talon | Modernist Cuisine

I do still want this book: Modernist Cuisine," by Nathan Myhrvold, Chris Young and Maxime Billet (The Cooking Lab, 2011; 2,438 pages in six volumes; $625, but the price is well out of my reach. I can only hope to find it someday in a garage sale or flea market, or perhaps an estate sale where the family knows nothing of the value of this set of books.

Or perhaps I will find them at a Friends of the Library Sale, one volume at a time, as I've collected other series of cookbooks.

But it will be a few years before that happens.