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Books: Modernist Cuisine: The Art and Science of Cooking
Modernist Cuisine is a five-volume, set that is destined to reinvent cooking. The lavishly illustrated books use thousands of original images to make the science and technology clear and engaging.
A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art.
In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet—scientists, inventors, and accomplished cooks in their own right—have created a massive, five-volume 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors—and their 20-person team at The Cooking Lab—have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.
“This book will change the way we understand the kitchen.”
— Ferran Adrià
“A fascinating overview of the techniques of modern gastronomy.”
— Heston Blumenthal
Modernist Cuisine: The Art and Science of Cooking, by Nathan Myhrvold, Chris Young, and Maxime Bilet, Hardcover, 2,400 Pages, Published by The Cooking Lab,
ISBN 9780982761007
Buy it here: Amazon
Monday, August 9th, 2010
Deneb Specimen Editions by Guillaume Delvigne
Icon: Iittala Tools Cookware by Björn Dahlström
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“Books: Modernist Cuisine: The Art and Science of Cooking”
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August 10th, 2010 at 9:58 AM
Fantastic photography!
August 12th, 2010 at 11:37 AM
Killer Pics – but soooo expensive :(
August 14th, 2010 at 3:18 AM
We have posted a 20 page excerpt from the Modernist Cuisine book on the site. It is available as a free download on our site http://modernistcuisine.com/docs/ModernistCuisine_About%20the%20book_spreads.pdf, and is also at Scribd.
The excerpt explains the story of the book. It also explains the content of each chapter, how we took the photographs and a lot of information about the recipes. I think you’ll find it interesting.