Food has a new language, and its dictionary, Modernist Cuisine: The Art and Science of Cooking, has arrived in a $625 (on sale for $461.62) six-volume set of 2,438 pages. If you’re among the band of chefs, foodies, and casual eaters who think that the scientific approach to cooking is snobby, fussy, and unsatisfying, Ryan Matthew Smith’s arresting photographs from the book may give you pause.
With the help of a 20-person kitchen team and two co-authors, Myhrvold lays out techniques and recipes from the new school of cooking, known to many of us as molecular gastronomy, and known in the book as modernist cooking. If you’re among the band of chefs, foodies, and casual eaters who think that the scientific approach to cooking is snobby, fussy, and unsatisfying, just take a look at pictures below.
