The New Yorker weighs in on Nathan Myrvold's Modernist Cusine: "[It] is going to be the definitive reference point for this new cooking for many years to come. There's something exciting about that, and there's a sense of loss in it, too — a little like the nostalgia we feel for the time when the most advanced composers alive wrote tunes that anyone could hum." [New Yorker]
Share this story
The Latest
Filed under:
An Okie Onion Burger Crawl Nearly 100 Years in the Making
One state, two days, four burger joints, and a whole lot of griddled onions
By
Amy McCarthy
Pastry Chefs Aren’t Disappearing — We’re Evolving
Pastry chefs may be leaving restaurants, but that’s not necessarily a bad thing for the profession
By
Brett Boyer