Why aren’t the recipes for this book available on ckbk?

We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.

Books which are part of ckbk's collection show one of these two logos:

now available on ckbk
coming soon to ckbk

Recommended by

Annabel Langbein

Author and celebrity cook

This is the most extraordinary resource on modern cooking techniques developed by former Microsoft strategist and all round clever guy Nathan Myhrvold, along with Chris Young, Maxime Bilet and a team of more than 50 staff and freelance contributors plus 14 outside experts. It cost over US$1 million to produce the first 6000 copies. Released in March 2011, it focuses on the application of scientific research principles and new techniques and technology to cooking. Very much a chef-to-chef resource and quite frankly extraordinary.

Ann Yonetani

Founder and owner of NYrture Food

This is a humungous five-volume set of art books detailing the science & applications of modernist/"molecular" techniques. Might not actually make it to or be of practical use on the desert island, but an incredible illustrated encyclopedia of knowledge in this area of cooking which interests me a lot, as you can see from these last three choices on my list.

Recommended by

awards

Also by Nathan Myhrvold

Also by Maxime Bilet