Published in 2011 by Nathan Myhrvold, Chris Young and Maxime Bilet. Contains 2,438 pages and weighs 23.7 kilograms. Cost over $1 million to produce first 6,000 copies. Published by The Cooking Lab without traditional publishers
Grilling involves direct radiant heat application to food surface. Food can reach temperatures exceeding 260°C (500°F). Maillard reaction occurs at temperatures above 155°C (310°F)
Sous vide means "under vacuum" and involves cooking food in airtight bags in water bath. Food is heated from outside in at low, constant temperature. Technique allows for precise cooking and consistent results
Modernist Bread at Home offers 420-page guide with recipes and techniques. Modernist Cuisine: The Art and Science of Cooking spans 2,438 pages. Modernist Pizza covers 1,700 pages about pizza's history and techniques. Modernist Bread is largest comprehensive bread-related book at 2,600 pages
Food safety should be prioritized in the kitchen. Cleanliness and proper storage are crucial for preventing illness. Chef's knife skills are essential for chopping and slicing
Molecular gastronomy studies cooking processes and their chemical interactions. It differs from food science, which focuses on industrial production. Nicholas Kurti and Herve This coined the term "molecular gastronomy"