Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold, Chris Young, and Maxime Bilet is a monumental six-volume cookbook set spanning 2,438 pages, featuring 3,500 stunning photos and illustrations. Drawing from 72 renowned chefs and 36 expert authors—scientists, inventors, mathematicians, and master cooks—it redefines culinary innovation.
Already hailed as the "most important cookbook of the first decade of the 21st century", it earns high praise from Spanish chef Ferran Adrià: "This book will change the way we approach cooking."
Released in the United States last year, it's now available in France—still in English.
(Editions Cooking Lab - April 4, 2011)
Conceived by Nathan Myhrvold, former Microsoft executive and founder of Intellectual Ventures, alongside Chris Young and Maxime Bilet, with 20 collaborators, this project took three intensive years to complete.
