Celebrate the stunning power of food with two new calendars from the Modernist Cuisine team.
Each month features captivating images that bring complex phenomena to life, illuminate the hidden beauty of simple ingredients, and capture a magical view of cooking or baking. Choose between 14 of our most iconic photographs from Modernist Cuisine: The Art and Science, or get a first look at some of our newest imagery for Modernist Bread: The Art and Science.
Neapolitan-style pizza is traditionally cooked in a wood-fired oven at 425 °C / 800 °F or hotter. With the Modernist Cuisine™ Special Edition Baking Steel, you can replicate the effects of a wood-fired oven to produce the blistered crust of Neapolitan-style pizza in your own kitchen.
We’ve partnered with Artspace.com to release a new series of photography prints that feature some of our most iconic images from our books and The Photography of Modernist Cuisine: The Exhibition. Together, we’ve produced our most stunning works yet—the full-bleed 17 x 12-in (43.2 x 30.5-cm) prints are reproduced on high-quality matte paper. Work from the limited-edition series comes with a Certificate of Authenticity.
Sodium Citrate is the sodium salt of citric acid. It is commonly known as sour salt and is mainly used as a food additive, usually for flavor or as a preservative. It reduces the acidity of foods, so it allows spherification with strongly acidic ingredients and is the secret to perfectly melted chesse.
Transforming a flavorful liquid into a spherified pearl is a hallmark of Modernist cooking, and this kit makes it easy to master the technique. The Modernist Cuisine™ Spherification Kit comes complete with step-by-step photos, recipe, scientific explanation of spherification, and troubleshooting tips.
Transforming a flavorful liquid into a gel is a hallmark of Modernist cooking, and this kit makes it easy to master the technique. The Modernist Cuisine™ Gel Noodle Kit comes complete with step-by-step photos, scaling percentages, scientific explanation of gelling, and troubleshooting tips.
Xanthan Gum is used as a thickener in sauces, as an agent in ice cream that prevents ice crystals from forming, and as a fat substitute that adds the "mouth feel" of fat without the calories. It can also be used when making hot or cold gels, foams, and edible films.
A natural hydrocolloid, carrageenan is a natural extract that is used as a suspending and emulsifying stablizer, thickener, binder and gelling agent. Lambda carrageenan is a cold soluble, non-gelling carrageenan that improves mouthfeel in dairy beverages.