Some girls like shoes, some like handbags while I love hats and expensive coffee table books. But 'The Modernist Cuisine: The Art and Science of Cooking' might even be a stretch too far for me with a price tag of $635.
This piece of visual splendor weighs 18kgs and is a six-volume, 2,400 page molecular gastronomy how-to book by The Cooking Lab's team Nathan Myhrvold, Chris Young and Maxime Bilet. Its taken a team of 46, five years to produce and features 1,522 recipes, 3,216 photographs and reported to have cost $10 million to produce.
Reviewers might be raving about this book but don't expect me to be cooking anything from it any time soon with a 30 hour hamburger recipe and must have equipment including liquid nitrogen, a centrifuge and a tabletop homogenizer!