Nathan Myhrvold is out on the PR circuit hawking his six-volume, $467 cookbook. He did an interview with Vanity Fair and was on The Colbert Report, among other media outlets. He comes across as a charmingly wacky eccentric. But by all accounts his culinary creations are amazing. He's cooking with centrifuges, pressure cookers, and sous-vide baths.
What I found facsinating was not the really creative dishes or definitely scientific bent of the cooking, but the fact that sous-vide has been around for over 200 years! I'm told that the flavor and feel of the food prepared this way is unparalleled, but who wants to wait three days for a roast!?
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