A Look Inside Modernist Cuisine
(Click on Images to Enlarge)
Irradiating Food to Perfection
The Lost Art of Pot-Roasting
Taming the Breath of the Wok
The Chemistry of Color Changes in Cooking
Parametric Recipe: Pasta
DR. NATHAN MYHRVOLD is chief executive officer and a founder of Intellectual Ventures. Before founding his invention company, Myhrvold was the first chief technology officer at Microsoft. He left Microsoft in 1999 to pursue several interests, including a lifelong interest in cooking and food science. Myhrvold competed on a team that won first place in several categories at the 1991 World Championship of Barbecue, including first prize in the special pasta category for a recipe that Myhrvold developed on the day of the contest.
After working for two years as a stagier at Seattle's top French restaurant, Rover's, Myhrvold completed culinary training with renowned chef Anne Willan at the Ecole De La Varenne. In addition, he has worked as Chief Gastronomic Officer for Zagat Survey, publisher of the popular Zagat restaurant guidebooks. Through his many visits to the world's top restaurants, Myhrvold has become personally acquainted with many of the leading modernist chefs and the science-inspired cooking techniques they have pioneered.
Myhrvold's formal education includes degrees in mathematics, geophysics, and space physics from UCLA, and Ph.D.s in mathematical economics and theoretical physics from Princeton University. In his postdoctoral work at Cambridge University, Myhrvold worked on quantum theories of gravity with the renowned cosmologist Stephen Hawking.
CHRIS YOUNG opened the experimental kitchen at The Fat Duck and worked under world-famous chef Heston Blumenthal to oversee development of his most innovative dishes. With degrees in mathematics and biochemistry from the University of Washington, Young oversees original experiments and recipe development for The Cooking Lab.
MAXIME BILET was educated in the humanities at Skidmore College and graduated with highest honors from the Institute of Culinary Education in New York. Before joining the culinary team at The Cooking Lab, Bilet completed stages at Jack's Luxury Oyster Bar, The Fat Duck, and Auberge de l'Ile in London.
Well written, beautifully illustrated and well researched.
Reading MC is like reading McGee's On Food and Cooking, but with actual practical advice, actual recipes, and incredible illustrations.
This is a wonderful book set, highly recommended for those interested in learning more about the science of cooking.
Well written, beautifully illustrated and a lot of researches which i didnt expect, but... too many illustrations, expected more detailed informations and less pictures. Read morePublished 1 month ago by Przemyslaw Jara
I bought these for my chef husband as he had mentioned a few times he wanted them but he has a phobia of spending money, so I surprised him for his 30th birthday. Read morePublished 1 month ago by Sarah Golding
If I had these books earlier, I could have skipped culinary school. Everything from the photos to the history of is explained in vivid detail. Read morePublished 1 month ago by Stephen Justynski
OMG. It is going to take me five years to understand everything going on in these books ... and I am going to love every minute.Published 2 months ago by John R. Crocker
My husband is a chef & has been wanting this set of books as a resource for some time now. It is something he references often & uses for ideas & help w/ techniques etc. Read morePublished 2 months ago by Natalie Love
The most up to date cookbooks I have ever seen and I have read many, They go right with my Laroose Gastromoniqe.Published 3 months ago by Steven