It’s a Cookbook! It’s a COOKBOOK!February 15, 2011
A most extraordinary new cookbook has recently been brought to my attention; but first I should correct the term “cookbook.” To call this massive tome of culinary history, techniques, recipes, and equipment a mere “cookbook” would be like calling the Lord of the Rings trilogy a “short story.” It’s called Modernist Cuisine: The Art and Science of Cooking, and it contains over 2,400 pages (and 43 pounds) of everything you could ever want or need to know about cooking.
Authored by Dr. Nathan Myhrvold, former chief of technology at Microsoft, he is an active inventor, with nearly 250 patents issued or pending—including several related to food technology. The book is co-authored by two chefs, Chris Young and Maxime Bilet, both skilled in the science behind cooking.
While the majority of people who purchase this $625 work (yes, $625!) will be professional chefs, skimming through the web site shows that even the most amateur of home cooks will find useful information, like how to turn your oven into a pizza oven, the best way to deep fry things, and how to make pretty much anything; in fact, more than 600 pages are devoted to recipes, including the “ultimate burger,” Indian curries and elaborate plated dishes inspired by or adapted from well-known chefs.
Essentially, this is a comprehensive guide to the science, equipment and techniques required for the modern kitchen. But $625? Seems a little outrageous to us, and not just because we can’t afford it. Even those who can surely do a double-take when they see the price, right? Will this really become a necessary tool in the evolution of the restaurant? Or is it just way too much information? Check out the site, read some reviews, let us know what you think. Enjoy.