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Modernist Cuisine: The Art and Science of Cooking

"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 office—no question." $625; modernistcuisine.com.

Photo courtesy The Cooking Lab, LLC

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