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Defending Modernist Cuisine

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Saveur's Helen Rosner thinks Nathan Myhrvold's upcoming Modernist Cuisine "might be the most important culinary book ever." So why do some people seem to have a "fear that Myhrvold has a nefarious and unstoppable agenda, one in which he plans to replace all conventional cookery with sci-fi"? [Saveur via -E-]

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