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MODERNIST CUISINE

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We at DEPARTURES have been looking forward to this moment since we ran Bruce Feiler's article on Modernist Cuisine: The Art and Science of Cooking (The Food Lab) in our November/December issue. Well, the wait is finally over: The 2,438-page, six-volume set comes out March 7. Compiled by a team of 30 cooks and researchers, Modernist Cuisine is the brainchild of former Microsoft chief technology officer Nathan Myhrvold and his two coauthors, Chris Young and Maxime Bilet, both veterans of London's experimental restaurant the Fat Duck. Much more than a standard cookbook, it's an extensive study of food science (explaining, for instance, the anatomy of a grill and how the combustion of meat juices creates aromas and flavors), with a collection of recipes from out-there chefs like Wylie Dufresne and Heston Blumenthal. The 3,500 visuals are stunning: Many are interior shots of food equipment in action, which the photographers captured by bisecting each apparatus and sealing the open side with heat-resistant glass. $625; modernistcuisine.com.

Photo Ryan Matthew Smith; The Cooking Lab, LLC

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