Modernist Cuisine

Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking.[1] It is notable for the use of elaborate equipment that many non-professional kitchens lacked at the time (sous vide machines, vacuum-chamber sealers, culinary centrifuges, culinary torches, high-precision gram scales) and for its lush photography. https://en.wikipedia.org/wiki/Modernist_Cuisine

• cf Fusion Cuisine