Vanity Fair article featuring the author of the 6 volumed, $500, cookbook, Modernist Cuisine, that is on the science of cooking.
We have hard so much about this book but we found out that one of the volumes is "spiral-bound and printed on washable, waterproof paper so that it can be propped up amidst the splatter and heat of the kitchen, as cookbooks traditionally are." We think this is a great idea.
Link to the full article here: Out to Lunch: Nathan Myhrvold
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