A $625 Cookbook?!?!

[photo courtesy of Modernist Cuisine]

Modernist Cuisine: The Art and Science of Cooking

When I saw a blurb in NYMag for this cookbook, I had two questions: What is the book about? and Why is it so expensive? Luckily, there are many people asking the same questions, so here are the answers they have provided:

WHAT? “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.”

WHY? ” The six-volume set includes 2,400 pages, pub­lished on high-quality art paper (water­proof in the case of the Kitchen Manual) using advanced sto­chas­tic print­ing tech­nol­ogy and includ­ing a sturdy slip­case. Such high pro­duc­tion qual­ity is costly to pro­duce, but we set out to make a durable book that any­one would be proud to own. We believe that it is a good value for the price; we hope that you will agree.”

Hopefully this cookbook will be at a Barnes and Noble near me soon so I can buy it flip through it at the store!

** After writing this post, I found an article on Serious Eats with photos from a dinner at the Modernist Cuisine cooking lab. The photos are very interesting to flip through! Enjoy!

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