Post from Buffalo Chow

In late April, just before we decided to pull the plug on Buffalo Chow, we published the first half of a review of Nathan Myhrvold's Modernist Cuisine - over 2,400 pages of culinary history, contemporary techniques, and best-of-class recipes spread across six books. Five of the books are oversized 13" by 11" hardcovers, and the sixth is an 11" by 9" spiral-bou ...