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

4.8 out of 5 stars 370 ratings

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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.

Product details

  • Publisher ‏ : ‎ The Cooking Lab; Spi Har/Pa edition (March 14, 2011)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 2400 pages
  • ISBN-10 ‏ : ‎ 0982761007
  • ISBN-13 ‏ : ‎ 978-0982761007
  • Item Weight ‏ : ‎ 46.3 pounds
  • Dimensions ‏ : ‎ 10.31 x 14.5 x 17.5 inches
  • Customer Reviews:
    4.8 out of 5 stars 370 ratings

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4.8 out of 5 stars
4.8 out of 5
370 global ratings
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Top reviews from the United States

Reviewed in the United States on November 29, 2019
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18 people found this helpful
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Reviewed in the United States on January 28, 2018
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27 people found this helpful
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Reviewed in the United States on July 17, 2017
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5.0 out of 5 stars Finally got the books I've been lusting after for years
By Brandy Hanners on July 17, 2017
I finally made the plunge and got the set of books I've been lusting after for years, Modernist Cuisine. It was on sale on Amazon Prime Day and just arrived today. If you ever wondered why it's so expensive, let me tell you . . . My UPS man had to use a dolly to get the box into my house because it's so heavy. The books are a very large 11x14 inches and each an inch+ thick. They come in a beautiful acrylic holder. The pages of the books are thick and glossy and filled with pictures, charts and diagrams. I am giddy to jump into reading/studying them. Yes, this will be my birthday and Christmas presents for the year, but no buyers remorse here. Now I just have to find a proper place to display them. 😊
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31 people found this helpful
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Reviewed in the United States on July 25, 2020
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3.0 out of 5 stars Amazing books, customer service is lacking for se
By AFCL on July 25, 2020
The books themselves are amazing, the holy grail of culinary books. My husband is so excited to use them. However, when we opened the package the display case was completely cracked and on two pieces, even damaging the sides of the books. For the amount of money I spent on these I would expect at LEAST some sort of response from the seller, but so far I have not heard back. Disappointing.
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7 people found this helpful
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Reviewed in the United States on December 6, 2013
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Reviewed in the United States on February 18, 2016
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5.0 out of 5 stars ... BUT examine your books carefully.
By D.C. on February 18, 2016
Having previously bought the single volume “Modernist Cuisine at Home,” I was excited to receive the full multi-volume set. I did not purchase this so much for the recipes—the vast majority of which admittedly I will never try—but for better understanding the “science” of cooking. The clarity of the writing and plethora of stunning, complementary photos are a joy.

I caution future buyers to examine your books carefully. I found several pages with score marks, scratches, and smudges. Two pages from the “Kitchen Manual” were stuck together at a spot, and prying them apart was a delicate matter given its lightweight paper. Most problematic, several signatures from the center of one of the books pulled away from the backing material—the adhesive failed and the book is falling apart. It would have been better had the signatures been sewn to the backing material.
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52 people found this helpful
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Reviewed in the United States on August 26, 2017
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8 people found this helpful
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Top reviews from other countries

aim1182
5.0 out of 5 stars Worth £400? Unequivocally Yes...But not for the faint hearted!
Reviewed in the United Kingdom on March 24, 2020
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8 people found this helpful
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Luke
4.0 out of 5 stars This will change how you think about food and cooking
Reviewed in the United Kingdom on November 16, 2020
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Dave M.
2.0 out of 5 stars Poor bindings
Reviewed in the United Kingdom on October 24, 2020
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2.0 out of 5 stars Poor bindings
Reviewed in the United Kingdom on October 24, 2020
I received this today and the bindings especially on book 5 were already coming away. I’d like to return it but with the size it’s not really feasible to do so. For such a costly product it’s really disappointing. The books themselves look good content wise though.

Edit: also book two is falling apart a fair bit too, and these are new books
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3 people found this helpful
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Heiti Kender
5.0 out of 5 stars If you cook, you need those books!
Reviewed in the United Kingdom on March 29, 2019
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Bad Dad
5.0 out of 5 stars Its cheaper than a food course at a college, ...
Reviewed in the United Kingdom on October 6, 2016
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2 people found this helpful
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