144: Why Does Bread Rise? Nathan Myhrvold on Bread Science
Nathan Myhrvold on Modernist Bread; J. Kenji Lopez-Alt on the
science of cooking meat; smashed potatoes; and a quick Turkish
supper from Robyn Eckhardt, author of “Istanbul and Beyond.”
(Originally aired 11/09/2017,
51 Minuten
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vor 6 Jahren
Nathan Myhrvold on Modernist Bread; J. Kenji Lopez-Alt on the
science of cooking meat; smashed potatoes; and a quick Turkish
supper from Robyn Eckhardt, author of “Istanbul and Beyond.”
(Originally aired 11/09/2017, Available for rerun Thursday 3/1 –
Thursday 3/8/2018)
Hosted on Acast. See acast.com/privacy for more information.
science of cooking meat; smashed potatoes; and a quick Turkish
supper from Robyn Eckhardt, author of “Istanbul and Beyond.”
(Originally aired 11/09/2017, Available for rerun Thursday 3/1 –
Thursday 3/8/2018)
Hosted on Acast. See acast.com/privacy for more information.
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