A revolution is underway in the art of cooking... Borrowing techniques from the laboratory, pioneering chefs are blowing through the boundaries of the culinary arts, incorporating a deeper understanding of science and advances in cooking technology into their culinary art.
In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet - scientists, inventors, and accomplished cooks in their own right - have created a six-volume 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime.
It is an indispensable guide for anyone who is passionate about the art and science of cooking.
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