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Modernist Cuisine at Home

Immensely more practical for the home cook than the much-lauded (but woefully expensive and laboratory-technical) first cookbook by Nathan Myhrvold, Modernist Cuisine at Home ($140) wowed us with its in-depth explanations of the science behind cookery, top-notch photography, ingenious recipes, guide to sous-vide cookery, practical tips, and glossary of go-to ingredients and equipment necessary for the task at hand.

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