Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Modernist Cuisine

Modernist Cuisine

Buy Now
Save to Recipe Box
Add Private Note
Buy Now
Saved Add to List

    Add to List

Add Recipe Note
Buy Now

By Nathan Myhrvold with Maxime Bilet

The Cooking Lab, $140.00

It’s not just because Modernist Cuisine at Home by Nathan Myhrvold with Maxime Bilet is huge and expensive that I want it for Christmas (I swear). It’s because I can see myself poring over its 456 pages for a very long time. Every spread is filled with cool cooking information and mind-blowing photography. As opposed to the authors’ ground-breaking, six-volume Modernist Cuisine, this book is geared for the home cook, applying the authors’ innovations to such homey fare as chicken wings and macaroni and cheese. Would I ever cook from it? I’m not sure. The recipes themselves lack the visceral descriptions that usually compel me to try a dish. (And I can’t picture myself making scrambled eggs with a whipping siphon anytime soon.) But I’d love to incorporate some of the lessons found in the book to advance my own far less modern cooking.

Click here to purchase


Leave a Comment


  • Nando707 | 09/28/2013

    A cookbook that weights this much deserves 5 stars!

    Some restaurants and professional chefs are into what they refer to as molecular gastronomy. If you are interested in or desire to learn about or venture into molecular gastronomy at home, this is the book for you. This particular book is actually two books; what I call the Big, Thick book and the Small, Thin book.

    The Big book has great pictures - I like great picture - don't you? Such temptation is hard to ignore.

    If you really like this book, check out the 2,400 page, 6 volume parent set titled "Modernist Cuisine; The Art and Science of Cooking". Take not of the "family" name (Modernist Cuisine, and the same main author).


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.