The Big Book of Molecular Gastronomy

by Jessie Cacciola, Posted Aug 9th 2010 @ 2:00PM

If there were a Guinness World Record for heftiest, most expensive cookbook, there would be no question that this new arrival would own the slot. At a whopping $625, Modernist Cuisine: The Art and Science of Cooking, the 2,400 page creation of scientists-inventors-cooks Nathan Myhrvold, Chris Young and Maxime Bilet, is a six-volume guide to molecular gastronomy.

Renowned for his own hand in the movement, Ferran Adrià has already given his blessing, offering a statement on the book's website that "this cookbook will change the way we understand the kitchen."

The volumes are divided as such:
• 1 - "History & Fundamentals"
• 2 - "Techniques & Equipment"
• 3 - "Animals & Plants"
• 4 - "Ingredients & Preparations"
• 5 - "Plated-Dish Recipes"
• 6 - "Kitchen Manual"

The guide is designed to help readers learn all the fancy tricks (making foam, working with liquid nitrogen, etc.), and how to execute them properly and safety. You'll also get an in-depth look into how meat cuts differ, the physics of heat and water, how to preserve foods and a bit of culinary history.

Modernist Cuisine is out December 1st. But you can reserve a copy right now (with a $203.13 discount on Amazon) -- early Christmas list, anyone?

Filed Under: Books
Tags: cookbook, ferran adria, modernist cuisine, ModernistCuisine, molecular gastronomy