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Reviewing Modernist Cuisine

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The New Yorker weighs in on Nathan Myrvold's Modernist Cuisine: "[It] is going to be the definitive reference point for this new cooking for many years to come. There's something exciting about that, and there's a sense of loss in it, too — a little like the nostalgia we feel for the time when the most advanced composers alive wrote tunes that anyone could hum." [New Yorker via -E-]

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