The most expensive cookbook you'll (n)ever buyNathan Myhrvold's Modernist Cuisine -- in all of its six-volume, 2,438-page splendor -- explicitly aims to "reinvent cooking." Maybe it will; and it will almost surely reinvent a certain kind of high-end book retailing. It sells for a cool $625, and its initial 6,000-copy print run has already sold out. Perhaps not surprisingly, Myhrvold and his vast project have not been warmly received by the sustainable food movement. Alice Waters, the influential Berkeley restaurateur, dismissed the high-tech cooking championed by Myhrvold as a "kind of scientific experiment," adding that "it's not a kind of …
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Tom Philpott was previously Grist's food writer. He now writes for Mother Jones.
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