Modernist Cuisine: The Art and Science of Cooking

Modernist Bread provides a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the critically acclaimed Modernist Cuisine: The Art and Science of Cooking, this massive James Beard award winning treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals. The result is the most in-depth look at bread to date. Stunning...

Modernist Pizza is the definitive guide to the world’s most popular food. Created by the team that published the critically acclaimed Modernist Cuisine: The Art and Science of Cooking and Modernist Bread, this groundbreaking set is the culmination of exhaustive research, travel, and experiments to collect and advance the world’s knowledge of pizza. Authors Nathan Myhrvold and Francisco Migoya share practical tips and innovative techniques, which are the outcome of hundreds of tests and...

Who doesn't like pizza? This book gives an entertaining introduction to the dish which connects the world. Life does not work without Pizza. Learn about the beginnings in Naples and how it conquered the bellies of the world - as many cultures and countries have their own interpretation of it. We Love Pizza delivers the full box including different types of pizza from Italy to North America - including a slice of migration history -, different toppings from classic to surprisingly strange...

Featuring 125 seminal cookbooks from the last 100 years, Cookbook Book is a celebration of the world's most beautiful, influential and informative cookbooks.

A whimsical read-aloud of delicious answers to ridiculous questions about what can — and cannot — be done in the kitchen! Food critic and author Joshua David Stein tackles the world of cookery with his signature quirk and charm. From the practical ("Can I fry a scoop of gelato?") to the playful ("Do frozen peas grow on frozen trees?"), each vignette features an engaging question and a satisfying reveal, all revolving around the preparation of food. The simple yet sophisticated hand-drawings...

France is a nation of breads and bakers. The Parisian baguette, crisp, golden and fragrant, is the best known and most iconic of all French loaves. But it is less well known that every region of France, and virtually every town and village, boasts its own its own local bread, baked using its own traditions, ingredients and skills. The range of French regional breads is vast, and each has its own distinct appearance. The shape and size of a loaf, the dense or open texture of its crumb, its...