What happens when you mix a former Microsoft executive and some pretty experimental cooking techniques? The answer: A 50 pound, 2,400 page, 5 volume cooking beast.
Authors Nathan Myhrvold and Chris Young really pull out all the stops in this fantastic look at culinary art through a science inspired lens.
As you could rightfully guess, there are tons of recipes for things you can’t even imagine yourself cooking. And, lots of things you could. My kind of book!
There are great food images and step by step instructions on how to create some real cooking magic in the comfort of your own kitchen.
If you want to make a REAL foodie roll around of the floor in pure culinary joy, just drop a box of Modernist Cuisine: The Art and Science of Cooking on them and sit back and watch.
Authors: Nathan Myhrvold and Chris Young
Hardcover: 2438 pages
Publisher: The Cooking Lab
Want It? We Can Help.
If you already own this book. Leave a comment and let everyone know what you’ve made from it and how it turned out.
If you left the room for a minute, you may have missed these other cookbook features: