Chris Youngbook recommendations

Chris Young is a Seattle-based entrepreneur and professional chef with a background in theoretical mathematics and biochemistry. From 2003 to 2007, he worked at the Fat Duck with super chef Heston Blumenthal as well as opened the Fat Duck Experimental Kitchen. He left to work with Nathan Myhrvold on Modernist Cuisine: The Art and Science of Cooking. In 2012, he cofounded ChefSteps, which invents appliances and develops cooking methodologies for a postindustrial society.

entrepreneur

chef/restaurateur

scientist

5 books recommended by Chris Young

Seveneves

Peter Atkins

Quotes & Sources

Chris Young on Seveneves
"I found I actually enjoyed [this book] a lot, but mostly because it was competence porn."

Chris Young on The Second Law
"A phenomenal, casual, infographic-laden read on how the world works from an energy perspective."

Chris Young on Essential Cuisine
"I remember looking and being like, [...] I don’t know anybody anywhere doing food that looks like this."

Chris Young on On Food and Cooking
"My career starts with [this book] in many ways. There wouldn’t be any of this modern cooking movement without [this book], I don’t think."