Melissa Clark wrote in the New York Times last month, ‘Modernist Cuisine’ Adapted to Home Entertaining "So I issued Mr. Myhrvold a challenge. Which of his modernist dishes could I whip up for a dinner party without having to buy any new equipment or bizarre ingredients (like low-acyl gellan and sodium tripolyphosphate, which are sprinkled throughout the book’s recipes like so much salt and pepper). Mr. Myhrvold would teach me the dishes, then I would recreate them for my guinea pigs — I mean, party guests."
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