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The art and science of cooking
2011Slow paceThoughtful
What it is about
Nathan Myhrvold, a former Microsoft executive, and a team of cooks and scientists produced a six-volume set on cooking techniques. It explores vacuum cooking, spherification and other modern methods. The set contains extensive photography.
Who will enjoy it
Professional cooks and enthusiasts.
What you will get
Published as a six-volume set.
Modernist Cuisine Facts: Pages, Genre and Setting
Genre
Nonfiction · Modernist cooking · Science · Techniques
Length
2438 pages · ≈ 70 h
More about this book
Characters
Nathan Myhrvold and his team.
Setting
A research kitchen in Washington State.
What makes it different
A huge reference on modern cooking.
Feel
Technical and ambitious.
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