I don't see how this breaks any new ground. Ferran Adria has had all his work documented in his El Bulli volumes since the 80's and he is widely recognized as being the most influencial chef of the last decade, if not of all time. Even Heston Blumenthal is a prior advocate of using science in cooking, with his "Kitchen Kemistry" TV series. I'm sorry but Nathan Myhrvold is a barbecue champion, and is a nobody in the gastronomic world. This project smells of something an American would do -- that is, "bigger". I don't see how anyone can just make a recipe book without having the recipes stand the test of a public trial (that is, served in a real restaurant at the mercy of real critics).