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“I outdid myself,” says Nathan Myhrvold, the author of Modernist Cuisine: The Art and Science of Cooking, his exhaustive 2,438-page, six-volume cookbook. David Chang of NYC's Momofuku empire remarked, “It documents the past 25 years in Western gastronomy, which is super-important. It will be in every chef's officeno question.” $470; modernistcuisine.com.