For the past couple of weeks Nathan Myhrvold’s six-volume cookbook, “The Modernist Cuisine: The Art and Science of Cooking,” has been the talk of the town, dominating the news media in NYC. Michelin star chefs like Daniel Boulud, Jean-Georges Vongerichten and Wylie Dufresne all agree that the modernist cuisine techniques and taste are amazing.
A former Chief Technology Officer at Microsoft, Myhrvold’s interest in both cooking and science led him to write this cookbook along with co-authors chefs Chris Young and Maxime Bilet. Young and Bilet both worked at Fat Duck in England, considered one of the best restaurants in the world.
The list price for the cookbook is $625, but it can be purchased at Amazon.com for $460., although it is currently out of stock.
Modernist cuisine is a very interesting culinary style. I don’t cook, but I would love to get my hands on all six volumes just to read about how the food is prepared and to learn about the interesting cooking techniques and gadgets that are used
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