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A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understandi..more
Published March 14th 2011 by The Cooking Lab (first published December 1st 2010)
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Rating details

Apr 21, 2011Nick Black marked it as to-read
Shelves: yuppie-bullshit, she-blinded-me-with-science, to-acquire, stupidlyexpensive, incredibly-large
The other day, I thought I'd enjoy some tilapia. Two Sams Choice frozen tilapia fillets and three minutes of microwaving later, I achieved:
the fish appeared quite exploded, and neither the particulate matter nor blasted hulls were very delicious (they tasted more like hash browns and frozen fish, respectively). so, i seem rather desperately in need of this 5-volume, $675 cookbook, which can sit alongside Cooking with Hemp on my nascent cookbook shelf (current population: aforenumerated). admitte..more
Just arrived on my doorstep this afternoon. Expect a full review when I finish reading it in, oh, 2015.
Aug 17, 2011Ronald Lett rated it it was amazing · review of another edition
Shelves: practical-knowledge
The only thing keeping this text back from being the first and last word on anything related to food is the fact that it necessarily left out baking, although using the incredibly detailed information in this collection on set foams and ovens, combined with other books on the properties of flour, such as 'Bakewise' or 'On Food and Cooking', you will be well on your way to mastering that art as well. This is the most incredible collection of empirical and professionally tested set of data on mode..more
Jan 10, 2014Manintheboat rated it it was amazing
I'm going edit and update this review as I work my way though each volume.
1) History and Fundamentals:
I was surprised to find that this book is written in a narrative style with a high school reading level and is full of pictures. As such, it reads very, very fast. I've never wanted a Kindle but this is a lot of book to lug around. I'm glad the library only checks out one volume at a time, I'd need a dolly to carry it home otherwise.
The history portion is fascinating, I wish I knew more about it..more
Oct 07, 2012Jeannie rated it it was amazing
Like many of the brave souls, who were willing to part an extra $600+ to invest in one's culinary education, I bought and added this collection to my cookbook library. I was NOT disappointed. Despite the heavy weight and bulky size of the books, I found myself rejoicing every page. Here you have a wonderful cookbook collection merging art and science together, so seamlessly and beautifully, that you can feel the real harmony of technical and artistic facility of great cookery. A must have for an..more
A $650.-(retail) cookbook ($460.-)Amazon.com??? This tome weighs in @ 45#.This is not a cookbook in the traditional sense. It probably doesn't make much sense for someone looking for simple everyday recipes.HOWEVER,i believe it does for cooking what Escoffier's book did in 1906.It adds a whole new dimension to the how & why of cooking processes.The photography is simply breathtaking and entertaining.Cutaways show what is actually happening in those pots & pans during the cooking process...more
Mar 31, 2011Elizabeth marked it as to-read
$675; but on Amazon.com it's only $461.62. A savings of $213.38! That's like only two ochem textbooks instead of three!
May 26, 2013Marta Serrano rated it it was amazing
Recommends it for: Professional chefs, cooking fans, gourmets
I have to admit that it took me a long time to convince myself that buying the Modernist Cuisine series was a good investment.
I have to say that these books impress me every time I browse through them. It is a compendium of culinary knowledge: a pillar of modern cuisine that brings together decades of trial and error, along with scientific research, to establish the foundations of a new knowledge of food.
It has been more than a year since I purchased it and I am happy to say that I still discov..more
Aug 07, 2012Serge Pierro rated it it was amazing
2400+ pages later.. WOW.. This five volume series is breathtaking in both its photography and text, and is easily the definitive statement on modern cuisine. It covers everything pertinent to the contemporary chef, including Sous Vide, Calcium Alginate, Agar Agar and all of the other standards of this approach to cooking. Fans of Harlod McGee's work will feel right at home here with the excellent text, as will fans of good food photography. A VERY HIGHLY recommended book to anyone interested..more
Nov 15, 2011Will rated it it was amazing
Completely useless. Let's not argue, come back to bed.
The Holy Bible of cooking, Modernist Cuisine is a masterpiece in every aspect it dips is 6 thick volumes into. The tomes house some of the best food photography and presents diagrams of equipment in a beautiful manner. Entire chapters are filled with novel cooking techniques and equipment, including the obvious modernist tools such as sous vide immersion circulators, as well as more obscure ones such as the Pacojet. While not necessary to read in whole, doing so will leave you smarter and more k..more
Oh how I wish I could afford this..
I borrowed this book from a friend to read it and I was speechless. I never knew a book could be so beautiful. The photography is breath taking and the writing is easy to read, even if you don't know a thing about cooking. This book is definitely for people working in the food industry. If you cook as a hobby, maybe Modernist Cuisine at Home will suffice for about $500 dlls less.
While interesting, I don't think this set is good enough to be a keeper at the rather high asking price. Best to borrow it from the library.

