Michael Ruhlman Reviews The 5-Volume 'Modernist Cuisine'
Michael Ruhlman in the New York Times:
DESCENDING this week on the culinary scene like a meteor, "Modernist Cuisine: The Art and Science of Cooking" is the self-published six-volume masterwork from a team led by Nathan Myhrvold, the multimillionaire tech visionary who, as a friend of mine said, "decided to play Renaissance doge with food."Read the whole story





First Posted: 03/09/11 11:56 AM ET Updated: 05/25/11 07:35 PM ET