Q: What's your business about?
A: Our team is focused on a combination of making new discoveries in food and explaining the old discoveries better or in a different way.
Have the books made money?
I like to think of it as a business -- a business in which we've taken enormous risks. So when we first did Modernist Cuisine, I think most people in cookbook publishing would have said, "This is insane." We've broken even on the first book, and the more accessible version, Modernist Cuisine at Home, sold 40,000 copies between October and early January.
Was Modernist Cuisine always the title you had in mind?
There were a bunch of one-word titles, like Taste. That was too short and didn't really push the topic. We also thought of Cuisine Modernista, 21st Century Cuisine, and The Future of Cuisine Is Now. Maybe there's a better name. But, you know, I've gotten pretty used to calling myself Nathan. And I'm sure I would have a fine life if Mom had called me something else.
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