"Myhrvold first made his name in technology: he became the first chief technology officer of Microsoft after the company acquired his software firm in 1986, and remained there until 1999. His scholarly credential run far and wide, from degrees in math­e­mat­ics, geo­physics, and space physics from UCLA (he started college at 14) to a doctorate in physics from Princeton University earned at 23 and studies with Stephen Hawking at Cambridge University in England and at La Varenne Cooking School in France. Before , he spent two years as a at Rover’s in . He has also functioned as chief gastronomic officer for . He has nurtured his love of food and science-inspired cooking techniques thanks to numerous travels to the world’s best restaurants, which allowed him to get to know many of their s. The publication of ' is the culmination of many years spent researching, writing, photographing, and editing, and even launching his own publishing company, so that the book would correspond exactly to his standards. The Main Course recently spoke to Myhrvold about the book and how he made it happen, helped by co-authors Chris Young and alumnus Maxime Bilet and a large team at the Cooking Lab."