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, inducted into the Gourmand Cookbook Hall of Fame, and named one of the best cookbooks of the century by the New Yorker, its six volumes comprising 2,438 pages explore the history of cuisine and explain the science of cooking in a way that’s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science with careful attention to practicality and applicability in the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.
Acclaim for Modernist Cuisine
“A visual roller coaster through the current world of food and cooking tools. . . . For the professional chef, modernist or not, it will be an invaluable reference.” —the New York Times
“While there have been era-defining cookbooks—Auguste Escoffier’s Le Guide Culinaire (1903) is one precedent—it’s unlikely that anyone will ever have the desire or wherewithal to produce a print project of this magnitude again. Myhrvold has spared no expense and taken the time to get it right.” —TIME
“The most astonishing cookbook of our time.” —Wall Street Journal
“Big, beautiful, and worth the hype . . . it is the answer to everything you wanted to know about cooking, not to mention so many things you never thought about.” —the Washington Post
"The food publishing triumph of the decade" —Vogue
“Arguably the most beautiful, in-depth manual of cooking methods ever published.” —USA Today
“Modernist Cuisine is the most spectacular cookbook the world has ever seen. Lifting the lid—literally—on the alchemy of the kitchen, it will transform the way we think about food forever.” —the Independent
“It’s an encyclopedia, a manifesto, and a documentary, and, should you find a way to get your hands on it, you’re in for an experience that will leave you awed, exhausted, and agog with disbelief.” —the Boston Globe
“This book will change the way we understand the kitchen.” —Ferran Adrià
“The cookbook to end all cookbooks.” —David Chang
“Amazing! Unparalleled in its breadth and depth.” —Wylie Dufresne
“A breathtaking new benchmark in understanding cooking, Modernist Cuisine is destined to be as important a work for the 21st century as Escoffier’s Ma Cuisine was for the 20th century.” —David Kinch
“Modernist Cuisine is a landmark contribution to the craft of cooking and our understanding of its underlying principles. Its scale, detail, and eye-opening graphics are unmatched by any other book on the subject. It will be an invaluable resource for anyone with a serious interest in cooking techniques, whether the professional innovations of the last few decades or the long traditions on which they build.” —Harold McGee
“The most important book in the culinary arts since Escoffier.” —Tim Zagat
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Explore The Series
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
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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.