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Dr. Nathan Myhrvold, Intellectual Ventures - Pizza In The United States Is What Convinced The World That Pizza Was A Great Thing | #343

The Meb Faber Show - Better Investing

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What's the Defining Characteristic of the Cook Book?

The book was championing a bunch of ideas that were in, say, the most cutting edge shafts. Some of it has been called molecular gastronomy. The fun thing about the book is its like equal parts history, myth busting, science. We tried to make our recipes unlike your grandmas. So we would have weights of everything, including the weight of salt. Wanted people to be able to make it even if they'd never tasted it.

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