A comprehensive guide to the art and science of cooking, Modernist Cuisine at Home is destined to become a classic kitchen reference. Authors Nathan Myhrvold and Maxime Bilet have collected in this 456-page volume all the essential information any home cook needs (and what you don’t need) to equip a modern kitchen, to master essential cooking techniques and to make stunning recipes. The lavishly illustrated book applies scientific innovations pioneered by The Cooking Lab to refine classic home dishes, from hamburgers and wings to macaroni and cheese. More than 400 new recipes and variations are included, most with step-by-step photos that make it easy to bring food of the highest quality to your own dinner table. The book includes a 230-page Kitchen Manual that reproduces the book’s recipes and reference tables in a spiral-bound, waterproof companion. Hardcover, 456 pages.