Whether you’re planning meals, keeping track of a new sourdough starter, recording New Year’s resolution progress, or gift-shopping for your favorite foodie or photographer, you will see the stunning power of food come alive each month through some of the most iconic images from the Modernist Cuisine photography team.
Each of the striking images reveals bread making from a fresh, and often surprising, perspective. The photos are a glimpse of what’s inside Modernist Bread, on sale May 2017.Order Now
This calendar takes some of Modernist Cuisine’s most captivating images off the pages and onto your wall. Inside, you’ll also find a seasonal guide to some of our favorite ingredients.Order Now
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.