THE BOOK THAT STARTED A REVOLUTION.Published in five languages and with over 50,000 copies in print, Modernist Cuisine is now available in a beautiful stainless-steel slipcase with the MC logo die-cut on the sides.

Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of the culinary arts. Winner of the 2012 James Beard Award for Cookbook of the Year, inducted into the Gourmand Cookbook Hall of Fame, and named one of the best cookbooks of the century by the New Yorker, its six volumes explore the history of cuisine and explain the science of cooking in a way that's accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science with careful attention to practicality and applicability in the kitchen. Through gorgeous photographs and otherworldly techniques, this set will inspire you to innovate in your own kitchen. Published in five languages and with over 50,000 copies in print, Modernist Cuisine is now available in a beautiful stainless-steel slipcase with the MC logo die-cut on the sides. This thoughtfully designed package includes tapered edges and wedges to prevent damage and make the volumes easy to access. The set also includes over 50 updated images and is printed on Golden Sun FSC matte art paper with new Toya inks, enhancing the photography with stochastic printing and wide-gamut inks.

Autorentext

Nathan Myhrvold is
the founder of Modernist Cuisine and the lead author of the Modernist Cuisine
books. The series encompasses five in-depth cookbooks that span the topics of
bread, pizza, and modernist cooking techniques as well as two coffee table books
that are dedicated to Myhrvold's stunning food photography. He routinely pushes
the boundaries of culinary science as a chef, photographer, scientist, and
writer. Myhrvold, who has led the production of all seven titles, assembled the
Modernist Cuisine team to share the art and science of cooking with others. He
opened Modernist Cuisine Gallery by Nathan Myhrvold in 2017 after years of
requests to purchase the photographs he'd taken for the Modernist Cuisine
books.

In addition to his
culinary photographic pursuits, the former CTO of Microsoft is the co-founder
and CEO of Intellectual Ventures. He is an avid inventor and prolific author in
the fields of technology, paleontology, climatology, energy, bioterrorism, and
more. He holds several degrees, including a doctorate in theoretical and
mathematical physics; master's degrees in economics, geophysics, and space
physics; a bachelor's degree in mathematics; and a culinary diploma from École
de Cuisine La Varenne.