The Globe and Mail gave Nathan Myhrvold a chance to defend his gigantic cookbook, Modernist Cuisine, which he says maybe critics don't like because they've "taken this idea of processed food or technique and...demonized it to mean processed food is bad." They also gave the book two reviews: one says Myhrvold "mistakes the chef for the great creator" while the other wonders if "our puritanism [is] merely slinking from the bedroom to the kitchen?" [Globe and Mail]
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One state, two days, four burger joints, and a whole lot of griddled onions
By Amy McCarthy