Modernist Cuisine:The Art and Science of Cooking: The Art & Science of Cooking

ModernistCuisine: The Art and Science of Cooking is a revolutionary treatmentof cooking that pushes the boundaries of the culinary arts. Winner of the 2012James Beard Award for Cookbook of the Year, inducted into the Gourmand CookbookHall of Fame, and named one of the best cookbooks of the century by the NewYorker, its six volumes explore the history of cuisine and explain the scienceof cooking in a way that's accessible to both professional chefs and homecooks. Created by a team of scientists, chefs, editors, and writers, thesevolumes explore research spanning the field of culinary science with carefulattention to practicality and applicability in the kitchen. Through gorgeousphotographs and otherworldly techniques, this set will inspire you to innovatein your own kitchen. Published in five languages and with over 50,000 copies inprint, Modernist Cuisine is now available in a beautifulstainless-steel slipcase with the MC logo die-cut on the sides. Read more