Does It Matter Why We Love Chocolate?

Looking at Modernist Cuisine as a (nearly) complete body of work, the amount of information and level of detail can seem overwhelming. On the surface, it is tempting to think of the book as a research report or textbook on food science – but that is far from the full story. If you stumbled upon Modernist Cuisine in a bookstore’s cookbook section, you might ask, “Where’s the love?” The short answer from the Modernist Cuisine team would be, “It’s in there!”


Pushing the culinary envelope requires a thorough understanding of the physics and chemistry involved in cooking food. To gain and convey this understanding, we had to use some laboratory equipment and the mathematical language of science. But don’t let the technical terms fool you. We understand that love is a key ingredient in any kitchen – including ours. Our team of 20-plus chefs, writers, researchers, and photographers are passionate about cooking and sharing all they have learned on this journey with readers.


We’ll be the first to admit that the project (which began as an exploration of sous vide cooking) has grown into something much larger and more scientifically comprehensive than originally envisioned. The Modernist Cuisine team totally understands that a science-focused tome on modern cooking techniques isn’t for everyone (at 2,400 pages, it isn’t exactly “light reading” for the home cook). Rather, it is designed and written to be the most comprehensive resource for information on the latest techniques and the science of cooking. While that won’t resonate with everyone who loves cooking, we believe it will speak to food geeks like us.


In a sense, Modernist Cuisine can be compared to a book on the latest advances in neurochemistry. There exists a lot of neurological research on the chemicals that trigger feelings of love and happiness in humans. Chocolate is believed to contain several chemical compounds that interact with those neurotransmitters and can trigger the associated feelings.  Not everyone who is interested in love, happiness, or chocolate needs or wants to know the names of their associated neurotransmitters. Most are happy simply knowing that eating chocolate makes them happy without knowing exactly why that is. Others are compelled to find out exactly how the love-chocolate interaction works, and thus require a higher level of detail. Modernist Cuisine was written for them.


By exploring the latest advances in food science and cooking technology, the authors are not damning or seeking to replace traditional cooking techniques. Traditional techniques have their place — and their limitations. Modernist Cuisine is meant to pick up where traditional techniques and cookbooks leave off. The type and amount of detail one desires in their culinary reference material is a matter of personal taste, but knowing that there is a scientific explanation for much of what we know intuitively should not obstruct the experience. The answers are out there, but if eating chocolate makes you happy, the Modernist Cuisine team hopes you’ll continue to enjoy it whether you know why or not.

Official Release Date for Modernist Cuisine

We’ve been working diligently to get our book done in time for the 2010 holiday season, but have been overtaken by events. Proofreading and correcting 2,400 pages is, as you can imagine, a very big job, and it has been taking longer than we expected to complete that work. Although we are optimistic that we will be able to turn around the remaining galley proofs in less time than the first few volumes required, we are realistically still looking at a few weeks of work ahead of us.

Another source of delay arose when the external packaging for the book—the shipping box and the shock-absorbing pieces inside it that protect the heavy volumes and their slipcase during transit­­—failed a rigorous series of drop tests. The book is sold as a box set, and we have designed a very impressive slipcase for the volumes that we haven’t yet discussed publicly because we need to be certain that we can deliver the sets to customers in mint condition. The best approach is to package the sets in their slipcases and shipping boxes right at the printer, in much the same way that computers and other consumer electronic products are boxed by their manufacturers.

At more than 40 pounds (18 kilograms), our six-volume set is well beyond the usual experience of printers, so we had them create a custom-designed box-within-a-box arrangement to serve as the shipping container. offered to put this package, with mock-ups of our volumes inside, through a series of torture tests at their lab. It was a good thing the tests were done because the prototype failed! Two new packaging options are now being built. They were supposed to arrive awhile ago, but these, too, are taking longer than expected.

In starting our own publishing company, we’ve learned a lot about the subtleties of this business. Publishing dates, for example, are not as straightforward as you might think. I initially assumed that the publishing date was simply the first day that customers who preordered the book saw it arrive at their doors. In fact, that exact date varies, depending on how long it takes for the books to clear customs, where the customer lives, what mode of shipping was selected, and so on.

Nevertheless, the whole publishing world expects a publishing date that is a single specific day. I laughed out loud when we were looking at the calendar to choose the official release date, and an old hand in publishing told me, “You’ll want to pick a Tuesday.” Why? I was told the various reasons, and frankly none of them added up. It’s one of these old practices that may have made sense once upon a time, but continues today mainly due to tradition.

For most books, the official publishing date is chosen to be late enough so that the books have already been distributed to stores, inventoried, and put out for sale on the shelves. It is thus common for the official publishing date to occur as long as one month after books have started shipping to the customers who preordered.

All of this information is a preamble to announcing that we at last have an official publishing date: March 14, 2011. That date is more precise, but obviously a bit later than the December 2010 target that we originally posted. It isn’t a Tuesday, because for the life of me I don’t see why it has to be. But with continued hard work— and some luck—the book may actually be available sooner.

The biggest concern with the delay is that we will miss the 2010 holiday season, which is a traditional time to give gifts. Of course, the rejoinder is that the holidays come every year, so rather than being just in time for 2010, we will be quite early for 2011. Nevertheless, I personally apologize to everybody who had their heart set on giving the gift of Modernist Cuisine this holiday season.