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The group includes scientists, research and development chefs, and a full editorial teamall dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. Jan 14, 2014 modernist cuisine at home has finally been release in an e book edition. Andris lagsdin, a pizza enthusiast who works at a family steel company, was inspired when he read about the technique of cooking pizza on a metal slab in modernist cuisine. The art and science of cooking is a 2011 cookbook by nathan myhrvold, chris young and maxime bilet. Modernist cuisine is a sixvolume, 2,438page set that is destined to reinvent cooking. The authors have collected in this 456page volume all the essential information that any cook needs to stock a modern kitchen, to master modernist techniques, and to make hundreds of stunning recipes. Modernist cuisine at home has finally been release in an ebook edition.
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