Modernist Cuisine, Nathan Myhrvold

Modernist Cuisine by Nathan Myhrvold, Chris Young and Maxime Bilet looks at what actually happens when we cook. Five large volumes and a separate kitchen manual combine technique, history, research and recipes with striking food photography.

From heat and microbiology to sous vide, emulsions and modern kitchen equipment: this is the work for cooks who want to understand food at a deeper level. Ambitious and thorough.