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Food: The Modernist Cuisine

Published this month to much acclaim, fascination and  some skepticism,  The Modernist Cuisine, is a hugely ambitious book project by Nathan Myhrvold, covering the fields of laboratory-inspired cooking, sometimes referred to as molecular gastronomy.

Claimed to be the “heaviest and most ambitious recipe book ever sold”, it encompasses five volumes, as well as a kitchen manual – containing nearly 2500 pages, 1500 recipes, weighing 18 kg and costing $625 (385 GBP). Written and funded by former chief technology officer at Microsoft and millionaire Myhrvold, it took 36 people four years to put together this fascinating gastronomic guide in a specially designed 18.000 square foot cooking lab in Seattle.

Limited to savory cuisine, the book explains modern cooking techniques from a scientific viewpoint with step-by-step science and math techniques that create optimum cooking conditions in the kitchen, with a focus on what happens inside of food when it is cooked. Volume I covers the fundamentals of food history, microbiology and nutrition, whereas Volume II focuses on techniques that define modern cooking. There are even several pages just devoted to how to wash your hands in preparation for cooking.

This encyclopedic reference guide unravels key techniques of 21st century cooking paired with visually stunning photography, a mind blowing and inspiring project from a true visionaire, food-lover and gastronomic scientist.

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