Modernist Cuisine: The Art and Science of Cooking

by Nathan Myhrvold, Chris Young, Maxime Bilet

Overview

Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of culinary arts. Winner of the 2012 James Beard Award for Cookbook of the Year, inducted into the Gourmand Cookbook Hall of Fame, and named one of the best cookbooks of the century by the New Yorker, its six volumes comprising 2,438 pages explore the history of cuisine and explain the science of cooking in a way that’s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science with careful attention to practicality and applicability in the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.

Product Details

ISBN-13:	9780982761007
Publisher:	The Cooking Lab
Publication date:	03/14/2011
Edition description:	6-Volume Set
Pages:	2400
Product dimensions:	15.88(w) x 18.00(h) x 14.65(d)

What People are Saying About This

David Chang

“The cookbook to end all cookbooks.”--(David Chang)

Tim Zagat

“The most important book in the culinary arts since Escoffier.”--(Tim Zagat)

Harold McGee

“Modernist Cuisine is a landmark contribution to the craft of cooking and our understanding of its underlying principles. Its scale, detail, and eye-opening graphics are unmatched by any other book on the subject. It will be an invaluable resource for anyone with a serious interest in cooking techniques, whether the professional innovations of the last few decades or the long traditions on which they build.”--( Harold McGhee)

David Kinch

"A breathtaking new benchmark in understanding cooking, Modernist Cuisine is destined to be as important a work for the 21st century as Escoffier’s Ma Cuisine was for the 20th century."--(David Kinch)

Heston Blumenthal

“A fascinating overview of the techniques of modern gastronomy.”--(Heston Blumenthal)

Wylie Dufresne

“Amazing! Unparalleled in its breadth and depth.”--(Wylie Dufresne)

Ferran Adrià

“This book will change the way we understand the kitchen.”--(Adrià Ferran )

Editorial Reviews

We now have a definitive work about this cuisine, how and why it works, and the tools and ingredients it could not do without…Modernist Cuisine is not for most home cooks. For the professional chef, modernist or not, it will be an invaluable reference. For the cooking geek with $625 to spare…it will be endless fun. As a physical object it is remarkable; sometimes I found myself simply staring at the block of books…In the end, I can only smile, shake my head and bow to [Myhrvold] and his crew for their work of unprecedented scope and ambition.
—The New York Times

Michael Ruhlman