This is most certainly the cookbook of all cookbooks. The Modernist Cuisine book set will blow you away on so many levels. “Just as French Impressionists overturned cen­turies of tra­di­tion, Modernist cui­sine has in recent years blown through the bound­aries of the culi­nary arts. This culinary wonder borrows tech­niques from the lab­o­ra­tory, pio­neer­ing chefs at world-renowned restau­rants such as El Bulli, The Fat Duck, Alinea, and wd~50 have incor­po­rated a deeper under­stand­ing of sci­ence and advances in cook­ing tech­nol­ogy into their artistic culi­nary phenomenon.”

The reinvented cooking six-volume 2,400 page set reveals science-inspired tech­niques for prepar­ing food that ranges from the tantalizing to the sublime.

The authors and their 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.

“This book will change the way we under­stand the kitchen.” — Ferran Adrià

“The most impor­tant book in the culi­nary arts since Escoffier.” — Tim Zagat

Via: Trendland

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