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Modernist Cuisine: The Art And Science Of Cooking (2011)

by Nathan Myhrvold(Favorite Author)

4.62 of 5 Votes: 1

ISBN

0982761007 (ISBN13: 9780982761007)

languge

English

genre

Food & Cookbooks

publisher

The Cooking Lab

review 1: 2400+ pages later.... WOW.... This five volume series is breathtaking in both its photography and text, and is easily the definitive statement on modern cuisine. It covers everything pertinent to the contemporary chef, including Sous Vide, Calcium Alginate, Agar Agar and all of the other standards of this approach to cooking. Fans of Harlod McGee's work will feel right at home here with the excellent text, as will fans of good food photography. A VERY HIGHLY recommended book to anyone interested in the culinary arts, and in particular, the fans of chefs such as Ferran Adria and Grant Achatz.
review 2: I want this book set, though I consider it more of a beautiful science book than a "cookbook." Cheapest prices I've found other than ebay is Barnes & Noble ... morewith a 30% off member coupon. Some of the coupons don't work since it is already discounted, but some of them do. I am waiting for a 40% off coupon that works on their already discounted pricing, and then I am pulling the trigger on this baby. I got a chance to browse through it on black Friday in my neighborhood B&N. Just warning you - do NOT try to carry it home from the store. You will need at least one chiropractor appointment to recover. It is beautiful and gorgeously printed. However, when I do get this thing, I will have to have a safe room in which it can off-gas, because it STINKS of new book. New book is a nice smell, but this one is just too intense. less

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