Modernist Cuisine Cook Book Video

BUCHI Corporation is glad to share a video on the comprehensively wonderful new cook book from Modernist Cuisine.

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 2,438-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 the Buchi rotary evaporator along with water baths, homog­e­niz­ers, cen­trifuges, and ingre­di­ents such as hydro­col­loids, emul­si­fiers, and enzymes. The lav­ishly illus­trated books use thou­sands of orig­i­nal images to make the sci­ence and tech­nol­ogy clear and engaging. It is a work des­tined to rein­vent cooking.

To find out more, visit the Modernist Cuisine website.

To find out more about our rotary evaporators, visit either the industrial scale rotary evaporator or laboratory scale rotary evaporator sections of our website.