Modernist Cuisine: ‘Cookbook To End All Cookbooks’

Modernist Cuisine: ‘Cookbook To End All Cookbooks’

Analyzing the scientific processes behind the elements of cooking, the six-volume, 2,438-page book breaks down the subject with incredible detail.

Claudia Cukrov
  • 11 february 2011

Former chief technology officer of Microsoft Nathan Myhrvold has released a recipe book ‘to end all cookbooks’ according to Momofuku founder David Chang.

Analyzing the scientific processes behind the elements of cooking (heat, safety, health, tools, plants, muscle, etc;) the six-volume, 2,438-page book includes dishes like;

gleaming green pea butter, bagel broth and gel noodles, made from ingredients like liquid nitrogen and hydrocolloids – substances forming gel with water.

Created in the Cooking Lab with Maxime Bilet, Chris Young and a twenty-strong team of culinary-researchers, the book uses pho­to­graphic tech­niques which capture the cooking process with incredible detail ‘from micro­scopic meat fibers to an entire Weber grill in cross-section.’

Modernist Cuisine

[via Alternet]

+future of food
+Future of Health

More in Food


How Silicon Valley Became One Of The World’s Trend Capitals

In recent years, Silicon Valley has been the epicenter of many shifts, from food to fashion and workplace culture

23 October 2017

Startup Aims To Bring Chef’s Tools To The Masses

Misen sells knives and other tools to consumers for less by skipping home goods retailers

23 October 2017

The Latest


To move beyond novelty activations and one-time gimmicks, PSFK equips marketers with the insights, templates and analytics to develop high-reach campaigns that meet consumers in the moment, collect and build upon experiential data, and build scale through content creation.

October 18, 2017

Colin Beavan, author of No Impact Man and How To Be Alive, divulges the one thing that the majority of happy, successful people have in common

September 27, 2017
No search results found.