Wall Street Journal compares the radically different cooking styles of Swedish chef Magnus Nilsson (of Fäviken) and Bellevue's own molecular gastronomy evangelist Nathan Myhrvold. If you make one of Nilsson's recipes in his newly published book, Fäviken, you need "an extra large fridge for the whole animals you'll be butchering." A scrambled egg recipe from Modernist Cuisine at Home, by contrast, goes on for nine pages. [WSJ via Eater National]
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