Mar 09, 2011  “Modernist Cuisine” is not for most home cooks. For the professional chef, modernist or not, it will be an invaluable reference. For the cooking geek with $625 to spare ($467.62 online), it will be endless fun.

Publication date 14 March 2011 Media type Print () Pages 2,438 TX651.M94 2011 Modernist Cuisine: The Art and Science of Cooking is a 2011 by, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking. Its six volumes cover history and fundamentals, techniques and equipment, animals and plants, ingredients and preparation, plated dish recipes and a kitchen manual containing brief information on useful topics.

At the 2010 the book was named 'the most important cookbook of the first ten years of the 21st century' and was introduced into the group's hall of fame. Containing 2,438 pages and weighing in at 23.7 kilograms (52 lb), the book has been described as the “cookbook to end all cookbooks.”. Contents • • • • • • • History [ ] The idea for the book came up when Myhrvold acquired a temperature-controlled water bath for cooking in 2003. He tried to find information about this new cooking technique, which had been invented in the 1960s and was in use at many restaurants by 2003. He could find only a few articles and one book (in Spanish) on sous vide, however. He posted messages on eGullet, a high-end cooking forum, asking for recipes or sources, but found that the process was poorly understood.

Myhrvold has attended Ecole de Cuisine la Varenne, a cooking school in Burgundy, France and has also cooked part-time at Rover's, a French restaurant in Seattle owned. He is also a scientist, having earned advanced degrees in geophysics, space physics, and theoretical and mathematical physics, done post-doctoral research with at Cambridge University, and worked for many years as the chief technology officer and chief strategist of. Drawing on his food and science skills, Myhrvold performed experiments and calculations to generate tables of times and temperatures for cooking various foods sous vide.

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When he posted these tables to eGullet, answering the question that he himself had asked in that forum about one year earlier, someone suggested that he should write a book. In 2006 he began to do so, but soon realized that he could not write the book he wanted himself, and that it would require a team using proper equipment. Myhrvold started buying equipment for the research kitchen in the lab.

Much of the equipment was standard cooking equipment, but it also included items such as rotor-stator, ultrahigh-pressure homogenizers,, a 50,000,, and rotary evaporators. The laboratory already included other high-tech and industrial equipment, a 100-ton, a large water-jet cutter, an, and automated. Myhrvold and Wayt Gibbs, an executive editor at Intellectual Ventures who served as the editor-in-chief and project manager for the book, also hired writers and editors, research assistants, photo editors, and an art director. First hired was Chris Young, who had just stopped his work of leading the development kitchen in 's restaurant in England.