Picture Story: An Accidental Adventure in Food Photography

May 25, 2011

By David Walker

The recently published Modernist Cuisine: The Art and Science of Cooking is a tour de force—a definitive $625, 2,438-page, five-volume series on new culinary techniques (such as sous vide) that are beyond the reach of most cooks, and hardly even resemble cooking as we generally know it. The lead author, polymath Nathan Myhrvold, hired chefs Chris Young and Maxime Bilet...

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