clock menu more-arrow no yes mobile

Filed under:

Nilsson vs. Myhrvold

nilsson-myhrvold-wsj-175.jpgThe Wall Street Journal talked to nature-lovin' Swedish chef Magnus Nilsson and a sciencey Modernist Cuisine at Home author Nathan Myhrvold, and asked them the same questions. On improvisation, Nilsson says, "Just pick a spoon that seems right and go for it. This difference will make the dish your own." Myhrvold says, "Precision is critical." [WSJ]