Editor's note: Nathan Myhrvold is CEO of Intellectual Ventures, author of "Modernist Cuisine" and "Modernist Cuisine at Home." Sanjay Gupta hosts The Next List on Sundays at 2 p.m. ET, only on CNN
CNN: For people who don't know anything about cooking, how would you define modern cuisine?
Myhrvold: So modern cuisine is the movement of chefs that are trying to create new kinds of food, new food experiences. And they don't care if they have to break some of the traditional rules of cooking to do so.
Myhrvold: Well, you know, we set out to make a book that would explain how cooking worked and all of the techniques that modern chefs use, the sort of the cutting edge of what the cooking world is.
Now a lot of home folks bought the book and use it and cook from it, but it's a little daunting to buy a six volume, 50 pound, 438 page book. And, of course, a number of the recipes are recipes that are just hard to do, that in fact, almost every chef in New York would find hard to do, much less somebody at home.
So we thought there was room to create a smaller book, a little bit less imposing, a little bit cheaper, where all of the recipes were designed to be done in a home kitchen by home cooks.
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