Modernist Cuisine

Modernist Cuisine: the Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of the 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 cooking and explain the science of cooking in a way that is 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 a focus on practicality and applicability in the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.