$600 cookbook teaches the science behind the perfect French fry
Classic kitchen tome “The Joy of Cooking” will put a $20 dent in your wallet, but it won’t teach you how to whip up the world’s most perfect French fry. Well, at least according to Nathan Mhyrvold, an inventor, chef, and author of a 2,438 page, $600 book titled “Modernist Cuisine.”
Modernist Cuisine looks at the science behind cooking, exploring the culinary trend of molecular gastronomy. So, while you may think a French fry is just a sliced tater tossed in a vat of piping hot oil, Mhyrvold explains how the perfect fry could be so much more.
Full transcript of interview at CNN.
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