The world’s priciest cook book, Modernist Cuisine by Nathan Myhrvold (The Cooking Lab, $625) is one of 19 titles on the New York Times list of the year’s most notable cookbooks. The annotation states, “The recipes are likely to drive home cooks mad, but the photography is both revolutionary and museum-worthy.”

Not everything is out of reach, however; it explains how to create cappuccino art.

It’s in six volumes, so it’s more like an encyclopedia than a single cook book. As we noted earlier, some libraries have decided to buy it precisely because it’s so expensive, and thus out of reach for many of their customers.

The first printing sold out, but it is now back in stock at wholesalers.

This entry was posted on Thursday, December 1st, 2011 at 4:22 pm and is filed under Best Books 2011, Cookbooks. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.