Our groundbreaking and encyclopedic six-volume publication
Modernist Cuisine
, with its decoding of cooking techniques, sophisticated recipes, and stunning photography, was
a revelation for serious and aspiring chefs alike
. Following on that spectacular success,
Modernist Cuisine at home
brings the movement to a wider audience, ensuring that even the enthusiastic amateur or beginner can benefit from cutting-edge innovation.
Destined to set a new standard for home cookbooks,
Modernist Cuisine at Home
is the ultimate companion for anyone and everyone who wants to master world-class culinary techniques in their own kitchens. In a lavishly illustrated guide,
Nathan Myhrvold
and
Maxime Bilet
, co-authors of the original volumes, revisit their themes for cooks of all skill levels, complete with all-new recipes, specially tailored to the most accessible ingredients and equipment.
Drawing on the same commitment to perfection that produced
Modernist Cuisine,
this publication applies the methods of Nathan Myhrvold’s Cooking Lab to classic home dishes, from hamburgers and wings to macaroni and cheese, as well as to delicacies such as pistachio clam chowder and
sous vide
snails.
The main 456-page volume includes all the essential information that any cook needs to stock and run a modern home kitchen; how-to features, ingredients advice, equipment guidance, and
more than 400 new recipes
, most with
helpful step-by-step photos
that make it easy to bring dining of the highest quality to your own dinner table. All recipes are also reprinted in a
separate 230-page kitchen manual
, lightweight and plastic-bound.