Modernist Cuisine: The Art and Science of Cooking

The Cooking Lab

Named both the 2012 Cookbook of the Year and Best Professional Cookbook of the Year by the James Beard Foundation, this weighty tome (it’s 40 lbs.) is the cookbook that endeavored to bring a deeper understanding of food science and cooking technology into the culinary arts. It also brought our founders together as a team; Chris Young
 as the principal coauthor, Grant Lee Crilly as the first development chef hired by the Modernist Cuisine team, and Ryan Matthew Smith
 as the principal photographer and photo editor.

$539.77 $625.00