Saturday, November 19, 2011
Cookbook author (and geek) Nathan Myhrvold talks about his magisterial work, "Modernist Cuisine" -- and shares the secret of its cool photographic illustrations, which show cross-sections of food in the very act of being cooked.
Modernist Cuisine: The Art and Science of Cooking
Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
On Cooking: A Textbook of Culinary Fundamentals (5th Edition)
Jacques Pepin's Complete Techniques