At $625 (Retail) for six volumes, and 40 pounds, that works out to about $104.16/lb. But you can find it discounted at major booksellers (see below).
Seriously, a major publication I would love to have, but out of my price range. Will someone please buy it and write a review?
From The New York Times:
"“Modernist Cuisine” is the cooking world’s equivalent of a complete Encyclopaedia Britannica, or of a library filled with first-edition Dickens or Proust."
From the Publisher:
"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 six-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..."
Modernist Cuisine: The Art and Science of Cooking
by Nathan Myhrvold, Chris Young, Maxime Bilet
Pub. Date: March 2011
Publisher: Cooking Lab, The
Format: Hardcover , 2400pp
ISBN-13: 9780982761007
ISBN: 0982761007
Edition Description: 6-Volume Set
Available at Amazon.com and BarnesandNoble.com
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