Wall Street Journal

“Mr. Myhrvold has a real sense for food, and his tips on how to dress a “great salad,” shuck clams, and make beef jerky in a microwave will amaze and delight.”

The Australian Financial Review

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

Smithsonian 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…”

ABC News

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

T Magazine

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


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


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

MIT Technology Review

“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.”