Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team-all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its five volumes explore the history of cuisine and explain the science [Read more...]
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