“This book will change the way we understand the kitchen.” — Ferran Adrià
“The most important book in the culinary arts since Escoffier.” — Tim Zagat
“A fascinating overview of the techniques of modern gastronomy.” — Heston Blumenthal
“Amazing! Unparalleled in its breadth and depth.” — Wylie Dufresne
“The cookbook to end all cookbooks.” — David Chang
“The pictures alone make the book a masterpiece.” — Bill Gates
“A landmark contribution to the craft of cooking.” — Harold McGee
“The culinary research and documentation done by Nathan, Chris, and Max
are simply herculean in scope.” — Thomas Keller
“A breathtaking new benchmark in understanding cooking.” — David Kinch
“One of the most important cookbooks of all time.”
— Tim Ryan, president, Culinary Institute of America
“Inspirational in its ability to teach us more about how we cook.” — David Chang
Revolutionary
Modernist Cuisine is a six-volume, 2,438-page set that is destined to reinvent cooking. The lavishly illustrated books use thousands of original images to make the science and technology clear and engaging.
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- View the table of contents
- View the index
- Download About the Book [PDF]
- Modernist Cuisine (4MB brochure)
From the Blog
Maxime Demonstrates Hyperdecantation
Tune in to Bizarre Foods Tonight!
New Recipe in the Library: Cheese Puffs
The News from Madrid
Modern Marvels of The Cooking Lab
New Recipe in the Library: Microwaved Tilapia
Teaching Melissa Clark
Nathan Talks with Danish Food Critic
Behind the Scenes at a Lab Dinner, Part 4
Some of the best chefs and food critics in the world flew thousands of miles to eat a 33-course dinner at The Cooking Lab. Would we pull it off?MC Short-listed for “Life-Enhancer of the Year”
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6 VOLUMES
1History &
Fundamentals
348 Pages
- Culinary Movements Through History
- Microbiology in the Kitchen
- Food Safety
- Food and Health
- Heat and Energy
- The Physics of Food and Water
- Read about Volume 1
2Techniques &
Equipment
480 Pages
- Traditional Cooking
- Cooking in Modern Ovens
- Cooking Sous Vide
- The Modernist Kitchen
- Read about Volume 2
3Animals &
Plants
408 Pages
- How Muscle Works
- Cutting and Cooking Meat and Seafood
- Salting and Drying, Marinating, and Smoking
- Plants as Food
- Cooking Fruits and Vegetables Sous Vide
- Pressure-Cooking, Microwaving, Frying, and Preserving Plant Foods
- Read about Volume 3
4Ingredients &
Preparations
416 Pages
- Thickeners
- Gels
- Emulsions
- Foams
- Wine
- Coffee
- Read about Volume 4
5Plated-Dish
Recipes
412 Pages
- Tender Cuts of Meat
- Tough Cuts of Meat
- Poultry
- Fish
- Shellfish
- Eggs
- Starches
- Fruits and Vegetables
- Read about Volume 5
6Kitchen
Manual
374 Pages
Beautiful and highly practical. A spiral-bound kitchen manual printed on waterproof, tear-resistant synthetic paper. The manual features easy-to-use, condensed versions of all of the parametric and example recipes in volumes 2, 3, and 4, as well as many component recipes from the plated dishes presented in volume 5.