Modernist Cuisine: The Art and Science of Cooking by Maxime Bilet, Nathan Myhrvold, Chris Young

Modernist Cuisine: The Art and Science of Cooking

Maxime Bilet, Nathan Myhrvold, Chris Young

2400 pages • first pub 2010 (editions)

nonfiction informative lighthearted medium-paced
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A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pionee...

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