Modernist Cuisine The Art And Science Of Cooking Pdf Download Torrent

Great visual content .
Nice book.
Feb 11, 2016Justin added it
I received this book, for free, in exchange for an honest review.
As a background, I cook simple/healthy meals for myself. I am always looking for ways
to cook quicker/tastier foods. As such many modernist recipes are a bit more involved than I like.
I tend to gravitate more towards the heating charts/Sous Vide/Pressure Cooking tips/techniques than to gels and other seemingly ostentatious presentation tricks.
There are many useful tips/techniques throughout the book, that are hard to find (or better..more
This collection comes in a series of 5 volumes about food - in fact everything you would want to know about food and about cooking food. As the introduction says this book is not just about 'what' and 'how', but the 'why'. The book delves deep into the behaviour of food, the science and how we can change that behaviour or work with it. . It is a great read, a book that would be dipped into for many years - just leave it on the coffee table and you will never get your guests to leave. I am astoun..more
Nov 17, 2015Critterbee❇ rated it liked it
Encyclopedic, text book, and precise. This is a wonderful teaching tome for those interested in cooking, cooking and science (a la Harold McGee), modernist cuisine, and molecular gastronomy. Oh, and for anyone who is a fan of the amazing, wonderful superstar chef Ferran Adria and his generous teachings.
There are other grand chefs referenced or featured in this multi-volumed set, and it is very interesting reading. I might be biased, as I took a class on science and cookery that I found extremely..more
Nov 28, 2011Chak marked it as to-read

Modernist Cuisine The Art And Science Of Cooking Free Pdf Download

I want this book set, though I consider it more of a beautiful science book than a 'cookbook.' Cheapest prices I've found other than ebay is Barnes & Noble with a 30% off member coupon. Some of the coupons don't work since it is already discounted, but some of them do. I am waiting for a 40% off coupon that works on their already discounted pricing, and then I am pulling the trigger on this baby. I got a chance to browse through it on black Friday in my neighborhood B&N. Just warning you..more
I have never seen in my life anything quite like this.
It's one of the best books ever written by mankind—probably, I mean seriously.
I'm in the process of reading it. And I'm a cooking science junkie and so far this book has satisfied me. Harold McGee's On Food & Cooking CANNOT compare to this. This is a league of its own.
The information, knowledge, science is pretty amazing! Wide, deep, vast.
The photography is.. unbelievable. Out of the universe. It is VERY VERY well produced.
I've read McGe..more
I am not a cook. My boyfriend is. Even though for him its a bit more like study material- I myself enjoy it too. I actually like to open one randomly and get lost in it for hours..
The photographs are beautiful, the paper and quality, the plexiglass is nice touch too. It feels luxurious but- unlike most of luxurious big beautiful books- its not a coffee table book. I am told that most of people who buy it in fnac (Paris) are amateurs who just want to have beautiful, expensive books to look at. T..more
Nov 19, 2015Kristine rated it it was amazing
Modernist Cuisine by Nathan Myhrvold et. al. is a free NetGalley ebook that I read in late November just before heading to Arizona for Thanksgiving. After reading Modernist Cuisine at Home, I figured that this edition would have more of an elite restauranteur appeal to it.
Yup. Though the high-quality photography is very much still in place, the recipes of this book series requires a fully equipped kitchen and openness to biological source knowledge (musculature of animals, plant anatomy, the con..more
Sep 22, 2015James rated it it was ok
While an interesting read in spots, it's $500+ price is ludicrous, get it from the library, it's not a keeper. It's extensive list of cooking with chemicals will probably keep you away from trendy, bizarre fusion restaurants for a long time, while cooking techniques using equipment costing $10,000+ are not useful for the home chef. Also most of the recipes don't appeal to me, and I eat a wide range of world cuisine.
Meat glue anyone? Didn't you have xanthan gum at home for cooking when you were a..more
Love the 10 Commandments on page 27, and profiles of chefs Alice Waters, Ferran, and kid-brother, Albert Adria and elBulli co-owner, Juli Soler.
However, this is my favorite quote, so far:
23—I always say a gastronome who isn’t an environmentalist is just stupid, and I say an environmentalist who isn’t a gastronome is just sad.
Carlo Petrini, who began the “Slow Food” Movement, in Italy in 1986—
Jun 26, 2013Christine rated it really liked it
I made it through the first chapter or so before I had to return this HUGE book to the library. It was very interesting on the history of food and food in culture and cooking. The biggest knock I have against it is that it is so big and heavy that one cannot sit comfortably in a chair to read it. I really wish the publisher would release this in an interactive ebook format such as iBook. I would love to finish reading it!
Mar 11, 2014Timo rated it it was amazing
Similar to Harold McGee's seminal work on the science of cooking. Myhrvold explored a huge amount of modern cooking techniques himself being an enthusiast. The books contain extraordinary photographs of ingredients in various stages of preparation. Expensive, but a must for people with a yearning for understanding culinary processes.

