Modernist Cuisine: The Art and Science of Cooking

Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of culinary arts. Winner of the 2012 James Beard Award for Cookbook of the Year, this six-volume set was named one of the best cookbooks of the century by the New Yorker. Through thousands of gorgeous photographs and helpful diagrams, the art, science, and technology of cooking come alive. Modernist Cuisine will become a proven companion and inspire you to innovate in your own kitchen. Buy Now By the Numbers 5 Volumes + Kitchen Manual 2,438 Pages 26 Chapters +1,500 Recipes 3,700 Photos 52lbs Weight 4lbs Ink 5 Languages “This book will change the way we understand the kitchen.” Ferran Adrià “The most astonishing cook¬book of our time.” Wall Street Journal “The cookbook to end all cookbooks.” David Chang Spanning 2,438 pages, Modernist Cuisine explores the history of cuisine and explains the science of cooking in a way that’s accessible to both professional chefs and ... Read full article.