Modernist Cuisine – The Art and Science of Cooking, Nathan Myhrvold’s soon-to-be-released six volume set of books, are set to change the way we look at food science and are definitely at the absolute tip-top of my birthday wish list this year! Myhrvold recently held a 28-course dinner at his kitchen-slash-lab which my good friend Rebekah Denn of the Washington Post was lucky enough to snag a seat at. Well, at least we can all experience the dinner vicariously through Rebekah’s fab article; check it out here and enjoy a little culinary magic for yourself!
-Kathy
