"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
Nathan Myhrvold, Chris Young, and Maxime Bilet
Hardcover: 2438 pages
Publisher: The Cooking Lab; Spi Har/Pa edition (March 7, 2011)
Product Dimensions: 14.3 x 17.7 x 15 inches
Shipping Weight: 53 pounds
From the professional chef to the home cook, Modernist Cuisine is an indispensable guide for anyone who is passionate about the art and science of cooking.