Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of culinary arts. Winner of the 2012 James Beard Award for Cookbook of the Year, this six-volume set was named one of the best cookbooks of the century by the New Yorker. Through thousands of gorgeous photographs and helpful diagrams, the art, science, and technology of cooking come alive. Modernist Cuisine will become a proven companion and inspire you to innovate in your own kitchen.


By the Numbers


Volumes + Kitchen Manual
















“This book will change the way we understand the kitchen.”

Ferran Adrià

“The most astonishing cook¬book of our time.”

Wall Street Journal

“The cookbook to end all cookbooks.”

David Chang

Spanning 2,438 pages, Modernist Cuisine explores the history of cuisine and explains the science of cooking in a way that’s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science with careful attention to practicality and applicability in the kitchen. Inside this massive tome, you’ll discover techniques being used in today’s top restaurants as well as over 1,500 recipes, including 49 plated-dish recipes, which cover everything from making Ultrasonic Fries to encapsulating spheres of tomato water in basil oil.  



Winner, James Beard Cookbook Awards, Cookbook of the Year and Cooking from a Professional Point of View categories (2012)

James Beard

Winner, International Association of Culinary Professionals Awards, Design and Professional Kitchens categories (2012)


Inductee, Gourmand Cookbook Hall of Fame (2011)


Nominee, Wallpaper* Design Awards, Life-Enhancer of the Year category (2012)


Food that Makes a Statement

View the Collection at Modernist Cuisine Gallery by Nathan Myhrvold

Nathan Myhrvold pushed the boundaries of food photography when he published Modernist Cuisine. Now his artwork is available exclusively at Modernist Cuisine Gallery by Nathan Myhrvold. The collection features brand-new images that can’t be found anywhere else, alongside some of the most iconic photographs from the Modernist Cuisine books.


“A visual roller coaster through the current world of food and cooking tools…For the professional chef, modernist or not, it will be an invaluable reference.”

The New York Times

“Big, beautiful, and worth the hype”

The Washington Post

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

Tim Zagat

“This is a publishing breakthrough—six stunning volumes covering for the first time all of the most modern, advanced cooking techniques and the science behind them, with the most breathtaking photography of cooking ever achieved.”

Editions étrangères • Ausländische Ausgaben • Ediciones extranjeras

International Editions

Modernist Cuisine is available in Chinese, French, German, and Spanish. Foreign language editions are available online or wherever fine cookbooks are sold.


Explore the Series

Ready for more? Discover all of the award-winning books from the Modernist Cuisine team.