Modernist Cuisine

The product is a cookbook called modernist cuisine published by ex-Microsoft CTO.
Different from the conventional cookbook, it uses scientific approaches to decode exceptional cooking recipes in unrestrained cooking manners. To illustrate the cooking process, cooking pots and tools are cut in half and photographed from a section view in this book.
The unique illustration by revealing the scene normally not seen satisfies the curiosity of audiences and raises their further desire. The layout of the recipe is also carefully structured with simplicity, and only showing the necessary cooking tools without clues on settings, atmosphere. Without distractions, it guarantees the attention to the stunning sectional cooking scenario, just like scientific instructions.
Besides, the user can be easily attracted by the naming (Modernist Cuisine) and stapling (53lb,6 volume publishing) of the book. Modernist Cuisine implies how unique it is that cooking could be a manifesto to live in modernity. Exquisite stapling also reinforce its heavyweights and the value of a collection.
Comparing to the original post that introduces the features of this product, my review tries to explain the concept and reasons that might easily be overlooked that play an essential role in attracting users.

Previous Post: Modernist Cuisine

This is what happens when you cross an ex-Microsoft executive with money, time, and a passion for food. Nathan Myrhvolhd was Microsoft Chief Technical Office. In 2011 he published a 52lb, six volume cookbook: Modernist Cuisine. It uses a scientific approach to cuisine and includes crazy recipes: preparing duck by placing it on dry ice. His recipe for fried has 22 steps. He uses unorthodox cooking tools, like a centrifuge or an ultrasonic bath.
To illustrate the book, Myhrvold clearly put a lot of effort into photography. To show the food while cooking, he slices pots and pans in half. This book is incredible important in culinary history and highlights the increasingly scientific approach to cooking that’s led to classes like Science of Cooking.

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