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Michael RuhlmanWe 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