Molecular cooking, as it is called, has added a host of new compositions to the culinary arts that seem to have stepped directly out of a chemist’s lab: experimental, surprising, sensual. Today, many of the techniques they use have become standards of modern cuisine. They unlock flavors and textures in a completely new way and are enriching menus all over the world with astonishing dishes and taste experiences. Chefs such as Ferran Adrià and Heston Blumenthal use them for their creations.

The compendium “Modernist Cuisine – The Art and Science of Cooking” dives into modernist cuisine, which, inspired by scientific knowledge of chemistry and physics, joins creativity with the natural sciences in tasteful harmony. The compendium comprises five resplendent volumes in a boxed set to read and study, plus a separate book of recipes. Guaranteed to amaze and fascinate, the work is already considered a must-have for modern cooks. It delves into the scientific foundations of traditional methods of preparing food and takes a look at fascinating origins, techniques, how-tos, tips and observations into the art of cooking. Both chefs and gourmets will discover exciting, surprising and instructive insights presented here. The only “downside” to this wonderful composition is the hefty price tag, though thoroughly justified.