Modernist Cuisine: The Art and Science of Cooking (Boxed Set)

The Art and Science of Cooking

By Nathan Myhrvold, Chris Young, Maxime Bilet

Cooking Lab, 9780982761007, 2400pp.

Publication Date: March 14, 2011

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Description

Revealing the techniques used for preparing food which ranges from the otherworldly to the sublime, 'Modern Cuisine' is a six-volume guide for anyone who is passionate about the art and science of cooking.


Coverage from NPR

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