Ferran Adrià

“In this great work of more than 2,600 pages, Myhrvold presents us with an itinerary through the different aspects of bread: culture, history, science, gastronomic applications, its methods of preparation, etc.; that is, everything that constitutes the world of bread from all possible perspectives. An authentic prism, an atlas of bread, a bible, an encyclopedia that leaves little to be explained”

Dominique Crenn

“This book will awake your curiosity and bring so much knowledge to your life…The ultimate encyclopedia.”

José Andrés

“These books, they are really the first and last word on bread and baking. This is an incredible collaborative effort that will forever be one of the most important books for bakers.”

Jim Lahey

“The greatest, most comprehensive work to date on the history, culture and science of bread making ever written. I highly recommend Modernist Bread.”

Eric Kayser

“This is not yet another beautiful book about the bakery, but truly a Bible for lovers of good bread. A must have!”

Heston Blumenthal

“For me, it is the most in-depth book that has ever been produced of what is happening in the world gastronomy and modern cooking techniques.”

Daniel Boulud

“Nathan gave it (the movement) a name and I think it was the perfect name. I’m in admiration of what he did. I think this is fantastic”

Thomas Keller

“The culinary research and documentation done by Nathan, Chris, and Max are simply herculean in scope.”

Tim Zagat

“The most important book in the culinary arts since Escoffier.”

Harold McGee

Modernist Cuisine is a landmark contribution to the craft of cooking and our understanding of its underlying principles. It will be an invaluable resource for anyone with a serious interest in cooking techniques, whether the professional innovations of the last few decades or the long traditions on which they build.”