Ask yourself : Where would contemporary cooking be without Wayne Thiebaud?

I came across this thanks to a friend who emailed the link with nothing more than the words : study hard...

Normally, any book aspiring to such Koolhaas-ian proportions — especially books about cooking; how fucking practical is something this big in the kitchen?! — will set off the bullshit detectors. Corn sorbet, anyone?

But this one came from someone whose opinion I trust so I pass it on to you with minimal commentary.