Nnder the influence of Modernist Cuisine, the 2,438-page, 52-pound bible of deconstructionist cooking, the process of cooking has come to overwhelm the basic joy of eating. Cookbooks have become so complicated and require such an armada of high-tech equipment that their recipes should come with a warning to amateurs: Don't try this at home. “Recently I had dinner at a restaurant that advertised a certain celebrity chef had consulted on the menu. I was subjected to a 15-minute ...
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