Nathan Myhrvold, founder of The Cooking Lab, co-author of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home and author of The Photography of Modernist Cuisine, has had a passion for science, cooking, and photography since he was a boy.
The extra effort to grind your own meat pays off in superior textures and flavours- and it allows you to customize the leanness and the tenderness. We love a combination...
