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?