Books & Gear

Books

The Nordic Kitchen

The Nordic Kitchen

$29.99

Danish chef and entrepreneur Claus Meyer has a vision for Nordic cooking that invol...

WD-50: The Cookbook

WD-50: The Cookbook

$75.00

Wylie Dufresne’s wd~50 changed the way the Lower East Side ate and the way modern...

Mouthfeel: How Texture Makes Taste

Mouthfeel: How Texture Makes Taste

$28.00

What makes a dish go from everyday to decadent? It’s often the texture that trans...

On Vegetables: Modern Recipes for the Home Kitchen

On Vegetables: Modern Recipes for the Home Kitchen

$49.95

The vegetarian cookbook, by celebrated plant-focused chef Jeremy Fox, celebrates the meat-free meal....

Unnaturally Delicious

Unnaturally Delicious

$26.99

Food and agricultural economist Jayson Lusk puts an optimistic spin on the ongoing ...

The Photography of Modernist Cuisine

The Photography of Modernist Cuisine

$120.00

Nathan Myhrvold’s photography tome showcases the marriage of food and science in breathtaking color....

Koreatown Cookbook

Koreatown Cookbook

$30.00

A collaboration between chef Deuki Hong and food writer Matt Rodbard, this ode to Korean-American cooking is packed...

Braise: A Journey Through International Cuisine

Braise: A Journey Through International Cuisine

$32.99

Penned by star chef Daniel Boulud and notable food writer Melissa Clark, this collection of recipes is devoted to t...

The Food Lab

The Food Lab

$49.95

From the halls of MIT to the head of the kitchen, Serious Eats' J. Kenji López-Alt celebrates the intersection of ...

Taste: Surprising Stories and Science About Why Food Tastes Good

Taste: Surprising Stories and Science About Why Food Tastes Good

$17.00

A veteran food developer and tastemaker in the food technology field, uses the five senses to help you understand w...

somethingtofoodabout: Exploring Creativity with Innovative Chefs

somethingtofoodabout: Exploring Creativity with Innovative Chefs

$30.00

Crisp photography accompanies Questlove’s dialogues with 10 avant-garde chefs, including Modernist Cuisine auth...

Ingredient: Unveiling the Essential Elements of Food

Ingredient: Unveiling the Essential Elements of Food

$30.00

Ali Bouzari explores the eight fundamentals of food—water, sugar, carbohydrates, lipids, proteins, minerals, gase...

Heston Blumenthal at Home

Heston Blumenthal at Home

$60.00

After years of scientific and culinary advances at The Fat Duck, Blumenthal shares his knowledge with home cooks....

Under Pressure: Cooking Sous Vide

Under Pressure: Cooking Sous Vide

$75.00

Thomas Keller's 295-page tome on the intricacies of sous vide is nothing short of a work of art....

Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients

Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients

$40.00

Guy Crosby and the editorial brains behind Cook's Illustrated play with the dos and don'ts of modern cooking....

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Dedicated to the Art & Science of Sous-Vide
The first publication devoted to the art and science of sous-vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous-vide at home, and exclusive interviews with world-class chefs.