Libraries will soon have an alternative to the five-volume, $625 James Beard Cookbook of the Year, Modernist Cuisine. Yesterday, author Myhrvold announced that the team will release a new book this fall titled Modernist Cuisine at Home (The Cooking Lab, $140, 10/8/12; like the first book, it comes with a separate “kitchen manual,” printed on washable, water-proof paper). The announcement describes the book as providing “less complex recipes that require less expensive equipment.” 400 of them are new to this edition.

On the news, the book entered Amazon’s sales rankings at #126.

Demonstrating that it is aimed at the home cook, the cover shows a hamburger (referred to as “The 30-hour cheeseburger” by the New York Times).

The new book will feature many of the amazing cutaway photos from the first book. Last year, Myhrvold spoke  at the TED conference about how those were made  (they’re not Photoshopped, they’re machine shopped).

This entry was posted on Wednesday, May 30th, 2012 at 7:52 am and is filed under 2012 -- Fall, Cookbooks. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.