Modernist cuisine

One of the most important flavor-producing reactions in cooking is the Maillard reaction. In discussions of cooking, it is sometimes called "the browning reaction," but that description is incomplete at best. Indeed, it really ought to be called "the flavor reaction," not "the browning reaction."

Consider hollandaise, that unctuous mixture of warm egg yolks and butter. The sauce is so fragile because butter congeals and separates as soon as it cools. And it’s all too easy to overheat the eggs and curdle the sauce. But we show you how to avoid these problems by cooking the eggs sous vide by […]

We are frequently asked what our next big project will be, and for almost a year we’ve alluded to “having something in the works.” In actuality, our culinary team has been working overtime baking and learning about bread. From crust to crumb, we are excited to finally reveal that our next book will be entirely […]

Make these delicious Black Pepper infused Spicy Margarita spheres using Molecular Gastronomy! Or just enjoy these as shots!

Consider hollandaise, that unctuous mixture of warm egg yolks and butter. The sauce is so fragile because butter congeals and separates as soon as it cools. And it’s all too easy to overheat the eggs and curdle the sauce. But we show you how to avoid these problems by cooking the eggs sous vide by […]

Modernist Pantry was founded by food lovers just like you. We share your passion for kitchen experimentation and have everything you need to make culinary ma...

MODERN COOKS USE INGREDIENTS IN WAYS EARLIER GENERATIONS WOULD NEVER HAVE IMAGINED, and new ingredients such as gelling and thickening agents, emulsifiers, and foams have found their way into every corner of Modernist cuisine. In its 400 pages, Volume 4 goes beyond traditional ingredients to explain thickeners, gels, emulsions, and foams—the real keys to both traditional and Modernist cooking at the highest level. Hundreds of parametric recipes and example recipes—many adapted from the…

Anyone for Chaud-froid Smoked Salad Niçoise in a Martini Glass? Bubble Food is the only caterer in the UK able to offer an entire molecular range, from canapés and bowl food through to a more formal fine dining experience. Thanks to large doses of creative thought combined with some seriously impressive ingredients and equipment – think gels, foams, atomised sprays and liquid nitrogen - molecular gastronomy is now no longer reserved for the likes of multi Michelin starred restaurants like…

By the Numbers In Modernist Bread, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless-steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily […]

Some of my favorite images from The Mondernist Cuisine and how they were done and info about the man who put this whole massive set of books together.