Everyone in the gastroworld is going nutso over Modernist Cuisine: The Art and Science of Cooking. If you’re not familiar, it’s a doorstop of a masterwork (six volumes! 2,438 pages! forty-plus pounds!), penned by former ’Softie Nathan Myhrvold, Maxime Bilet, and Chris Young. They, along with a team of 20, dedicated years and years to the project, the payoff of which is a work "des­tined to rein­vent cooking," say some. (Worth it, if you ask me.)

On February 22 Tom Douglas is hosting the trio of authors for an evening of conversation at Palace Kitchen. Tickets are $50 and include wine and appetizers. Considering the breadth of research that went into this project, you’ll leave with plenty to chew on.