This book, Modernist Cuisine: The Art and Science of Cooking by Nathan Myrvhold is nothing short of amazing. Essentially, a successful and technical obsessive compulsive decides he wants to figure out how to make the best…everything. From french fries to burgers, braises and more. Myrvhold worked with chefs Chris Young and Maxime Bilet to determine the science behind cooking just about everything. What is it that gives steak that juicy sear and how is it best attained? How to make the best pasta. What causes color change when cooking? What are the best pots and pans (answer: the cheap ones). All of these he takes on with a scientific mind and the wherewithal you’d expect from a former Chief Technology Officer for the largest software company in the world.
What Myrhvold has created is nothing short of a bible for how to cook and prepare food of all kinds. Sure, he uses a lot of what is referred to as molecular gastronomy. Sous vide and whatnot, but really it’s all in the cause of determining what makes the most tender _______ or the most juicy ________ or the most flavorful _________.
Even better, this book is illustrated (as in the image here) with amazing photographs that explain the concepts in a clear, concise and visually appealing manner.
Is this a glowing review? Yes, it may seem like we are going off a bit. But we are not alone: this book has been praised by just about every celebrity chef out there from Ferran Adra to Wylie Dufresne as well as food writers like Tim Zagat himself.
We think this is a must for every serious home (and professional) cook out there.