Tomorrow, I review Modernist Cuisine: The Art and Science of Cooking for The New York Times, the heavily hyped and praised 6 volume, 2400-page romp through the whole world of cooking, a manifesto pronouncing the arrival of a new cultural movement.  I’ll be happy to answer questions here tomorrow about the book or the review and I’ll look in on the Times food blog as well where I describe my first attempt at cooking from the book (photo below). I confess this was an incredibly daunting assignment.  It’s an honor to be able to hold forth on what some are calling, accurately, the most important cookbook in years (seven, by my count, since McGee’s revised On Food and Cooking was published), in The Times, no less. A huge responsibility. I’d need as many degrees as Read On »