Dedicated to the beauty, passion, and science of cooking, the six volumes of Modernist Cuisine: The Art and Science of Cooking is an accessible 2,438-page encyclopedic cookbook for the professional chef or curious home cook. Armed with the science behind the phenomena of techniques like gelling to the physics of poaching an egg, you will be able to go beyond a recipe and truly innovate in your kitchen.
End the coffee-with-or-without-cream debate. Coffee with cream actually stays hotter for a longer period of time than black coffee.
When it comes to freezing food, the faster the better. When food freezes slowly, large ice crystals form and subsequently shear cell walls. When the food is thawed, those cells’ contents leak.
The secret to that grilled flavor is not the fuel—it’s the drippings! Juices and droplets fall onto hot coals and burst into smoke and flames. The vaporized particles waft back up, carrying with them complex flavor molecules that comprise the signature flavor of grilling.
“Beer can chicken” really does work! With the chicken propped upright on a can, juices drain away and air permeates all the chicken’s surfaces freely, thus crisping the skin before the meat overcooks.
Want to heat food in your microwave faster? With a wavelength of 4.8 in, microwaves work best on thin foods that are neither too small nor too large.
The six volumes of Modernist Cuisine contain a world of information.
The Cooking Lab is home to a state-of-the-art research kitchen and laboratory that is the backbone of Modernist Cuisine. Our culinary team of research and development chefs works alongside chemists, physicists, and machinists in the pursuit of new innovations in cooking.
Winner of the 2013 International Association of Culinary Professionals Award in the category of Food & Beverage Reference / Technical.
“The most astonishing cookbook of our time.”
Katy McLaughlin, Wall Street Journal
Winner of the James Beard Cookbook of the Year Award in 2012.