MODERNIST CUISINE AT HOME
Modernist Cuisine at Home opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this award-winning, vibrantly illustrated 456-page volume you’ll learn how to stock a modern kitchen, master Modernist techniques, and make hundreds of stunning new recipes, including pressure-cooked caramelized carrot soup, silky smooth mac and cheese, and sous vide–braised short ribs. You’ll also learn about the science behind your favorite dishes like oven-roasted chicken, how to utilize sous vide cooking techniques, and why pressure cookers are perfect for making soup.
Acclaim for Modernist Cuisine at Home
"The "At Home" recipes can still be quite demanding, but when I got to the chapter on the microwave, my world flipped on its axis." —the New York Times
“A monstrously fun and shockingly practical cookbook that truly lets you get your geek on in the kitchen.” —Associated Press
“Modernist Cuisine at Home…takes much of the goodness of the original six-volume set and adapts it for the home cook—along with over 400 new recipes.” —Popular Science
“Mr. Myhrvold has a real sense for food, and his tips on how to dress a "great salad," shuck clams, and make beef jerky in a microwave will amaze and delight.” —Wall Street Journal
"Nathan Myhrvold and his team…have now scaled down and domesticated many of the advanced techniques...Of these, sous vide cooking is the most likely to find a place in the home kitchen, as it has in mine, and Modernist Cuisine at Home treats the subject in glorious detail." —Vogue
“As visually stunning as it is scientifically vigorous and mathematically complex.” —Publisher’s Weekly
“Modernist Cuisine at Home is destined to change the way we cook—and the way we use recipes. For all of us who cook regularly, this book opens up a whole new world of possibilities. It is full of insights that encourage us to try something new, and that teach us something on every single page.” —Martha Stewart
“Modernist Cuisine at Home offers useful techniques and solutions that expand our abilities, and it provides us with a practiced and thorough understanding of why things happen the way they do. Most importantly, it ignites a curiosity within and compels us to ask ourselves not ‘What should we make for dinner?’; but rather, ‘What can we make for dinner?’” —Thomas Keller
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Explore The Series
Modernist Pizza, the next book in the award-winning Modernist Cuisine series, explores the science, history, equipment, techniques, and people that have made pizza one of the world’s most popular foods. Spanning over 1,700 pages, the multivolume set is much more than a cookbook: it’s an indispensable resource for anyone who loves pizza.
Modernist Bread places the latest scientific research and state-of-the-art applications into the hands of anyone searching for answers about bread making. Spanning over 2,600 pages, it is the largest, most comprehensive book ever written about bread.
The book that started a revolution. At 2,438 pages, Modernist Cuisine: The Art and Science of Cooking broke the rules for what a cookbook can be; it quickly became an instant classic and a trusted resource for top chefs around the world.
Modernist Cuisine at Home
The Photography of Modernist Cuisine
The Photography of Modernist Cuisine is a feast for the eyes. This massive and stunning art book features 312 pages of incredible photographs from Nathan Myhrvold and his photography team as well as the techniques and stories behind the images.