The Cookbook to End All Cookbooks
Nathan Myhrvold’s long-awaited magnum opus on the science of cooking is finally available for pre-order. Modernist Cuisine: The Art and Science of Cooking is a massive 5-volume collection, weighing in at 2,200 pages, and heavy enough to send you to the hospital if you drop it on your foot, the author quipped at last fall’s StarChefs Congress. Better start saving now, because the book will retail for $625 when it’s published at the end of the year, although Amazon is currently accepting pre-orders for $421.
The biggest names in the food world are already lining up with praise:
“This book will change the way we understand the kitchen.” –Ferran Adrià
“The most important book in the culinary arts since Escoffier.” –Tim Zagat
“The cookbook to end all cookbooks.” –David Chang
“A fascinating overview of the techniques of modern gastronomy.” –Heston Blumenthal
“Amazing! Unparalleled in its breadth and depth.” –Wylie Dufresne
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