As we approach the end of the year, The Cooking Lab team has been thrilled to see that many publications have included Modernist Cuisine at Home in their “Best of 2012” lists and holiday gift guides. There are far too many to include here, but here are some notables:

• Amazon.com: Modernist Cuisine at Home is listed #3 on Amazon’s Best Cookbooks of 2012 list and #9 on their Best Books of 2012 list. It is currently ranked #1 on the best seller list in the gastronomy category.
• Saveur: On their list of best cookbooks, Saveur says “[Nathan Myhrvold is] in pursuit of culinary perfection.”
• Wall Street Journal: Colman Andrews lauds Modernist Cuisine at Home in his list of cookbooks that make great gifts, writing, “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.”
• Ruhlman.com: On his blog, Michael Ruhlman writes, “It is great for the home, giving basics on sous vide cooking, the best way to use your grill, innovative ways to use the microwave and pressure cooker, and other basics. And the drop-jaw-stunning photography remains.”

Thank you so much to everyone who included us in their lists!

While we love that Modernist Cuisine at Home has found a place on these lists, we are particularly proud when members of our very hard-working team receive recognition. Yesterday, Scott Heimendinger, our Director of Applied Research, was awarded a place on Forbes‘s “30 Under 30” list in the Food & Wine category. Scott has worked diligently all year to bring Modernist cooking into people’s homes by talking to crowds about our books and launching MDRN KTCHN, in conjunction with CHOW.com. Thanks, Scott!

Scott is following in the footsteps of coauthor Maxime Bilet, who made the list last year.