Added 9 May, 2013
Modernist Cuisine: The Art and Science of Cooking is a six-volume, 2,400-page set that has ignited the cooking world by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. Now the book's scientist-inventors are looking to reinvent the home kitchen with highly engineered tools. Their first offing is a thick and heavy "cooking steel" for well-charred pizzas and perfect pastries. It can even be frozen and used as an ice-cream mixing board.