Industry Acclaim


Modernist Bread

“Modernist Bread is the book you’ve been waiting for to discover bread from every angle.”

Apollonia Poilâne

“With knowledge comes the freedom to take things in new directions through the lens of different perspectives. This is what excites me the most about Modernist Bread.”

Chad Robertson

“In this great work of more than 2,600 pages, Myhrvold presents us with an itinerary through the different aspects of bread: culture, history, science, gastronomic applications, its methods of preparation, etc.; that is, everything that constitutes the world of bread from all possible perspectives. An authentic prism, an atlas of bread, a bible, an encyclopedia that leaves little to be explained”

Ferran Adrià

“The greatest, most comprehensive work to date on the history, culture and science of bread making ever written. I highly recommend Modernist Bread.”

Jim Lahey

“This is not yet another beautiful book about the bakery, but truly a Bible for lovers of good bread. A must have!”

Eric Kayser

“A new and innovative approach on baking with breathtaking pictures.”

Didier Rosada
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Modernist Cuisine

“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
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Modernist Cuisine at Home

“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
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