Modernist Cuisine: The Art and Science of Cooking
Perfect for culinary mavens and novices alike, this six-volume cuisine encyclopedia by Dr. Nathan Myhrvold presents an unparalleled view of the science that occurs atop our kitchen counters. This award winning collection hones in on traditional techniques like frying, grilling, smoking, drying, flipping and even boiling to modernize your skills for an unforgettable explosion of flavor- a true culinary renaissance that is sure to be one for the books.
- Set of six paperback books in an acrylic box
- 14.5"H, 15"W
- 2400 pages total
- The Cooking Lab