|“If Leonardo da Vinci wrote a cookbook today, it would be Modernist Cuisine.” Edouard Cointreau, President of the Gourmand Awards
The most astonishing cookbook of our time.
Its an encyclopedia, a manifesto, and a documentary, and, should you find a way to get your hands on it, youre in for an experience that will leave you awed, exhausted, and agog with disbelief.
Arguably the most beautiful, in-depth manual of cooking methods ever published.
While there have been era-defining cookbooksAuguste Escoffiers Le Guide Culinaire (1903) is one precedentits unlikely that anyone will ever have the desire or wherewithal to produce a print project of this magnitude again. Myhrvold has spared no expense and taken the time to get it right.
The home chefsweating over a partners birthday dinner, or harassedly feeding small children, or reheating yesterdays casserole, or muttering in front of an empty fridgewill be inclined to ask, Whats in it for me? The answer is that the work does contain quite a few tricks and useful pieces of know-how.
The reason to pony up the going rate is that Modernist Cuisine is an incomparable introduction to many of the basic techniques of food and cooking… as comprehensive and readable and valuable as any books Ive seen on subjects essential for anyone interested in food.
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A visual roller coaster through the world of food and cooking tools … For the professional chef, modernist or not, it will be an invaluable reference. For the cooking geek with $625 to spare ($467.62 online), it will be endless fun. As a physical object it is remarkable; sometimes I found myself simply staring at the block of books…. Nothing seems to have been spared on the quality of the photo reproduction, on heavy stock with solid binding.
A masterpiece…the most important cookbook of the first ten years of the 21st century.
The pictures in Modernist Cuisine is the most spectacular cookbook the world has ever seen. Lifting the lidliterallyon the alchemy of the kitchen, it will transform the way we think about food forever.
To describe Modernist Cuisine as a cookbook is a bit like describing Mount Everest as a hill. With 2,438 pages, 3,216 full color photographs and 1.1 million words, Modernist Cuisine will surely be the longest, most thorough examination of food ever published.
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.
A visual delight to pore through.
This is the book we wanted someone to make.
Everything, and I mean EVERYTHING, about the book is astonishing. Illustrations, information design, writing… the whole nine yards. At first glance, it doesnt appear merely to be the most important event in food publishing in decades (or more). Thats obvious. I just keep wondering if there has been a book of this scope, design, and importance of any kind in decades (or more).
This is a mind-blowing book in so many aspects. In the course of this review [of the coffee chapter], I could not help but read a good chunk of the books for hours and hours and hours; yet still, I only barely skimmed the surface. This is absolutely current, state of the art thinking. Getting this kind of information into the heads of forward thinking chefs, culinary experts, and foodies is awesome.
|The culinary research and documentation done by Nathan, Chris and Max are simply herculean in scope.
This book will change the way we understand the kitchen.
“Im saving my Christmas present for next March when all six volumes of the very beautiful Modernist Cuisine is published.
The most important book in the culinary arts since Escoffier.
“Dr. Myhrvold certainly walks the walk: His pastrami-barbecued short ribs cut like butter. Theyre simply the most succulent, flavorful, and smoky ribs Ive tasted anywhere on Planet Barbecue. In my life. Ever.”
Amazing! Unparalleled in its breadth and depth.
The cookbook to end all cookbooks.
I do not have a large enough bowl to catch the drool.
I will marry anyone who purchases a copy of Modernist Cuisine for me.
Modernist Cuisine is a landmark contribution to the craft of cooking and our understanding of its underling 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.
A breathtaking new benchmark in understanding cooking, Modernist Cuisine is destined to be as important a work for the 21st century as Escoffiers Ma Cuisine was for the 20th century.