Modernist Cuisine at Home brings cooking arch-geekery to the home kitchen
By Anna Silman
Co-author Nathan Myhrvold and the cover of Modernist Cuisine at Home (Image: Modernist Cuisine)
The monolithic Modernist Cuisine: The Art and Science of Cooking — a 50-pound, six-volume encyclopedia featuring 2,400 pages of elaborate cooking lore — will soon be adding another robust recipe-repository to its high-end cookbook family. Capitalizing on the surprising commercial success of its big brother, the upcoming Modernist Cuisine at Home moves away from the restaurant industry and towards the home kitchen, designed to “set a new standard for home cookbooks.”
The new cookbook, to be released this fall, promises to apply Modernist Cuisine’s signature scientific method to a range of classic home dishes, from milkshakes to mac ‘n’ cheese. Hardly Cooking for Dummies, the book is 456 pages long, and includes a separate 230-page kitchen manual. Its principles are, apparently, “fundamentally aligned with Modernist Cuisine — using a scientific understanding of cooking processes to achieve the ultimate version of a recipe.”
The book will feature over 400 new (allegedly) user-friendly recipes, complete with lavish illustrations and step-by-step photographs. It won’t share the original’s daunting $600 price tag, but curious home cooks will still have to shell out over $100 for it.
No word yet on when it’s hitting bookstores in Canada, but it’ll be available on Amazon from Oct. 8 for $115.
[Grub Street]
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