Enter The Modernist Cuisine: The Art and Science of Cooking, a six-volume, 2,400-page molecular gastronomy how-to book by The Cooking Lab's team Nathan Myhrvold, Chris Young and Maxime Bilet, is to be published December 2010.
The complete hardcover book is available for pre-order internationally and is priced at $625/€474.
The volumes promise thousands of "lavishly illustrated original images to make the science and technology clear and engaging" addressing:
- History & Fundamentals
- Techniques & Equipment
- Animals & Plants
- Ingredients & Preparations
- Plated-Dish Recipes
World-renowned chefs and molecular gastronomists have all praised the book according to Modernist Cuisine's site, including:
"A fascinating overview of the techniques of modern gastronomy," said Heston Blumenthal of The Fat Duck in the UK.
"The cookbook to end all cookbooks," praised David Chang of New York's Momofuku.
"Amazing! Unparalleled in its breadth and depth," added Wylie Dufresne of New York's wd~50.
"This cookbook will change the way we understand the kitchen," noted Ferran Adrià of Spain's el Bulli.
For more information on the new molecular gastronomy bible and to pre-order a copy, go to: http://s101325.gridserver.com. To get a deeper look inside, check out: http://www.scribd.com/doc/34751755/Modernist-Cuisine-Table-of-Contents.
The ‘kitchen scientist' in you might also enjoy pre-ordering foodie consultants Aki Kamozawa's and H. Alexander Tabbot's new book Ideas in Food: Great Recipes and Why They Work due out December 28, 2010 for $16.50/€12.50: http://www.ideasinfood.com/book.html or download some recipes for free like "How to make quick pickles" and "Blown up brie": http://www.ideasinfood.com/pen-to-paper.html.Reuse content