£395.00
FREE Delivery in the UK.
Only 5 left in stock (more on the way).
Dispatched from and sold by Amazon. Gift-wrap available.
Modernist Cuisine: The Ar... has been added to your Basket
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 15 images

Modernist Cuisine: The Art and Science of Cooking (6 Volume Set) Hardcover – 4 Apr 2011

4.4 out of 5 stars 31 customer reviews

See all formats and editions Hide other formats and editions
Amazon Price
New from Used from
Hardcover
£395.00
£352.11 £352.07
click to open popover


Frequently bought together

  • Modernist Cuisine: The Art and Science of Cooking (6 Volume Set)
  • +
  • Modernist Bread: The Art and Science (Modernist Cuisine)
  • +
  • The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World
Total price: £797.49
Buy the selected items together

Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone

To get the free app, enter your mobile phone number.



Product details

  • Hardcover: 2438 pages
  • Publisher: The Cooking Lab; Slp Spi Ha edition (4 April 2011)
  • Language: English
  • ISBN-10: 0982761007
  • ISBN-13: 978-0982761007
  • Product Dimensions: 26.2 x 36.8 x 44.4 cm
  • Average Customer Review: 4.4 out of 5 stars 31 customer reviews
  • Amazon Bestsellers Rank: 55,761 in Books (See Top 100 in Books)
  • Would you like to tell us about a lower price?
    If you are a seller for this product, would you like to suggest updates through seller support?

Product description

Review

Modernist Cuisine is a landmark contribution to the craft of cooking and our understanding of its underlying principles. Its scale, detail, and eye-opening graphics are unmatched by any other book on the subject. It will be an invaluable resource for anyone with a serious interest in cooking techniques, whether the professional innovations of the last few decades or the long traditions on which they build. --Harold McGee

The most astonishing cookbook of our time. --Katy McLaughlin, Wall Street Journal

Big, beautiful, and worth the hype… it is the answer to everything you wanted to know about cooking, not to mention so many things you never thought about. --Andreas Viestad, The Washington Post

About the Author

DR. NATHAN MYHRVOLD is chief executive officer and a founder of Intellectual Ventures. Before founding his invention company, Myhrvold was the first chief technology officer at Microsoft. He left Microsoft in 1999 to pursue several interests, including a lifelong interest in cooking and food science. Myhrvold competed on a team that won first place in several categories at the 1991 World Championship of Barbecue, including first prize in the special pasta category for a recipe that Myhrvold developed on the day of the contest.

After working for two years as a stagier at Seattle's top French restaurant, Rover's, Myhrvold completed culinary training with renowned chef Anne Willan at the Ecole De La Varenne. In addition, he has worked as Chief Gastronomic Officer for Zagat Survey, publisher of the popular Zagat restaurant guidebooks. Through his many visits to the world's top restaurants, Myhrvold has become personally acquainted with many of the leading modernist chefs and the science-inspired cooking techniques they have pioneered.

Myhrvold's formal education includes degrees in mathematics, geophysics, and space physics from UCLA, and Ph.D.s in mathematical economics and theoretical physics from Princeton University. In his postdoctoral work at Cambridge University, Myhrvold worked on quantum theories of gravity with the renowned cosmologist Stephen Hawking.

CHRIS YOUNG opened the experimental kitchen at The Fat Duck and worked under world-famous chef Heston Blumenthal to oversee development of his most innovative dishes. With degrees in mathematics and biochemistry from the University of Washington, Young oversees original experiments and recipe development for The Cooking Lab.

MAXIME BILET was educated in the humanities at Skidmore College and graduated with highest honors from the Institute of Culinary Education in New York. Before joining the culinary team at The Cooking Lab, Bilet completed stages at Jack's Luxury Oyster Bar, The Fat Duck, and Auberge de l'Ile in London.


Customer reviews

Read reviews that mention

Top customer reviews

6 October 2016
Format: Hardcover|Verified Purchase
1 September 2017
Format: Hardcover|Verified Purchase
One person found this helpful
|Comment|Report abuse
12 May 2013
Format: Hardcover|Verified Purchase
3 people found this helpful
|Comment|Report abuse
11 March 2013
Format: Hardcover|Verified Purchase
One person found this helpful
|Comment|Report abuse
24 March 2016
Format: Hardcover|Verified Purchase
26 January 2013
Format: Hardcover|Verified Purchase
One person found this helpful
|Comment|Report abuse
17 December 2014
Format: Hardcover|Verified Purchase
15 April 2015
Format: Hardcover|Verified Purchase

Would you like to see more reviews about this item?

Most recent customer reviews

Pages with related products. See and discover other items: molecular gastronomy, Prime Day

Where's My Stuff?

Delivery and Returns

Need Help?