Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that
pushes the boundaries of the culinary arts. Winner of the 2012 James Beard Award for Cookbook
of the Year inducted into the Gourmand Cookbook Hall of Fame and named one of the best
cookbooks of the century by the New Yorker its six volumes explore the history of cuisine and
explain the science of cooking in a way that's accessible to both professional chefs and home
cooks. Created by a team of scientists chefs editors and writers these volumes explore
research spanning the field of culinary science with careful attention to practicality and
applicability in the kitchen. Through gorgeous photographs and otherworldly techniques this
set will inspire you to innovate in your own kitchen. Published in five languages and with
over 50 000 copies in print Modernist Cuisine is now available in a beautiful stainless-steel
slipcase with the MC logo die-cut on the sides. This thoughtfully designed package includes
tapered edges and wedges to prevent damage and make the volumes easy to access. The set also
includes over 50 updated images and is printed on Golden Sun FSC matte art paper with new Toya
inks enhancing the photography with stochastic printing and wide-gamut inks.
