Nathan Myhrvold with Chris Young and Maxime Bilet A revolution is underway in the art of cooking www.modernistcu1s1ne.com "This book will change the way we understand the kitchen." -FERRAN A DRIA "The most important book in the culinary arts since Escoffier." -TIM ZAGAT "Amazing! Unparalleled in its breadth and depth." -WYLIE DUFRESNE "Modernist Cuisine is a landmark contribution to the craft of cooking and our understanding of its underlying principles. Its scale, detail, and eye-opening graphics are unmatched by any other book on the subject. It will be an invaluable resource for anyone with a serious interest in cooking tech niques, whether the professional innovations of the last few decades or the long traditions on which they build." -HAROLD McGEE "A breathtaking new benchmark in understanding cooking, Modernist Cuisine is destined to be as important a work for the 21st century as Escoffier's Ma Cuisine was for the 20th century." -DAVID KINCHNext >