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Brief Published: 11 Mar 2011

The Science of Cooking


Modernist Cuisine: The Art and Science of Cooking – written by accomplished chefs Nathan Myhrvoid, Chris Young and Maxime Bilet – supersedes all other cookery books.

Five years in the making, this six-volume, 2,400-page cooking bible reveals the science-inspired techniques that propel food preparation into otherworldly realms of possibility.

Modernist Cuisine offers step-by-step instructions to achieve food suitable for the finest restaurants with recipes adapted from master chefs including Ferran Adrià and Heston Blumenthal.

The exquisite visuals – taken by photographer Ryan Matthew Smith – present food in a delectable and unparalleled way, including shooting a line-up of eggs with a 308-sniper rifle at 6,200 frames per second.

On sale from March 14 2011, Modernist Cuisine weighs 40 pounds and retails at a hefty £395.00.