Modernist Cuisine: The Art and Science of Cooking

About

Modernist Cuisine: The Art and Science of Cooking is a comprehensive, six-volume guide to contemporary cooking techniques. Written by Nathan Myhrvold, Chris Young, and Maxime Bilet, it explores the history of cuisine and explains the science behind cooking in an accessible manner for both professionals and home cooks. The book covers a wide range of topics, including microbiology, food safety, heat and energy, and the physics of food and water. It also delves into advanced cooking methods such as sous vide, combi ovens, and the use of ingredients like thickening agents and emulsions. The volumes are richly illustrated with photographs and diagrams, making complex techniques visually understandable. Modernist Cuisine includes over 1,500 recipes, showcasing innovative dishes like Ultrasonic Fries and encapsulated spheres of tomato water. The set has received numerous awards, including the James Beard Award for Cookbook of the Year. Its extensive coverage and detailed explanations make it a valuable resource for anyone interested in culinary science and innovation.