Wine and the Modernist Cookbook
What the champion of the avant-garde has to say about the grape
Posted: Mar 25, 2011 1:23pm ET
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...
To continue reading this page, become a WineSpectator.com member today!
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Log In If You're Already a WineSpectator.com Member
