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.
You asked for new prints and we listened. We’ve partnered with Artspace.com to release a new series of photography prints that feature some of the 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-by-12-in. (43.2 x 30.5 cm) prints are reproduced on high-quality matte paper. Each work is limited to 1,000 editions that come 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.