ARTICLES, FOOD, THE WASHINGTON POST - THE GASTRONOMER

MODERNIST CUISINE; BIG, BEAUTIFUL AND WORTH THE HYPE

ph2011022203417

In more than 2,400 pages, it is the answer to everything you wanted to know about cooking, not to mention so many things you never thought about. It is the second most important book on food and the science of cooking (after Harold McGee’s “On Food and Cooking”) and the most important book ever published on what the authors call modernist cooking. Nathan Myhrvold’s eagerly awaited “Modernist Cuisine: The Art and Science of Cooking” lives up to the hype, and then some.Simply put, it is the most useful cookbook you’ll probably never cook from.

 

Read the full story in The Washington Post. Photo by Mette Randem.