by Nathan Myhrvold, Chris Young et al.
A photo excerpted from Modernist Cuisine shows the cross-section of a grill, illustrating inner-workings of the cooking process.
The Cooking Lab
March 11, 2011 The 40-pound, six-volume, $625 and 2,438-page cookbook celebrates the science of cooking. But at that price — and with such exactingly detailed "recipes" — who's gonna buy it?
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