title: Modernist Cuisine: The Art and Science of Cooking
author:  Nathan Myhrvold 
description: Modernist Cuisine is a landmark contribution to the craft of cooking and our understanding of its underlying principles. Its scale, detail, and eye-opening graphics are unmatched by any other book on the subject. It will be an invaluable resource for anyone with a serious interest in cooking techniques, whether the professional innovations of the last few decades or the long traditions on which they build.<br />Harold McGee<br /><br />The most astonishing cookbook of our time.<br />Katy McLaughlin, Wall Street Journal<br /><br />Big, beautiful, and worth the hype it is the answer to everything you wanted to know about cooking, not to mention so many things you never thought about.<br />Andreas Viestad, The Washington Post<br />
zlib_text: MODERNIST 
  CUISINE 
  5 · Plated-Dish Recipes 
  
  MODERNIST 
  CUISINE 
  The Art and Science of Cooking 
  Nathan Myhrvold 
  with Chris Young 
  and Maxime Bilet 
  Photography by 
  Ryan Matthe\N Smith 
  and Nathan Myhrvold 
  
  Copyright © 20 II by The Cooking Lab, LLC 
  All rights reserved. Except as permitted under the U.S. Copyright Act of 1976, no part of 
  this publication may be reproduced, distributed1 or transmitted in any form or by any 
  means, or stored in a database or retrieval system1 without the prior written permission 
  of the publisher. All trademarks used are property of their respective owners. 
  The Cooking Lab 
  3150 !39th Ave SE 
  Bellevue, WA 98005 
  \Vww.modernistcuisine.com 
  ISBN: 978-0-9827610-0-7 
  First edition1 2011 
  Library of Congress Cataloging-in-Publication Data avai lable upon request 
  Printed in China 
  
  Modernist Cuisine 
  The Art and Science of Cooking 
  Volume 5 
  Plated-Dish 
  Recipes 
  The Cooking Lab 
  
  FOREWORD BY FERRAN ADRIA 
  FOREWORD BY HESTON BLUMENTHAL 
  OUR CULINARY JOUR