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Debating 'Modernist Cuisine'

March 10, 2011 | 12:51 pm

Modern (1)
 
It takes a brave man to tackle reviewing Nathan Myhrvold’s monumental “Modernist Cuisine.” Heck, as my old friend Michael Ruhlman intimated in his New York Times piece, it takes a brave man to even try to lift it. Actually, I thought Ruhlman did a terrific job — finding much to praise and some to criticize while frankly admitting that a truly comprehensive and authoritative review of such a massive project (five volumes plus appendix) is probably beyond the grasp of any single mortal.

Myhrvold, not shy to join a debate, posted a long and thoughtful rebuttal on the food website EGullet. Both pieces are worth reading. Drop your thoughts in the comments. 

-- Russ Parsons

Photo: Volume 2 of "Modernist Cuisine." Credit: Amazon.com

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