Have you ever found yourself helpless and at a loss when confronted with highfalutin cooking methods such as sous vide and ingredients such as liquid nitrogen? Food snobs who boast about their dinners at El Bulli, the recently shuttered restaurant helmed by Ferran Adriá, the Spanish chef who put molecular gastronomy on the map, are never shy to show off their knowledge of obscure techniques and rare ingredients that are at the core of experimental cuisine. Modernist Cuisine: The Art and Science of Cooking, a newly released encyclopedia is the new must-have for wannabe foodies and self-professed gourmands. A collection of six heavy tomes of glossy photographs, sleek illustrations and extremely rare–and at times impossible to recreate–recipes, this tour de force of a publication was conceived by an unlikely character, Nathan Myhrvold, the former chief technology officer of Microsoft, who is celebrating his lifelong obsession with food with this magnus opus, the result of three years of research and the collaboration of dozens of experts. The oeuvre comes with the seal of approval of Taschen, the glossy publisher, so we can rest assured that all the recipes will not only taste good but also look fabulous. Available at www.taschen.com
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