Modernist Cuisine by Nathan Myhrvold

About

Modernist Cuisine by Nathan Myhrvold is a groundbreaking six-volume cookbook series that delves into the art and science of contemporary cooking. Published in 2011, it marks a significant milestone in culinary literature by providing an in-depth exploration of modernist cooking techniques, equipment, and ingredients. The series covers a wide range of topics, including the history of culinary movements, microbiology, food safety, and the physics of cooking. It features extensive use of advanced equipment like sous vide machines and culinary centrifuges, along with innovative photography techniques that visually dissect cooking processes. The series distinguishes itself by blending traditional cooking methods with modern scientific insights, offering readers a comprehensive guide to modernist cuisine. While often associated with molecular gastronomy, Modernist Cuisine focuses on practical applications of scientific principles in everyday cooking. A condensed version, Modernist Cuisine at Home, was released in 2012, making these techniques more accessible to home cooks. The series has received numerous awards and is recognized for its contribution to culinary innovation, showcasing Nathan Myhrvold's expertise in both science and cooking.