A true work of art, “Modernist Cuisine: The Art and Science of Cooking”, is, with no doubt, the Rolls-Royce of cookbooks. This masterpiece is the first work of The Cooking Lab team led by Nathan Myhrvold, the multimillionaire tech visionary.
The “Modernist Cuisine: The Art and Science of Cooking“, it’s a six volumes collection book that is not only gastronomic but scientific. Basically, it is an encyclopedia of cooking, a journey through the world of food in a way that´s accessible to both professional chefs and home cooks.
The numbers of Modernist Cuisine are truly impressive with more than 2,400 pages and 1,500 recipes. But this is not all! To get his dream a life, Nathan needed 46 people, 5 years of intense work and a ton of money. This project cost between 1 million to 10 million dollars. Who would say that this high investment was because Nathan had to buy a publisher to produce this book?!… The ones that have said no to produce it must have too many regrets by now!
This set of books are not typical cookbooks, but instead, there are a fabulous source of knowledge, full of great recipes, techniques, and astonishing photos. This collection can look a bit expensive, but after we receive these books, we can understand the time and money invested in this project, and we will understand that there is nothing similar that looks like this.
We can’t talk about Modernist Cuisine without speaking the gorgeous 3,216 illustrations, that inspire anyone to venture into the world of cooking.
These books are not only an excellent investment for everyone that is passionate about cooking, but also for food photographers. There is a huge diversity of photos, since amazing macros, suspended food and the famous cutaway photos.
Finally, we can only say “THANK YOU!” to Nathan Myhrvold and is crew, for this remarkable and inspiring work.
Modernist Cuisine is definitely one of the biggest gastronomic encyclopedias, of all time. It’s a collection with lots of content, great recipes, and even better photos. It’s a must-have in any cookbook collection. The only thing we have to point out is the fact of accessibility. Some of the recipes required specific equipment which not all home cooks have available.