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Modernist Cuisine: the cookbook everyone wants


It seems like people have been writing about Modernist Cuisine for months and months. Copies have been really hard to find – finally, we have a couple on the site now. Last week, The Smithsonian Magazine did a major write-up on this multi-volume cookbook. The book, written by former Microsoft exec-turned-foodie Nathan Myhrvold looks at food science and costs a small fortune.

I had to smile when I saw this long (and I mean very long) list of corrections and clarifications from the author. Did anyone edit this sucker?

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Richard Davies

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