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 2,400-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 water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. (About)

Download a 20 pages preview of the book (PDF). Learn more about the authors (Myhrvold was the first chief technology officer at Microsoft : check his wikipedia page). The 6 volumes are all sold together. They can be pre-ordered on Amazon for a meer 500$

”The River Cottage Meat Book covers everything you need to know about choosing the very best raw materials, and understanding the different cuts and the cooking techniques associated with each of them. With foolproof recipes for 150 meat classics from both Britain and around the world, The River Cottage Meat Book is your first stop wheter you are looking for inspiration or technical guidance on any aspect of meat cookery.” Learn more about River Cottage and Hugh Fearnley-Whittingstall.

Previously on Skandalon.