[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!