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?