Modernist Cuisine: The Art and Science of Cooking is a groundbreaking culinary science cookbook by Nathan Myhrvold, Chris Young, and Maxime Bilet. This six-volume set explores the intersection of science and cooking, delving into topics such as sous vide, molecular gastronomy, and the physics of food. With stunning photography and in-depth explanations, this book is a must-read for those interested in pushing the boundaries of culinary innovation.
