Food needs a modern cookbook for the 21st century. Modernist Cuisine: The Art and Science of Cooking is leading the way in a new approach of fine cuisine with the science and art behind the making of food.
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, both the culinary movement and this book, is dedicated to looking at cooking from new angles. We cover topics ignored by other culinary books, so it stands to reason that our recipes look somewhat different from those in other cookbooks. Our goal is to break down recipes in such a way that you can better understand not just the what (ingredients) and the how (methods), but also the why. To accomplish this, we needed a new format for presenting recipes.
