Editor's letter Food
THE most coveted food book released in some time must be Modernist Cuisine, by Nathan Myhrvold and team. A former Microsoft executive, multibillionaire and food obsessive, Mhyrvold spent a year researching how to cook the perfect french fry. Weighing nearly 18 kilograms with 2400 pages, Modernist Cu...
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| Published in | The Age (Melbourne, Vic.) |
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| Format | Newspaper Article |
| Language | English |
| Published |
Melbourne, Vic
Fairfax Digital
10.05.2011
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| Online Access | Get full text |
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| Summary: | THE most coveted food book released in some time must be Modernist Cuisine, by Nathan Myhrvold and team. A former Microsoft executive, multibillionaire and food obsessive, Mhyrvold spent a year researching how to cook the perfect french fry. Weighing nearly 18 kilograms with 2400 pages, Modernist Cuisine is a big book, and it aims big, too, tackling the science of cooking. The Gourmand World Cookbook Awards named it the most important cookbook of the first 10 years of the 21st century, and the first edition sold out before it even hit the shelves in the US. On page 8, we assess its impact and allure. Elsewhere, Flip Shelton encourages us to make healthy takeaway at home (page 13) and winemaker Tony Lee wraps the year that was, harvest-wise (page 16). Despite golf-ball-sized spiders and occasional cow-mobbing, it sounds like a relatively smooth process. |
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| ISSN: | 2203-580X 0312-6307 |