“Three things about water affect almost all of cooking. First are the hydrogen bonds, which is why it has an incredibly high boiling point. Another is that it's a polar molecule, so that it dissolves a lot of things, and there are things that won't mix with it. And then there's how much energy it takes to heat water.”

American inventor, scientist and businessman

Nathan Paul Myhrvold is an American inventor, scientist, and businessman. He is known for serving as chief technology officer at Microsoft, and for co-founding Intellectual Ventures and TerraPower. He is also the principal author of Modernist Cuisine and its follow-up books. His work spans technology, business, and food science, reflecting a career that moves between research, innovation, and writing.