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• Want a sneak peek? Learn how to stop burning so much toast and read a food safety 101 from the Modernist Cuisine team. 
• Get high-tech with no special eqipment -- learn how to cook a steak in a picnic cooler, or simmer sous vide in your kitchen sink. 

The day that foams ran rampant in restaurants around the country, cooking was given a second, more scientific approach. The revolution was eye-opening: instead of simply grilling or braising, people began to question why those methods worked, and how they could be made better. That kind of questioning is the Modernist Cuisine philosophy, and now, you can proudly put it on your shelf. From the same team that created the James Beard award-winning 40-pound, 2,438-page Modernist Cuisine compendium, comes Modernist Cuisine at Home, built for home cooks who cook in modest home kitchens. Read: your kitchen doesn't need to look like The Cooking Lab for you to follow along. Stick to the basics and master the detailed chapter on mac and cheese, or dream a little bigger and tackle the one on pressure-cooked vegetable soups. Either way, you'll be bringing the Modernist revolution into your kitchen.


About Modernist Cuisine at Home
If you think a book this thorough couldn’t be written without a small army, you’re right. 34 talented chefs, writers, and designers worked tirelessly to think of every last tip, method, and technique that would be helpful to the home chef. Their operation is headed up by food science genius Nathan Myrvhold and chef Maxime Bilet -- and they worked with the same commitment to perfection that made their first opus so successful.