Monday, 14 March 2011

The Big One

This is it. 2,438 pages. 18 kilos. Modernist Cuisine: The Art and Science of Cooking  is the new bible of cooking. Nathan Myhrvold, formerly chief technology officer at Microsoft, has written the book (well, books. It is a 6 volume set) on modern cooking and cooking techniques, including sous-vide and recipes requiring the use of test tubes and liquid nitrogen. No pastry or desserts though--those may come in a second set.
The Guardian reports that the price in Britain is 395 pounds, but here in Canada, Chapters/Indigo is offering it for a mere $656.50--less if you're a member.