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Anybody who has met Dr. Nathan Myhrvold, or read his mammoth, chart-packed cookbook Modernist Cuisine (released last March and now in its third printing), knows that the billionaire does things his own way. After all, he was a child prodigy who retired from Microsoft at the ripe ol' age of 40, and then spent a small fortune building a research lab for Modernist and his company Intellectual Ventures. "One of the crazy things about my life is that I alternate talking about nuclear energy in meetings and sous-vide salmon on Martha Stewart," he says. So we shouldn't have been surprised when he sent along his New York Diet — he's in town for business and to promote his book for the holiday season — as a spreadsheet-like table, as opposed to the usual format. (If you've seen any of the gridlike recipes in his book, you know that Myhrvold and his team really love laying things out like this!) We won't be making this a recurring format for the feature, but in deference to Myhrvold, we present this week's New York Diet in an atypical, yet admittedly efficient, fashion that befits its subject.