The Modernists Cuisine : The Art and Science of Cooking

The cookbooks of all cookbooks. The Modernist Cuisine book set will blow your mind on so many levels. “Just as French Impressionists upended cen­turies of tra­di­tion, Modernist cui­sine has in recent years blown through the bound­aries of the culi­nary arts. Borrowing tech­niques from the lab­o­ra­tory, pio­neer­ing chefs at world-renowned restau­rants such as elBulli, The Fat Duck, Alinea, and wd~50 have incor­po­rated a deeper under­stand­ing of sci­ence and advances in cook­ing tech­nol­ogy into their culi­nary art.”

The six-volume 2,400-page set 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.

“This book will change the way we under­stand the kitchen.” — Ferran Adrià

“The most impor­tant book in the culi­nary arts since Escoffier.” — Tim Zagat

Available for Purchase Here