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"It weighs 48 pounds, comprises six volumes, and has 2,400 pages. The ink alone, according to the New York Times, comes in at 4 pounds. The text covers topics as wide ranging as &amp;quot;The Modernist Revolution,&amp;quot; &amp;quot;Bacterial Death,&amp;quot; &amp;quot;Sublimation and Deposition&amp;quot;, and &amp;quot;Cryogenic Freezing and Carbonating&amp;quot;. The photos are lovely.  It&amp;#039;s a cookbook, of course. It costs $625. Mind you, it isn&amp;#039;t just any cookbook, it&amp;#039;s Modernist Cuisine, the result of four years of research, experimenting, and writing and it&amp;#039;s due out in Decem- nope. Make that March. Modernist Cuisine, which its authors hope will demystify the science of cooking, as well as the technological advances showcased at noted restaurants such as Spain&amp;#039;s El Bulli, is running a little late. Still, that hasn&amp;#039;t stopped rampant speculation about the book and what readers can expect to find. Amazon and Borders Books have been accepting preorders since last spring. The book&amp;#039;s web site, launched in early August, offers readers a chance to peruse the lengthy table of contents, admire some of the photos, and read about the authors&amp;#039; backgrounds and why Nathan Myhrvold \u2013 the book&amp;#039;s primary author and funder \u2013 felt such a book was even necessary.  Criticisms are already raging. &amp;quot;Beyond the cosmetics I do wonder about the substance and whether the book really is additive,&amp;quot; wondered British blogger Anthony Silverbow.&amp;quot;It feels like much of it has been written before and by similar individuals.&amp;quot; Given what&amp;#039;s presented on the web site, that seems a realistic assessment. One also has to wonder about the impact the techniques utilized at places like El Bulli or Noma will actually have on the average home cook. About 80 percent of the recipes in the book can be made by the well-equipped home chef, Myhrvold told the New York Times, although whether it will &amp;quot;change the way we understand the modern kitchen&amp;quot; as one the three authors - Ferran Adri\u00E0 of El Bulli \u2013 claims remains to be seen.  It seems worth noting, too, while few home cooks really have much need for a centrifuge in their kitchen right now, technology does eventually find its way from the laboratory to our everyday lives. Maybe in another 10 years or so we&amp;#039;ll all wonder how we managed to get through life without a rotary evaporator.  Until the massive tome finally hits the shelves (with a thunk reminiscent of a case of potatoes, no doubt) it will all be speculation, however. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/food/news/a38256/modernist-cuisine/>