Modernist Cuisine at Home

The publication of the six volumes of the innovative and encyclopedic Modernist Cuisine, a compendium of cooking techniques, sophisticated recipes and spectacular photographs, was a revelation for professional cooks and amateurs alike. In the wake of that still spectacular success, this new edition brings the teachings of Modernist Cuisine to an even wider audience and ensures that every cooking enthusiast and neophyte can take advantage of the latest innovations.

Destined to set a new standard in home recipe books, Modernist Cuisine at Home is the definitive handbook for anyone who wants to make the culinary techniques of the great chefs their own and apply them in their kitchen. Throughout a lavishly illustrated guide, Nathan Myhrvold and Maxime Bilet, co-authors of the original work, revise the information to make it accessible to cooks of all levels and provide new recipes specially adapted to the most common ingredients and utensils.

Inspired by the same hunger for perfection that gave birth to Modernist Cuisine, this volume applies the methods in Nathan Myhrvold's Cooking Lab to the most classic home-cooked dishes, from hamburgers and chicken wings to pasta dishes, as well as authentic delicacies such as seafood soup with pistachios and sous vide snails. The 456-page main volume includes all the information that a cook would need to know to be able to cook a meal.