"Just because you think of it as a simple dish or a home dish or a low-brow dish doesn't mean you can't refine it if you know what you're doing," Myhrvold says.
New books offer to bring the food science lab home →
"If someone wants to have old-style recipes with old-style techniques, don't buy my book," he says. "This is about telling people how to do new stuff that they'll find really interesting, really novel. And not that difficult."