A revolution is underway in the art of cooking. Just as french impressionists upended centuries of tradition, modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elbulli, the fat duck, alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. In modernist cuisine: the art and science of cooking, nathan myhrvold, chris young, and maxime bilet-scientists, inventors, and accomplished cooks in their own right-have created a six-volume 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors-and their 20-person team at the cooking lab-have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.