The Montreal Gazette

“Considering the fact that cuisine has been slow to evolve, Myhrvold’s push to rethink our ways makes sense. And who better than a man who made his name at Microsoft to get us into the computer age of cooking.”


“Nathan Myhrvold and his team…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.”

Associated Press

“It’s a monstrously fun and shockingly practical cookbook that truly lets you get your geek on in the kitchen.”


“Recipes call on scientific principles to produce precise results in dishes as surprising as a strawberry marinara sauce, and as accessible as a mac and cheese.”

Star Chefs

“The authors emphasize that “cuisine is the creative art in which chef and diner are in dialogue.” And it seems as if that dialogue has now transferred to the home cook, and it’s growing louder and stronger and, with this book, much, much smarter.”

The Daily Meal

“The book includes basic and advanced recipes with beautiful illustrations that will help home cooks familiarize themselves with the most modern of cooking practices.”

Wall Street Journal

“Food nerds will find much to love, but non-nerds will also benefit from lessons in using pressure cookers, making perfect steaks and cooking salmon in a toaster oven.”

Popular Science

“Modernist Cuisine at Home…takes much of the goodness of the original six-volume set and adapts it for the home cook—along with over 400 new recipes.”

The New York Times

“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.”


“The perfect gift for someone who has never even thought about baking a loaf of bread before…I baked the best loaf of bread I’ve ever baked.”