The Long Wait for the Iliad of Modern Cooking, Modernist Cuisine

Illustration for article titled The Long Wait for the Iliad of Modern Cooking, Modernist Cuisine

Nathan Myhrvold, Bill Gates' former right-hand man is well known as the mastermind behind Intellectual Ventures. But he's also an insane chef, who's been working on the definitive guide to modern cooking, a six-volume, 2400-page tome, Modernist Cuisine. It's delayed.

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Produced by a 15-person team with help from some of our favorite chefs, like David Chang and Wylie Dufresne, who variously describe it as "amazing" and "the cookbook to end all cookbooks," the encyclopedia was supposed to drop in December. But it's been delayed in part for a very simple reason: It's too heavy. The 40-pound package, which uses a custom-designed box-within-a-box as the shipping container, failed torture testing by Amazon.

So, we wait to see untold scientific mysteries of food unraveled—with utterly amazing, ground-breaking food photography—until March. (Though you can still pre-order it for $500.) In the meantime, you can take a tour of the kitchen lab, which is housed in the same warehouse as Intellectual Ventures. [Modernist Cuisine via NYT, Seattle Food Geek]

DISCUSSION

spider2544-old
spider2544

I know this is gonna be the book on cooking. youll be able to read it and gain a better understanding of how to create a dish.

This wont be the same BS we have had to deal with for years in cooking where someone gives you a recipie and you parrot their style. or spending hours in the kitchen failing constantly and not knowing whats going wrong.

I cant wait for this thing, ive been saving to make sure i can get it right when it comes out.

This will be the book that makes Molecular Gastronomy/Scientific Cooking into the ultimate style for our generation, and generations to come.