What Can Modernist Cuisine Teach us About Wine?

By Peter Bell, Winemaker

If you’re serious about cutting-edge food and drink and happen to have $625 to spare, you might consider picking up a copy of  “Modernist Cuisine: The Art and Science of Cooking”, just out in hardcover. I opted to save my money and read John Lanchester’s review in The New Yorker instead, since most of the food that the authors advance is best sampled in restaurants equipped with a few hundred thousand dollars’ worth of specialized cooking gizmos. Mind you, your meal at one of those places is likely to cost about the same as the book does, per person.