by Jamie Drummond and Malcolm Jolley

These days, at The Cookbook Store, Alison Fryer has one book that’s bigger, and pricier, than all the others. Fryer talks to GFR’s Malcolm Jolley about Nathan Myhrvold’s six volume Modernist Cuisine (which she is selling for a mere $599) and has a look at the book in the video below.

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Malcolm Jolley and Jamie Drummond

Jamie Drummond and Malcolm Jolley are the principals behind Good Food Revolution. The video above was made possible by the generous sponsorship of Fortessa/Schott Zwiessel Canada.