The Art and Science of Cooking
by Nathan Myhrvold, Chris Young & Maxime Bilet
A Revolution in the Art of Cooking
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$625 + Free Shipping
This one-of-a-kind cookbook is at the forefront of
the movement that’s reinventing the culinary arts. Modernist Cuisine: The Art and Science of Cooking
is the ultimate guide for high-tech and scientific
approaches to cooking amazing food faster
and easier with delicious results every time.
From the Professional Chef
to the Home Enthusiast
This is an indispensible guide for anyone
passionate about the art and science of cooking.
The authors—scientists, inventors and
accomplished cooks in their own right—and
their 20–person team at The Cooking Lab have
created astounding new flavors and textures
using tools like water baths, homogenizers,
centrifuges, and ingredients such as
hydrocolloids, emulsifiers, and enzymes.
“The most important book in
the culinary arts since Escoffier.”
— Tim Zagat