Cook Books - $625 - $18

[lsanderson]

Cookbooks
By CHRISTINE MUHLKE
Published: December 3, 2010

What confusing times these are. And I’m talking just about new cookbook offerings. Fall’s usual glut of ­chef-y titles, primed for the giving, are notably absent. The food we’re being offered is much simpler, much faster and removed from the realm of fantasy — unless we’re talking about “Modernist Cuisine: The Art and Science of Cooking,” the Microsoft executive turned cooking whiz Nathan Myhrvold’s $625 tome on 21st-century techniques (which you can preorder in advance of its March 2011 publication). The one big restaurant book is from a chef in Denmark who plucks his ingredients from rocks, beaches, logs, even cracks in the sidewalk. In short, we’re looking closer to home. More

Bonus 25