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Modernist Cuisine
2438 pages, 2011
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
Nathan Myhrvold's Modernist Cuisine explores the science behind cooking. It's not just about following recipes, but understanding why certain ingredients and techniques work the way they do. You'll find yourself looking at your kitchen and the food you make in a whole new light.
The book encourages you to experiment and innovate in your own kitchen. It's not just about cooking, but about creating. You'll be inspired to try new techniques and ingredients, and to push the boundaries of what you thought was possible in cooking.
Modernist Cuisine isn't just about taste, it's also about presentation. The book is filled with stunning photography that will inspire you to make your meals not just delicious, but visually stunning as well. After all, we eat with our eyes first.
One of the key takeaways from the book is the importance of understanding your ingredients. From the science of how different ingredients interact, to the best ways to source and prepare them, you'll gain a deeper appreciation for the food you cook and eat.
Finally, Modernist Cuisine offers a glimpse into the future of cooking. From new cooking techniques to innovative kitchen gadgets, the book shows how technology and science are changing the way we cook and eat. It's a must-read for anyone interested in the future of food.
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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.
Bill Gates - Microsoft Co-founderModernist Cuisine is an encyclopedia and a guidebook for the future of cooking.
Tim Ferriss - Author, EntrepreneurModernist Cuisine is a work of extraordinary significance. Never before have the science and art of cooking been so brilliantly and compellingly explained.
Heston Blumenthal - Celebrity ChefModernist Cuisine is a revolutionary book that also happens to be quite practical.
David Chang - Restaurateur, Television PersonalityModernist Cuisine is a masterpiece that will be an inspiration to anyone who is interested in food and cooking, whether they are professional chefs, food scientists, cooking enthusiasts, or curious eaters.
Harold McGee - Food Science Writer