Culinary innovator Chris Young brings new and often delicious meaning to the term mad scientist. Young, who has degrees in mathematics and biochemistry from the University of Washington, built and led the research team at The Fat Duck, expanding the experimental kitchen to eight chefs and scientists and developing dozens of innovative techniques and recipes that helped The Fat Duck rise to become a top-rated restaurant in the world. In 2007, Young returned to Seattle to work with Dr. Nathan Myhrvold, a scientist, entrepreneur and founder of Microsoft Research who then moved on to co-found Intellectual Ventures (I.V.), a firm dedicated to creating and investing in inventions.

Young continues his innovations in culinary arts and food technology, most recently co- authoring with Myhrvold the 6-volume Modernist Cuisine cookbook – a comprehensive text covering the techniques of traditional and modern cuisine and the science behind it.

Modernist Cuisine
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"Modernist Cuisine is a landmark contribution to the craft of cooking and our understanding of its underlying principles. Its scale, detail, and eye-opening graphics are unmatched by any other book on the subject. It will be an invaluable resource for anyone with a serious interest in cooking techniques, whether the professional innovations of the last few decades or the long traditions on which they build." --Harold McGee