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Modernist Cuisine: The Art and Science of Cooking is a six-volume hybrid of a cookbook/ photography book/ chemistry textbook. The set teaches the new science-inspired techniques of cooking as well as explains the science behind traditional cooking methods.

About the book:

In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet—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. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking…Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking and eating in a whole new light.

For more information about the book and its authors you can visit the book site. If you want to skip all the information and just look at pretty pictures of food, you can pre-order The Photography of Modernist Cooking which comes out on Oct 22.

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    Stacey and I went and saw the exhibit they had of this at the Seattle Science Museum and it was so amazing. I never...
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