Does Bread Rise? Nathan Myhrvold on Bread Science

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Recorded02 Mar 2018

Publisherpublicfeeds.net ↗

Handlerec:11449674

Show notes

Nathan Myhrvold on Modernist Bread; J. Kenji Lopez-Alt on the science of cooking meat; smashed potatoes; and a quick Turkish supper from Robyn Eckhardt, author of “Istanbul and Beyond.” (Originally aired 11/09/2017, Available for rerun Thursday 3/1 – Thursday 3/8/2018) Hosted on Acast. See acast.com/privacy for more information.

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