Modernist Cuisine: The Art and Science of Cooking

Modernist Cuisine: The Art and Science of Cooking is a revolutionary cookbook that explores the history of cuisine and explains the science of cooking in a way that is accessible to both professional chefs and home cooks. It has won numerous awards and is now available in a beautiful stainless-steel slipcase with updated images and stochastic printing.

Format: Hardback
Length: 2400 pages
Publication date: 21 September 2021
Publisher: The Cooking Lab

Modernist Cuisine: The Art and Science of Cooking is a groundbreaking culinary masterpiece that has revolutionised the culinary arts. It has received numerous accolades, including the 2012 James Beard Award for Cookbook of the Year, induction into the Gourmand Cookbook Hall of Fame, and recognition as one of the best cookbooks of the century by the New Yorker.

This six-volume set delves into the history of cuisine and explains the science of cooking in a way that is accessible to both professional chefs and home cooks. 

The volumes were created by a team of scientists, chefs, editors, and writers who have conducted extensive research spanning the field of culinary science. With its stunning photographs and innovative techniques, Modernist Cuisine inspires chefs to innovate in their own kitchens.

Published in five languages and with over 50,000 copies in print, Modernist Cuisine is now available in a beautiful stainless-steel slipcase with the MC logo die-cut on the sides. The set also includes over 50 updated images and is printed on Golden Sun FSC matte art paper with new Toya inks, enhancing the photography with stochastic printing and wide-gamut inks.

Weight: 23094g
Dimension: 340 x 340 x 340 (mm)
ISBN-13: 9781734386141