Press & Acclaim

“The ‘At Home’ recipes can still be quite demanding, but when I got to the chapter on the microwave, my world flipped on its axis.”

The New York Times

“Modernist Cuisine at Home…takes much of the goodness of the original six-volume set and adapts it for the home cook—along with over 400 new recipes.”

Popular Science

“Food nerds will find much to love, but non-nerds will also benefit from lessons in using pressure cookers, making perfect steaks and cooking salmon in a toaster oven.”

Wall Street Journal

“Mr. Myhrvold has a real sense for food, and his tips on how to dress a “great salad,” shuck clams, and make beef jerky in a microwave will amaze and delight.”

Wall Street Journal

“The book includes basic and advanced recipes with beautiful illustrations that will help home cooks familiarize themselves with the most modern of cooking practices.”

The Daily Meal

“The authors emphasize that “cuisine is the creative art in which chef and diner are in dialogue.” And it seems as if that dialogue has now transferred to the home cook, and it’s growing louder and stronger and, with this book, much, much smarter.”

Star Chefs

“Recipes call on scientific principles to produce precise results in dishes as surprising as a strawberry marinara sauce, and as accessible as a mac and cheese.”

Saveur

“It’s a monstrously fun and shockingly practical cookbook that truly lets you get your geek on in the kitchen.”

Associated Press

“Nathan Myhrvold and his team…have now scaled down and domesticated many of the advanced techniques…Of these, sous vide cooking is the most likely to find a place in the home kitchen, as it has in mine, and Modernist Cuisine at Home treats the subject in glorious detail.”

Vogue

“Considering the fact that cuisine has been slow to evolve, Myhrvold’s push to rethink our ways makes sense. And who better than a man who made his name at Microsoft to get us into the computer age of cooking.”

The Montreal Gazette

“As visually stunning as it is scientifically vigorous and mathematically complex.”

Publisher’s Weekly

“Every spread is filled with cool cooking information and mind-blowing photography.”

Fine Cooking

“Modernist Cuisine at Home is destined to change the way we cook — and the way we use recipes. It is full of insights that encourage us to try something new and that teach us something on every single page.”

Martha Stewart

“This is a new beginning of science, technology, and creativity all mixed together to really create great flavors.”

Wolfgang Puck

“It ignites a curiosity within and compels us to ask ourselves not ‘What should we make for dinner?’ but rather, ‘What can we make for dinner?’”

Thomas Keller

“Highly recommended for passionate and committed cooks, and a must for professionals.”

Michael Ruhlman