Modernist Cuisine: The Art and Science of Cooking

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9780982761007: Modernist Cuisine: The Art and Science of Cooking

Special offer: Order Modernist Cuisine: The Art and Science of Cooking and the 2017 companion wall calendar through Amazon.com and receive $15 off of the book while supplies last. See full product description below for details.

 

Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 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.

 

Love Modernist Cuisine? We do too—which is why we’ve put together this special bundled deal for you. Now when you order the Modernist Cuisine: The Art and Science of Cooking and the companion 2017 calendar, you will receive a coupon for $15 off of the price of the book, effectively making the calendar free.

 

This coupon is only available with the purchase of the calendar and while supplies of the calendar last. Here’s how it works:

 

1.         Purchase your Modernist Cuisine wall calendar.

2.         The coupon for a $15 savings on the price of the book will become available after the transaction is complete. You won’t immediately see the coupon-- it will be waiting for you when you’re ready to preorder the book. 

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The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staff—all dedicated to advancing the science of the culinary arts through creativity and experimentation.

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Review:

“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 astonishing cookbook of our time.”
—Katy McLaughlin, 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.”
—Andreas Viestad, The Washington Post

About the Author:

Nathan Myhrvold, founder of The Cooking Lab, coauthor of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine, has had a passion for science, cooking, and photography since he was a boy. By the age of 13, Nathan had already cooked the family Thanksgiving feast and transformed the household bathroom into a darkroom.

Myhrvold holds a doctorate in theoretical and mathematical physics as well as a master’s degree in economics from Princeton University. He holds additional master’s degrees in geophysics and space physics and a bachelor’s degree in mathematics from the University of California, Los Angeles. At Cambridge University, Myhrvold did postdoctoral work with Stephen Hawking in cosmology, quantum field theory in curved space-time, and quantum theories of gravitation, all before starting a software company that would be acquired by Microsoft.

As his career developed, he still found time to explore the culinary world and photography. While working directly for Bill Gates as the chief technology officer at Microsoft, Nathan was part of the team that won the Memphis World Championship Barbecue contest; he worked as a stagier at Chef Thierry Rautureau’s restaurant Rover’s, in Seattle; he then took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne, in France.

Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several lifelong interests in photography, cooking, and food science. During this time, some of his photographs were published in America 24/7 (DK Publishing, Inc., 2003) and Washington 24/7 (DK Publishing, Inc., 2004). Unable to find practical information about sous vide cooking, he decided to write the book he felt was missing—one that provided a scientific explanation of the cooking process, the history of cooking, and the techniques, equipment, and recipes involved in Modernist cooking. Inspired by this void in cooking literature, he decided to share the science of cooking and wonders of Modernist cuisine with others, hoping to pass on his own curiosity and passion for the movement.

In the process of creating his first book, Nathan founded The Cooking Lab, hired an interdisciplinary team that included scientists, research chefs, and writers, and published the much-acclaimed six-volume, 2,438-page Modernist Cuisine: The Art and Science of Cooking, in 2011. That set was followed by Modernist Cuisine at Home, in 2012, which applies the insights of the original book in a format designed for home cooks. In 2013, he wrote The Photography of Modernist Cuisine, and The Cooking Lab partnered with Inkling to publish the Modernist Cuisine at Home app.

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Descripción The Cooking Lab, United States, 2015. Hardback. Estado de conservación: New. Language: English . Brand New Book. Revealing the techniques used for preparing food which ranges from the otherworldly to the sublime, Modern Cuisine is a six-volume guide for anyone who is passionate about the art and science of cooking. Nº de ref. de la librería AAZ9780982761007

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Descripción Cooking Lab 2014-04-08, Bellevue, Wash., 2014. hardback. Estado de conservación: New. Nº de ref. de la librería 9780982761007

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Descripción The Cooking Lab, United States, 2015. Hardback. Estado de conservación: New. Language: English . Brand New Book. Revealing the techniques used for preparing food which ranges from the otherworldly to the sublime, Modern Cuisine is a six-volume guide for anyone who is passionate about the art and science of cooking. Nº de ref. de la librería AAZ9780982761007

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Descripción Boxed Set. Estado de conservación: New. Boxed Set. A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundarie.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 2400 pages. 22.000. Nº de ref. de la librería 9780982761007

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Descripción The Cooking Lab, 2011. Estado de conservación: New. 2011. Spi Har/Pa. Hardcover. Num Pages: 2438 pages, Books 1-5 plus waterproof kitchen manual. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 415 x 340 x 320. Weight in Grams: 23630. . . . . . . Nº de ref. de la librería V9780982761007

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