Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial teamall dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.
Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of dos con cuatrocientos treinta y ocho pages explore the history of cuisine and explain the science of cooking in a way thats 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.