Big honors for the big cookbook. Nathan Myhrvold’s cookbook “Modernist Cuisine” — all six volumes, 2,438 pages and 46 pounds – was named cookbook of the year and cooking from a professional point of view by the James Beard Foundation last Friday.

The AP said the awards represent “a nod to the growing influence over food culture being wielded by the so-called molecular gastronomy movement.”

Modernist Cuisine: The Art and Science of Cooking