Modernist Cuisine The Art And Science Of Cooking Pdf Download Full

Jan 20, 2012Christina rated it it was amazing

Modernist Cuisine The Art And Science Of Cooking Pdf Download Online

An incredibly generous friend loaned me these books, and I nearly wore gloves turning the pages. It's a mix of art and science all rolled into one, and what I got from it was an unnatural urge to water bathe all of my food. Maybe not toast, though.
Free
I've only read bootleg scans of this ultra-expensive cookbook, but it is unlike any other set of books on cooking out there. It really goes into the detailed science of how food really works. If they had offered a course on this in school, it could have replaced chemistry and physics, all at once!
By far the best and most elaborate food (not necessarily cook-) book. Invaluable information for anyone serious about food and cooking.
Nov 17, 2011Francisco Tapiador rated it it was amazing
The book I always wanted. It is simply a perfect book on cooking.
Now I know how to make my eggs the way I like.
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Nathan Myhrvold, founder of The Cooking Lab, has had a passion for science, cooking, and photography since he was a boy. By the age of 13, Nathan had already cooked the family Thanksgiving feast and transformed the household bathroom into a darkroom.
Myhrvold holds a doctorate in theoretical and mathematical physics as well as a master's degree in economics from Princeton University. He holds addit..more
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Nathan Myhrvold, Chris Young, Maxime Bilet, 'Modernist Cuisine: The Art and Science of Cooking (6 Volumes)'

Nathan Myhrvold, Chris Young, Maxime Bilet, 'Modernist Cuisine: The Art and Science of Cooking (6 Volumes)'
English ISBN: 0982761007 2011 PDF 2438 pages 2 GB
A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art.
In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet-scientists, inventors, and accomplished cooks in their own right-have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.
How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn’t go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves. Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking and eating in a whole new light. A sampling of what you’ll discover:
Why plunging food in ice water doesn’t stop the cooking process
When boiling cooks faster than steaming
Why raising the grill doesn’t lower the heat
How low-cost pots and pans can perform better than expensive ones
Why baking is mostly a drying process
Why deep-fried food tastes best and browns better when the oil is older
How modern cooking techniques can achieve ideal results without the perfect timing or good luck that traditional methods demand
Many invaluable features include:
Insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying
The most comprehensive guide yet published on cooking sous vide, including the best options for water baths, packaging materials, and sealing equipment; cooking strategies; and troubleshooting tips
More than 256 pages on meat and seafood and 130 pages on fruits, vegetables, and grains, including hundreds of parametric recipes and step-by-step techniques
Extensive chapters explaining how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas
More than 300 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adrià , Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others
From the professional chef to the home cook, Modernist Cuisine is an indispensable guide for anyone who is passionate about the art and science of cooking.

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