When he released his 2,400-page Modernist Cuisine: The Art and Science of Cooking (Cooking Lab) in 2011, Nathan Myhrvold took molecular gastronomy to the next level. Call it a culinary throwdown in published form, the six-volume series was both a much-anticipated, not to mention a delightfully overwhelming addition to the canon of food-specific titles.
He just released a photo companion for the series, which is really just breathtaking. But there is more to this story than brainy guy geeks about food (that is found in the first part of the interview). Myhrvold, a former technology executive at Microsoft, has much to say about his former boss Bill Gates and the current state of intellectual property law in his one-hour talk with Charlie Rose.