Over the past two years we have been reviewing all types of cookbooks, but as many of you already mentioned there is a collection of books that we are missing. To fix this issue and as a way to celebrate our 2nd anniversary, we team up with the fantastic The Cooking Lab Team to bring you the Modernist Cuisine Review.
Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of 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 comprising 2,438 pages 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 illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.
A true work of art, Modernist Cuisine: The Art and Science of Cooking, is undoubtedly the Rolls-Royce of cookbooks. These six volumes masterpiece put it together by The Cooking Lab Team led by Nathan Myhrvold, the multimillionaire tech visionary, 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, this is the most spectacular cookbook the world has ever seen. To accomplish this colossal work, Nathan needed 46 people, 5 years of intense work, and a ton of money. The book cost more than US$1,000,000 to produce the first printing of 6,000 copies, which sold out shortly after the publication date in March 2011.
As you can see by these numbers, this set of books are very different from the rest of the cookbooks you can find on the market. This set is a fabulous source of knowledge, with great recipes, techniques, and astonishing photos.
We couldn't do a proper review of these books without giving some special attention to 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 passionate about cooking, but also for food photography. There is a huge diversity of photos, from macros to their signature cutaway photos.
Although photographs are one of the highlights of these books, there are many more things that make this collection a must. The content itself and the huge amount of information, and historical facts, are just a few other things that make these books amazing.
Throughout the pages of these books, you will find a lot of information covering different topics and cooking techniques. In the 5 main volumes of this collection, you'll have 26 chapters that will cover everything you could have dreamed about cooking. If there is something that you need to know about cooking you'll find it somewhere in these books.
The Modernist Cuisine: The Art and Science of Cooking is a book like no other. We already review hundreds of cookbooks, and we can guarantee you that none of those books comes closer to Modernist Cuisine.
This set of books is one of those products in which we don't have enough words to describe its remarkable quality. From the printing quality to the content and photographs, no detail has been left to chance in these books. Suitable to both professional chefs and home cooks, the Modernist Cuisine books are an absolute must-have for all the foodies out there.
In the end, if you want a book that we'll teach you everything you need to know about cooking, Modernist Cuisine: The Art and Science of Cooking is the right book for you.
Modernist Cuisine is definitely one of the biggest gastronomic encyclopedias, of all time. It’s a collection with lots of content, great recipes, and photos. This set is a must-have in any cookbook collection.