Nathan Myhrvold on modernist cuisine: An extraordinary cookbook
Published in The Economist (Online)
(19.04.2011)
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Magazine Article
'Modernist Cuisine' ' the world's heaviest recipe book?
Published in The Hindustan times
(15.03.2011)
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Newspaper Article
'Modernist Cuisine' - the world's heaviest recipe book?
Published in Asian news international
(15.03.2011)
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Science Nerds Meet Foodies in 'Modernist Cuisine'
Published in Weekend Edition Saturday
(12.03.2011)
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"Modernist Cuisine", la biblia de la cocina de vanguardia, se vuelve hogareña: GASTRONOMÍA LIBRO
Published in EFE News Service
(01.11.2013)
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Newsletter
"Modernist Cuisine" of Sex Costs $2,750
Published in USA today (New York, N.Y.)
(01.08.2019)
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Magazine Article
'Modernist Cuisine' gets top honor at Beard awards
Published in The Bismarck tribune
(09.05.2012)
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REVIEW --- Visualizer: 'Modernist Cuisine': Making a 21st-Century Hamburger
Published in The Wall Street journal. Eastern edition
(05.03.2011)
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Nathan Myhrvold's 'Modernist Cuisine' named cookbook of the year
Published in Star (Whitehorse)
(07.05.2012)
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High Tech Meets High Art in 'Modernist Cuisine'
Published in Science Friday : Talk of the Nation
(01.07.2011)
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The International Culinary Center to Collaborate with Nathan Myhrvold, Leader in Culinary Technology Movement, on Provocative Panel Discussion on November 15 in New York City: Along with Nathan Myhrvold, Dave Arnold, Wylie Dufresne, Johnny Iuzzini, Marion Nestle, and Andre Soltner to Discuss Modernist Cuisine and the Controversy Surrounding Today's Culinary Revolution
Published in PR Newswire
(24.10.2011)
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For ‘Modernist Cuisine,’ Errata Commensurate to the Task
Published in New York Times (Online)
(29.04.2011)
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