Saturday, November 19, 2011

Nathan Myhrvold: Cut your food in half

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

Professional 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