NEW YORK - A new widely anticipated six-volume cookbook with 1,500 recipes and a US$625 (S$792) price tag has won rave reviews but also a dose of skepticism.
Many food critics have praised Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold, with its scientific principals and space-age gastronomic tools, as the most important culinary publication in history.
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Source: http://straitstimes.com.feedsportal.com/c/32792/f/524623/s/138da103/l/0L0Sstraitstimes0N0CBreakingNews0CLifestyle0CStory0CSTIStory0I6482210Bhtml/story01.htm
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