Some are calling Modernist Cuisine: The Art and Science of Cooking, by Nathan Myhrvold, the most important cookbook since Escoffier. Up-to-the-minute, scientifically tested, lavishly and innovatively photographed, this six-volume exploration of everything we know about food preparation, 10 years in the making, explains in detail how cooking techniques really work, busts myths and wive's tales, and thoroughly explores the modernist arsenal of equipment, ingredients and techniques, complete with recipes in a unique format.
Here are my notes on the tome's wine volume, which features some very unorthodox recommendations that I can't wait to try...
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