Today in Food: Drafting your dinner and a 50-pound cookbook
It leads today's Food section, weighs more than a curling stone, is 2,400 pages long and was written by a team with backgrounds in physics, mathematics, biochemistry and computer technology. It's the most important cookbook to document contemporary technique.
Think your fantasy football draft is cutthroat? Kristen Hinman looks behind the curtain of a local beef draft.
In his wine column, Dave McIntyre describes an East and West Coast wine summit, and in the beer column, Greg Kitsock discusses Monticello Reserve Ale, a Thomas Jefferson tribute ale that's brewed without barley.
In Bethesda, Tom Sietsema checks out Cava Mezze Grill, which he describes as "Chipotle by way of Athens." And not in a bad way.
And Catherine Zuckerman enjoys a non-frozen yogurt parfait from Yola, a new Dupont Circle shop specializing in fresh yogurt and Counter Culture coffee.
| February 23, 2011; 11:45 AM ET
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