The Gastronomer: Andreas Viestad

Simply put, Nathan Myhrvold's six-volume master work is the most useful cookbook you'll probably never cook from.
 
The secret that turns tough cuts into tender ones (Post, January 25, 2011; 5:18 PM)
 
Gastronomer reviews 'Cooking for Geeks' by Jeff Potter (Post, November 30, 2010; 4:19 PM)
 
Gastronomer: Make your own margarine (Post, September 28, 2010; 12:34 PM)
 
Gastronomer: No-machine ice cream (Post, August 3, 2010; 10:33 AM)
 
Salad, a symphony of enemies (Post, June 30, 2010)
 
Try it both ways: In dishes sweet or savory, the bean's complexity will satisfy (Post, May 26, 2010)
 
The joy of not cooking (Post, April 28, 2010)
 
A miracle of molecules (Post, March 31, 2010)
 
For bellota ham, nuts aren't the half of it (Post, February 24, 2010)
 
Why smooth needs crunch (Post, January 27, 2010)
 
The Gastronomer: You can't beat the perfect mash (Post, November 22, 2009)
 
The Gastronomer: Take stock: There's an easier way to do it (Post, October 28, 2009)
 
The Gastronomer: No Longer an Underground Sport (Post, September 23, 2009)
 
The Gastronomer: Iced Coffee's Wakeup Call (Post, August 26, 2009)
 
Where There's Smoke, There's Flavor: Why We Crave It, and How to Do It With Or Without a Grill (Post, June 24, 2009)
 
The Gastronomer: Fish Soup, Done Swimmingly (Post, May 27, 2009)
 
The Gastronomer: Eggplant, Without All the Oil. Slick. (Post, April 15, 2009)
 
The Gastronomer: With All Its Flaws, It's Perfect (Post, March 18, 2009)
 
The Gastronomer: The Pleasure Is in the Pain (Post, February 18, 2009)
 

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