“More than a cookbook…. Fascinating fun for both the professional pizza maker and the science-minded eater.”
“The bible of pizza”
“Exquisite detail and with stunning photos.”
“Delicious… this is the best crust I’ve ever had”
“Answers every question you could ever have about pizza….It is amazing”
“Any pizza lover—and aren’t most of us pizza lovers—would want Modernist Pizza.”
“Above all, the book is a call for cooks to rethink one of the world’s oldest foods — to understand how bread is made, using more than their instinct and intuition, so they can push the craft forward.”
“Modernist Bread… goes where few single-subject cookbooks have dared to stir. Full props for their stunning work….it is in a league all its own.”
“Modernist Bread is a robust historical and future-thinking exploration on one the oldest foods of mankind . . . this exhaustive guide is the epitome of Myhrvold: research-driven and curiosity-inspired obsession”
“There’s no way to look at Modernist Bread and not be stunned….The contributions to bread-making here are undeniable.”
“A meticulously researched meditation on bread and the science, history, and culture behind it, it’s a fascinating read for bakers of all levels.”
“Modernist Bread is the definitive book on bread.”
“The most astonishing cookbook of our time.”
“A visual roller coaster through the current world of food and cooking tools. . . . For the professional chef, modernist or not, it will be an invaluable reference.”
“An astounding magnum opus.”
“It seems certain that the book’s effect will resonate beyond those of us who intend to read it cover to cover and fiercely bid on eBay for ultrasonic baths.”
“If a cookbook can come anywhere near the goal of having something for everyone, Modernist Cuisine definitely comes close… it may live on as the most important cookbook—ever.”
“Big, beautiful, and worth the hype . . . it is the answer to everything you wanted to know about cooking, not to mention so many things you never thought about.”
“The ‘At Home’ recipes can still be quite demanding, but when I got to the chapter on the microwave, my world flipped on its axis.”
“Modernist Cuisine at Home…takes much of the goodness of the original six-volume set and adapts it for the home cook—along with over 400 new recipes.”
“Food nerds will find much to love, but non-nerds will also benefit from lessons in using pressure cookers, making perfect steaks and cooking salmon in a toaster oven.”
“Mr. Myhrvold has a real sense for food, and his tips on how to dress a “great salad,” shuck clams, and make beef jerky in a microwave will amaze and delight.”
“The book includes basic and advanced recipes with beautiful illustrations that will help home cooks familiarize themselves with the most modern of cooking practices.”
“The authors emphasize that “cuisine is the creative art in which chef and diner are in dialogue.” And it seems as if that dialogue has now transferred to the home cook, and it’s growing louder and stronger and, with this book, much, much smarter.”
“Packed with jaw-dropping photography…”
“It’s by far the most edifying and inspiring how-to book on food photography we’ve seen.”
“An art exhibit in itself.”
“The jumbo-sized images in The Photography of Modernist Cuisine are truly awesome….the ultimate coffee table book.”
“By explaining how he photographed these shots and the science behind the item in question, Myhrvold adds context to the art of cooking—more valuable than any recipe or menu description could offer.”
“In addition to his many other talents, ‘Modernist Cuisine’ author Nathan Myhrvold is an accomplished and adventurous photographer.”