Modernist Cuisine: The Art & Science of Cooking - by Nathan Myhrvold & Chris Young & Maxime Bilet (Hardcover)

Book Synopsis

Modernist
Cuisine: The Art and Science of Cooking is a revolutionary treatment
of cooking that pushes the boundaries of the 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 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
photographs and otherworldly techniques, this set will inspire you to innovate
in your own kitchen. Published in five languages and with over 50,000 copies in
print, Modernist Cuisine is now available in a beautiful
stainless-steel slipcase with the MC logo die-cut on the sides.