Modernist Cuisine: The Art & Science of CookingAuthor: Myhrvold, Nathan Brand: The Cooking Lab Edition: 7th Number Of Pages: 2400 Details: Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of the culinary arts. Winner of the 2012 James Beard Award for Cookbook of the Year, inducted into the Gourmand Cookbook Hall of Fame, and named one of the best cookbooks of the century by the New Yorker, its six volumes explore the history of

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