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Modernist Cuisine by Nathan Myhrvold : A Book Review at NYTimes.com by Michael Ruhlman on a Six-Volume Masterwork by a Multimillionaire Tech Visionary

By Andis Kaulins

The New York Times Book Review by Michael Ruhlman writes:

"DESCENDING this week on the culinary scene like a meteor, ?Modernist Cuisine: The Art and Science of Cooking? is the self-published six-volume masterwork from a team led by Nathan Myhrvold, the multimillionaire tech visionary who, as a friend of mine said, ?decided to play Renaissance doge with food.? "

Read the whole thing at Book Review - Nathan Myhrvold's ?Modernist Cuisine? - NYTimes.com.

Full post as published by LawPundit on March 10, 2011 (boomark / email).