Modernist Cuisine
at Home


Winner of the 2013 International Association of Culinary Professionals Award in the category of Food & Beverage Reference/Technical.



Modernist Cuisine at Home is destined to change the way we cook – and the way we use recipes. For all of us who cook regularly, this book opens up a whole new world of possibilities. It is full of insights that encourage us to try something new and that teach us something on every single page.”

Martha Stewart

“Modernist Cuisine at Home offers useful techniques and solutions that expand our abilities, and it provides us with a practiced and thorough understanding of why things happen the way they do. Most importantly, 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,

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

Wolfgang Puck


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

Michele Kayal, Associated Press

“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.”

Colman Andrews, 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 Best 25 Cookbooks of the Year,

“Myhrvold and co-author Maxime Bilet take pains to give highly detailed instructions on where to find and how to use products that might seem too fancy for the everyday home cook, as well as offering an enlightening perspective on commonplace kitchen tools, such as the many uses for the standard pressure cooker.”

Rachel Willard, Star Chefs

“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.”

Sophie Brickman, The New York Times

“… it brings science to everyday dishes such as potato puree, eggs sunny-side up or microwaved eggplant Parmesan.”

Bruce Palling, The Wall Street Journal

“… Nathan Myhrvold and his team, responsible last year for the food-publishing triumph of the decade, the six-volume Modernist Cuisine, 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.”

Jeffrey Steingarten, Vogue

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