Join Modernist Cuisine founder and author Nathan Myhrvold to explore one of the world's most beloved (and occasionally controversial) foods: bread. In this conversation that's sure to be like naan other, Myhrvold will discuss his new book, Modernist Bread at Home, and why now is the perfect time to rise to the occasion and start making bread in your own kitchen. Myhrvold will draw on the Modernist Cuisine team's extensive research to share some of his favorite insights, tips, and tricks from the book, all the info you knead to make better bread at home. Nathan Myhrvold is founder of Modernist Cuisine and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, Modernist Bread and the forthcoming Modernist Pizza. He has had a passion for science, cooking, and photography since he was a boy. Nathan enrolled in college at the age of 14 and went on to earn a doctorate in theoretical and mathematical physics as well as a master's degree in economics from Princeton University. He holds an additional master's degree in geophysics and space physics and a bachelor's degree in mathematics from the University of California, Los Angeles. He did postdoctoral work with Stephen Hawking at Cambridge University researching cosmology, quantum field theory in curved space-time, and quantum theories of gravitation before starting a software company that would be acquired by Microsoft. Bethany Jean Clement is a food critic for the Seattle Times. Her writing has also appeared in multiple Best Food Writing anthologies, Food & Wine, The Stranger, Edible Seattle, Gourmet, and many other publications, as well as on the windows of the Greenwood Space Travel Supply Co. She is the former food writer and managing editor of The Stranger, and a former staff writer and managing editor for Seattle Weekly. Buy the Book Modernist Bread at Home Book Larder

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