Nathan Myhrvold: Modernist Cuisine

Modernist Cuisine
Nathan Myhrvold
Coming in at just under 48 lbs and 2,500 pages this 5 volume + Kitchen Manual builds on the last 15 years of the molecular food movement and kitchen techniques. A team of 20 assisted co-authors Maxime Bilet and Chris Young in the astounding Cooking Lab, but it is Nathan Myhrvold who has spearheaded the research into questioning our kitchen assumptions. The information and photos are engaging and spectacular alike. Destined to be one of the most influential set of books for decades to come. Hardcover, 2438 pp. $599.

Back to top

The Cookbook Store
850 Yonge Street at Yorkville Avenue
Toronto, Ontario M4W 2H1
Two short blocks north of Bloor on the southwest corner
Open 7 days a week
416.920.2665 or 1.800.268.6018
fax 416.920.3271
cooking@ican.net

Please note that all prices are in Canadian dollars, and are subject to change without notice.

Chefs / Baking, Desserts & Bread / Canadian / Drinks / Entertaining / General
Herbs, Spices & Condiments / International / Kids / Literary / Health & Nutrition / Machines
Professional / Restricted Diet / Reference / Single Subject / TV Chefs / Vegetarian

Best Sellers / New Books / Our Picks / Awards / Events / Recipes / Online News
Interviews with... / Ready to Order? / How to Reach Us / Links / Search the Site

Paddler Productions websites
The Cookbook Store / TheatreBooks