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Modernist Cuisine: The Art and Science of Cooking Hardcover – Download: Adobe Reader, March 14, 2011

4.8 out of 5 stars 276 ratings

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Frequently bought together

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Editorial Reviews

Review

“A visual roller coaster through the current world of food and cooking tools. . . . For the professional chef, modernist or not, it will be an invaluable reference.” —the New York Times

 

“While there have been era-defining cookbooks—Auguste Escoffier’s Le Guide Culinaire (1903) is one precedent—it’s unlikely that anyone will ever have the desire or where¬withal to produce a print project of this magnitude again. Myhrvold has spared no expense and taken the time to get it right.” —TIME

 

“The most astonishing cookbook of our time.” —Wall Street Journal

 

“Big, beautiful, and worth the hype . . . it is the answer to everything you wanted to know about cooking, not to mention so many things you never thought about.” —the Washington Post

 

“Arguably the most beautiful, in-depth manual of cooking methods ever published.” —USA Today

 

“Modernist Cuisine is the most spectacular cookbook the world has ever seen. Lifting the lid—literally—on the alchemy of the kitchen, it will transform the way we think about food forever.” —the Independent

 

“It’s an encyclopedia, a manifesto, and a documentary, and, should you find a way to get your hands on it, you’re in for an experience that will leave you awed, exhausted, and agog with disbelief.” —the Boston Globe

 

 “This book will change the way we understand the kitchen.” —Ferran Adrià

 

“The cookbook to end all cookbooks.” —David Chang

 

“Amazing! Unparalleled in its breadth and depth.” —Wylie Dufresne

 

“A breathtaking new benchmark in understanding cooking, Modernist Cuisine is destined to be as important a work for the 21st century as Escoffier’s Ma Cuisine was for the 20th century.” —David Kinch

 

“Modernist Cuisine is a landmark contribution to the craft of cooking and our understanding of its underlying principles. Its scale, detail, and eye-opening graphics are unmatched by any other book on the subject. It will be an invaluable resource for anyone with a serious interest in cooking techniques, whether the professional innovations of the last few decades or the long traditions on which they build.” —Harold McGee

 

“The most important book in the culinary arts since Escoffier.” —Tim Zagat

About the Author

Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, Modernist Bread, and the forthcoming book Modernist Pizza. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age he consumed cooking books and invested in new cameras and lenses—even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong passion for photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world’s best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others. Myhrvold opened Modernist Cuisine Gallery in 2017 after receiving continued requests to buy the photography found in his books. With locations in Las Vegas, New Orleans, Seattle, and La Jolla, the gallery features large-scale, limited-edition prints of Myhrvold’s art and is the first gallery in the world to focus solely on food photography by a single artist.

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5.0 out of 5 stars Worth £400? Unequivocally Yes...But not for the faint hearted!
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5.0 out of 5 stars If you cook, you need those books!
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5.0 out of 5 stars Its cheaper than a food course at a college, ...
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5.0 out of 5 stars This is just an awesome book
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5.0 out of 5 stars Well worth it!
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5.0 out of 5 stars This is the most comprehensive and beautiful set of books on cuisine out there
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5.0 out of 5 stars Best coockbook ever
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2.0 out of 5 stars Content is mostly great but quality of the book binding is just awful
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