Book Reviews

May 21, 2012

The Kitchen as Laboratory

The late Oxford physicist Nicholas Kurti is best known for conducting cooling experiments that came within a millionth of a degree of absolute zero (-459 °F / -273 °C), the temperature at which the motions within atoms cease. A less-celebrated endeavor–but one of equal achievement in our minds–is the collection of essays on the science […]

March 12, 2012

Coffee Without Compromises

You don't have to be a professional barista to get world-class coffee--but even pros can learn from the masters

April 21, 2011

To Err Is Human

No 2,438-page book is flawless. Today we release a comprehensive list of corrections and clarifications for Modernist Cuisine.

April 7, 2011

Little-Known Facts About Modernist Cuisine

Top Secrets of MC Revealed on April 1

February 1, 2011

Review: Ideas in Food

Nathan reviews Ideas in Food, by Aki Kamozawa and H. Alexander Talbot.

December 31, 2010

Review: Keys to Good Cooking

Nathan reviews Harold McGee's most recent book, Keys to Good Cooking.

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