Embrace the Sweeter Side of Modernist Cuisine
Valentine’s Day is the perfect excuse to celebrate chocolate. This year we’ve done just that in spades—well, technically hearts. Visit our blog to see how we made our sweet homage to the holiday, read about all about tonka beans, and get tips for working with melting chocolate.
Now at the Museum of Science, Boston
The Photography of Modernist Cuisine illuminates the fascinating, accessible science at work every day in our kitchens. We have selected over 50 photos taken over the last seven years, with many presented at a width of over six feet!
Announcing our New Bread Project
From crust to crumb, we are excited to finally reveal that our next book will be entirely devoted to the art and science of bread. This project comes with another exciting announcement as we welcome to our team Head Chef Francisco Migoya and Peter Reinhart.
Modernist Cuisine™ Special Edition Baking Steel
Neapolitan-style pizza is traditionally cooked in a wood-fired oven at 425 °C / 800 °F or more. Few home ovens can hit that temperature, but with the Modernist Cuisine™ Special Edition Baking Steel you can achieve that crispy, blistered crust right in your own kitchen.
The Photography of Modernist Cuisine
We selected 145 of our most beautiful and captivating photographs to display the art of food from intriguing and new perspectives, all at eye-popping, full-page size. With over 200 never-before seen photos, The Photography of Modernist Cuisine is our largest, most luxurious book yet.
Modernist Cuisine at Home App
Modernist Cuisine at Home is no longer just a cookbook; it’s a full-featured digital experience. Expanding on the print edition, the app includes how-to videos, recipe variations converted into full recipes, the ability to scale a recipe with a single click, and more.
