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A Look at Modernist Cuisine

modernist-cuisine-wsj-150.jpgThe Wall Street Journal's Katy McLaughlin takes a look at Nathan Myhrvold's upcoming Modernist Cuisine and says that to call it a "cookbook" "is akin to calling James Joyce's Ulysses 'a story.'" They also share some select culinary wisdom from the book, including how to fix soggy pan-fried foods, how to turn your oven into a pizza oven, and the secret to perfect fish. [WSJ]