I know what I want. I first heard about it on NPR’s Weekend Edition when they interviewed the author, Nathan Myhrvold. I was mesmorized by their discussion of the science of cooking and the physics that are behind our everyday meals. I was sold within just a few moments of listening to the story. (You should know that I have almost zero sales resistance, but that doesn’t apply here.) I was ready to ready to take a detour my path to the Farmer’s Market and plop down my contribution to help save Border’s, until I heard the price. I won’t spoil it for you, but any bookstore that sells a few copies of this baby will not be on the verge of financial ruin. The more I learn, though, I’m sure it’s worth it. Check out the trailer, yes trailer, and then head on over to their website, modernistcuisine.com, if you’re interested in picking one up for me, er… yourself.
Slider photo by Ryan Matthew Smith/The Cooking Lab LLC
