"The culinary research and documentation done by Nathan, Chris, and Max are simply herculean in scope."
Thomas Keller on Modernist Cuisine
"I'm saving my Christmas present for next March when all six volumes of the very beautiful Modernist Cuisine is published."
Heston Blumenthal on Modernist Cuisine
"Highly recommended for passionate and committed cooks, and a must for professionals."
Michael Ruhlman on Modernist Cuisine at Home
Ruhlman.comGourmet Tech: Nathan Myhrvold’s ‘Modernist Bread’ Finds New Twists in one of the Oldest Foods
Geekwire
Read the ArticleFood Scientist Nathan Myhrvold Figured Out How to Keep Everything Bagel Toppings from Falling Off
Mic
Read the Article"The cookbook to end all cookbooks."
David Chang on Modernist Cuisine
"This book will change the way we understand the kitchen."
Ferran Adrià on Modernist Cuisine
"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."
Jeffery Steingarten on Modernist Cuisine Vogue
"It's the most ambitious cookbook ever published (or ever likely will be)."
John Heilpern on Modernist Cuisine Vanity Fair
"Amazing! Unparalleled in its breadth and depth."
Wylie Dufresne on Modernist Cuisine
"Modernist Cuisine is a landmark contribution to the craft of cooking and our understanding of its underlying principles. Its scale, detail, and eye-opening graphics are unmatched by any other book on the subject. 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 on Modernist Cuisine
"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 on Modernist Cuisine at Home
"This is a new beginning of science, technology, and creativity all mixed together to really create great flavors."
Wolfgang Puck on Modernist Cuisine at Home
Behind the Scenes: The Photography of Modernist Cuisine
Popular Photography on The Photography of Modernist Cuisine
Read the Article"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 on Modernist Cuisine
Hear the Google Talk"The most important book in the culinary arts since Escoffier."
Tim Zagat on Modernist Cuisine
"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."
Jeffery Steingarten on Modernist Cuisine
"Put simply, each course was the best and most refined cooking I've ever experienced..."
John Heilpern trying dishes at Modernist Cuisine's Cooking Lab Vanity Fair
"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 on Modernist Cuisine at Home The New York Times
Read the Article"...Nahan 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."
Jeffery Steingarten on Modernist Cuisine at Home Vogue
"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 on Modernist Cuisine at Home
Read the ArticleWhen he couldn't find a book on modernist cuisine, Nathan Myhrvold wrote one
Splendid Table
Read the ArticleNew books offer to bring the food science lab home
Michele Kayal on Modernist Cuisine at Home Associated Press
Read the Article"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 on Modernist Cuisine at Home
"If Leonardo da Vinci wrote a cookbook today, it would be Modernist Cuisine."
Edouard Cointreau President of the Gourmand Awards on Modernist Cuisine
"A masterpiece...the most important cook¬book of the first ten years of the 21st century."
Gourmand World Cookbook Awards on Modernist Cuisine
Read the Article"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 on Modernist Cuisine
The Gastronomer on 'Modernist Cuisine': big, beautiful and worth the hype
The Washington Post
Read the ArticleHow Nathan Myhrvold's Modernist Cuisine Became The World's Most Influential -- And Profitable -- Cookbook
Forbes
Read the Article"If a cookbook can come anywhere near the goal of having something for everyone, Modernist Cuisine definitely comes close."
Michael Laiskonis on Modernist Cuisine
