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

Modernist Cuisine: The Art and Science of Cooking

Chris Young, Nathan Myhrvold, Maxime Bilet

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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