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



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.

Coverage from NPR