Modernist Cuisine

Nathan MYHRVOLD   |   Chris YOUNG   |   Maxime BILET

Item#: 102977 We're sorry, this item has been sold

Modernist Cuisine
Modernist Cuisine
Modernist Cuisine
Modernist Cuisine

"WHEN I WAS NINE YEARS OLD, I ANNOUNCED TO MY MOTHER THAT I WAS GOING TO COOK THANKSGIVING DINNER": NATHAN MYHRVOLD'S MAGNUM OPUS, MODERNIST CUISINE, FIVE RICHLY ILLUSTRATED FOLIO VOLUMES

MYHRVOLD, Nathan; YOUNG, Chris; BILET, Maxime. Modernist Cuisine. The Art and Science of Cooking. (Bellevue, WA): The Cooking Lab, (2011). Six volumes. Volumes 1-5 folio (11 by 13 inches), original photographic boards, housed in original lucite case; Volume 6 "Kitchen Manual" quarto, spiral bound.

First edition of Myhrvold's amazing survey of the state, techniques, and recipes of modernist cuisine, in five richly illustrated folio volumes. Complete with Volume 6, the spiral-bound Kitchen Manual.

Volume 1 covers the history and fundamentals of Modernist cuisine, Volume 2 techniques and equipment, Volume 3 animals and plants, Volume 4 ingredients and preparations, and Volume 5 plated-dish recipes. Volume 6, the Kitchen Manual, provides ingredient lists and recipes covered in the other volumes so that these larger volumes do not have to be consulted in the kitchen. Myhrvold is the former Chief Technology Officer at Microsoft; as he writes in his preface, "If my history and circumstances had been different, I might be a chef today… My career at Microsoft kept getting in the way of my cooking, but when I retired from the company in 1999 to start a small company of my own focused on invention, I found myself with a bit more time to explore Modernist cooking techniques… Ultimately, my strange culinary journey has given rise to this book, and to a way to try to make a contribution of my own to the world of cooking." Photography by Ryan Matthew Smith and Myhrvold.

Two tiny smudges to front cover of Kitchen Manual only. Fine condition, a splendid work.

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