Books

February 24, 2017

We’re Still Baking: Modernist Bread Updates

Modernist Bread has come a long way since our last update in September. In the months since then, we’ve added another 200 pages—the total is now around 2,500 pages—in the process of finalizing chapters. We’re excited to share all that we’ve discovered while working on this book. You can hear a few insights in the […]

September 27, 2016

Modernist Bread preorders begin today!

Last spring we revealed news about the scope and size of our upcoming book, Modernist Bread: The Art and Science. With five full volumes and a kitchen manual, this enormous tome will be almost the exact size (and weight) of Modernist Cuisine: The Art and Science of Cooking. We were thrilled by the tremendous response […]

April 4, 2016

Good Things are on the Rise for Modernist Bread

A title, publication date, plus more. Discover what we’ve been up to over the last year. Over four years ago, the Modernist Cuisine team began to sleep, eat, and breathe bread—with an emphasis on the eating part. Of course we love all food, but one could say that we’ve become enthusiastic carbivores. We still have […]

June 16, 2014

elBulli 2005-2011 Exclusive Offer

When Modernist Cuisine went to press, Ferran Adrià had just announced that elBulli would be closing its doors by the end of 2011—in light of this news, the culinary world reeled while eagerly awaiting what would come next from Adrià. For anyone who was not able to experience the Catalonian restaurant, elBulli 2005–2011 captures elBulli’s […]

October 22, 2013

The Photography of Modernist Cuisine

When we wrote Modernist Cuisine, we wanted to capture our readers’ attention and engage their curiosity, exposing them to scientific principles and modern culinary techniques. We knew a text‑heavy book might be intimidating, so we added a second goal: make the book beautiful by filling it with stunning photography. After wrapping up the production of Modernist […]

October 24, 2012

What to Expect from Modernist Cuisine at Home and the Modernist Cuisine Team

It has been an exciting two weeks since the debut of Modernist Cuisine at Home. We have been happily overwhelmed with the photos and first reactions that readers have shared on eGullet, Twitter, Facebook, and our own site. Whether you are a proud new owner of the book or interested in learning more about it, […]

May 29, 2012

Introducing Modernist Cuisine at Home

When it comes to cooking techniques, the classics are well covered. But the latest and greatest techniques, developed by the most innovative chefs in the world, were largely undocumented until we and Chris Young, along with the rest of our team, published Modernist Cuisine: The Art and Science of Cooking in 2011. At six volumes […]

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 […]

December 19, 2011

Maxime in Europe; Named One of 30 Under 30 in Forbes

The coauthor of Modernist Cuisine makes Forbes's prestigious list of young superstars in food and wine.

December 7, 2011

Foreign Editions Are in Stock!

Modernist Cuisine is now available in French, German, and Spanish from booksellers worldwide.

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