Press & Acclaim - Modernist Cuisine

Press & Acclaim

Notable Press

“The most astonishing cookbook of our time.”

The Wall Street Journal

“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

“An astounding magnum opus.”

The New Yorker

“It seems certain that the book’s effect will resonate beyond those of us who intend to read it cover to cover and fiercely bid on eBay for ultrasonic baths.”

Popular Science

“If a cookbook can come anywhere near the goal of having something for everyone, Modernist Cuisine definitely comes close… it may live on as the most important cookbook—ever.”

The Atlantic

“Big, beautiful, and worth the hype . . . it is the answer to everything you wanted to know about cooking, not to mention so many things you never thought about.”

The Washington Post

“Myhrvold has spared no expense and taken the time to get it right.”


“The six-volume set defies categorization…. By turns breathless and pedagogical, it aspires to be to cooking what Le Corbusier’s Towards a New Architecture was to the building arts of the 1920s: a true modernist manifesto.”


“The definitive book about the science of cooking—the Principia of the kitchen. It’s dense and beautiful and inspired…”


“It’s an ency­clo­pe­dia, a man­i­festo, and a doc­u­men­tary, and, should you find a way to get your hands on it, you’re in for an expe­ri­ence that will leave you awed, exhausted, and agog with dis­be­lief.”

The Boston Globe

“The most ambitious cookbook ever published (or ever likely to be).”

Vanity Fair

“Modernist Cuisine is the most spec­tac­u­lar cook­book the world has ever seen. Lifting the lid—literally—on the alchemy of the kitchen, it will trans­form the way we think about food for­ever.”

The Independent

“To describe Modernist Cuisine as ‘a cookbook’ is a bit like describing Mount Everest as a hill.”

Serious Eats

“A visual delight to pore through…”


“Just might be the ultimate encyclopedia for serious foodies.”

The Guardian

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


“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.”


“Astonishing photography…”


“Destined to ignite spirited debate, find a prominent place in the most celebrated professional kitchens and inspire the imaginations of chefs and home cooks around the world.”

Art Culinaire

“Arguably the most beau­ti­ful, in-depth man­ual of cook­ing meth­ods ever pub­lished.”

USA Today

“Modernist Cuisine is an incom­pa­ra­ble intro­duc­tion to many of the basic tech­niques of food and cook­ing… as com­pre­hen­sive and read­able and valu­able as any books I’ve seen on sub­jects essen­tial for any­one inter­ested in food.”

MIT Technology Review

“Julia Child Meets Mr. Wizard…. A masterwork of gastronomy and science.”


“40 pounds of lushly photographed, scientifically detailed techniques meant to serve as the Gray’s Anatomy of the kitchen.”


“The book has been deeply influential in the food world — it’s the first thorough explication of sous-vide cooking, among other things…”

T Magazine

“This is food like you have never imagined it before.”

ABC News

“Modernist Cuisine is an extraordinary thing.”

1843 Magazine

“The movement’s manifesto, encyclopedia and summa gastronomica, 2,438 pages of cooking history, theory, chemistry and microbiology in five oversize, lavishly illustrated volumes…”

Smithsonian Magazine

“Myhrvold sees an endless opportunity to encourage innovation – and ever better food – from high-end chefs and home cooks alike.”

The Australian Financial Review

Industry Acclaim

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

Ferran Adrià

“The cookbook to end all cookbooks.”

David Chang

“Amazing! Unparalleled in its breadth and depth.”

Wylie Dufresne

“These are books that every chef wants to write, but just can’t.”

Amanda Cohen

“A breathtaking new benchmark in understanding cooking, Modernist Cuisine is destined to be as important a work for the 21st century as Escoffier’s Ma Cuisine was for the 20th century.”

David Kinch

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.”

Harold McGee

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

Tim Zagat

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

Thomas Keller

“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”

Daniel Boulud

“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.”

Heston Blumenthal