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. 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.

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