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Modernist Cuisine: The Art and Science of Cooking

Modernist Cuisine: The Art and Science of Cooking


Nathan Myhrvold, Chris Young & Maxime Bilet
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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.

Five hardcovers in a lucite slipcase; one spiral bound recipe volume. Remarkable color photography throughout.

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