In modernist cuisine the art and science of cooking nathan myhrvold chris young and maxime bilet scientists inventors and accomplished cooks in their own right have created a six volume 2400 page set that reveals science inspired techniques for preparing food that ranges from the otherworldly to the sublime the authors and their 20 person team at the cooking lab have achieved . Modernist cuisine the art and science of cooking 9783836548861 books amazonca skip to main contentca hello select your address books hello sign in account lists account returns orders cart all best sellers gift ideas prime new . Just as french impressionists upended centuries of tradition modernist cuisine has in recent years blown through the boundaries of the culinary arts borrowing techniques from the laboratory pioneering chefs at world renowned restaurants such as elbulli the fat duck alinea and wd50 have incorporated a deeper understandi