Nathan Myhrvold, who used to be Microsoft’s chief technology officer, has just published a £395, six-volume, 2400-page paean to the type of cooking sometimes known as ‘molecular gastronomy’. Modernist Cuisine is a luxurious and slightly self-congratulatory piece of work: a section of the accompanying website outlines every detail of the printing process (stochastic screening using Chroma Centric inks, if you’re interested); publication was delayed in order to redesign the slipcases, which had ‘failed a rigorous series of drop tests’. It’s full of amazing food-porn photographs of dishes being cooked, as well as essays on such topics as ‘Vaporisation and Condensation’ and ‘Sublimation and Deposition’.