Modernist Cuisine: The Art and Science of Cooking

By Nathan Myhrvold, Chris Young (chef), Maxime Bilet

Categories: Cookbooks, Food & Wine

A six-volume, 2,400-page reference on the science and techniques of modern cooking, with about 1,500 recipes and thousands of photographs (The Cooking Lab, 2011).

Recommended by 1 person

• Bill Gates: “Food as never seen before in Modernist Cuisine, Nathan Myhrvold's 40lb book w 1,500 recipes/3,200 photos.”