Modernist Cuisine
The Art and Science of Cooking
By Nathan Myhrvold; Chris Young; Maxime Bilet
(Cooking Lab, Boxed Set, 9780982761007, 2400pp.)
Publication Date: March 2011
Categories: Reference, Courses & Dishes - General
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Description
The authors--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime.
Saturday, Mar 12, 2011
The 40-pound, six-volume, $625 and 2,438-page cookbook celebrates the science of cooking. But at that price â?? and with such exactingly detailed "recipes" â?? who's gonna buy it? More at NPR.org
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