Culinary rebel: mica in Chestnut Hill

The newest culinary revolution

What do you mean by a frozen avocado-oil lollipop?
What do you mean by a frozen avocado-oil lollipop?

A few weeks ago, I heard news of the publication of Modernist Cuisine: The Art and Science of Cooking, by Nathan Myhrvold, Chris Young and Maxime Bilet. Normally, cookbook announcements don't deserve much more than an eye-blink's worth of attention, but this one is different for two reasons.

First, the price is a mere $650 and it

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