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Home Edition of Six-Volume "Modernist Cuisine" Tome in the Works

I'm pretty sure I bought a book like this once, but it was about Star Wars and described how a light saber was made.
I'm pretty sure I bought a book like this once, but it was about Star Wars and described how a light saber was made.
Courtesy: Modernist Cuisine

Nathan Myhrvold used to be the chief technology officer for Microsoft, then he retired and co-authored the $625, six-volume cookbook, "Modernist Cuisine: The Art and Science of Cooking." The book embraced the burgeoning field of molecular gastronomy and used some extreme techniques, including sawing cooking equipment in half, to demonstrate their techniques visually.

Of course, for a cutting edge cookbook, that was so last 2011. This October, Myhrvoid and crew are poised to release a followup book titled, "Modernist Cuisine at Home" for the slightly more reasonable price of $140. Their goal with this book appears to be taking the advanced concepts and techniques of molecular gastronomy (or as they want to rename it, Modernist cuisine) and translate those recipes into something mere mortal home cooks can make without a thousand dollar homogenizer.

The last cookbook you'll ever need? Or the last cookbook you'll be able to purchase without taking out a mortgage.
The last cookbook you'll ever need? Or the last cookbook you'll be able to purchase without taking out a mortgage.
Courtesy: Modernist Cuisine

We have to admit, the book does look very attractive and practically designed. The main book, which talks primarily about equipment and techniques, contains 456 pages. While the main book contains some recipes, it also comes with a waterproof and spiral-bound tabletop reference book with recipe cards, relevant tables and other immediately helpful information.

Here's a couple photo excerpts from the book. You can check out the whole gallery on their webpage.

Sous-vide steak.
Sous-vide steak.
Courtesy: Modernist Cuisine
Chicken wings from a chicken wing research facility?
Chicken wings from a chicken wing research facility?
Courtesy: Modernist Cuisine

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