The Boston Globe

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


“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.”


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

The Washington Post

“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 Atlantic

“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.”

Popular Science

“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.”

The New York Times

“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.”