Nathan Myhrvold – After Microsoft, Bringing a High-Tech Eye to Professional Kitchens 
Molecular gastonomy. And a 1,500 page cookbook.
http://www.nytimes.com/2009/11/17/science/17prof.html?_r=1&pagewanted=all

Molecular gastonomy. And a 1,500 page cookbook.
http://www.nytimes.com/2009/11/17/science/17prof.html?_r=1&pagewanted=all
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