'Modernist Cuisine' by Nathan Myhrvold is a Pricey Molecular Gastronomy Guide
Marissa Brassfield — August 9, 2010 — Luxury
'Modernist Cuisine: The Art and Science of Cooking' by Nathan Myhrvold is a $625 tome on the art of molecular gastronomy. The cookbook is currently offered at Amazon for a $203 discount, which means its actual retail price is hovering around $422.
What can you expect to learn from Nathan Myhrvold's pricey cookbook? Freeze-fried lobster tail, mussels encased in a gelee of their own liquid, and how to use ingredients like hydrocolloids, emulsifiers, and enzymes.
What can you expect to learn from Nathan Myhrvold's pricey cookbook? Freeze-fried lobster tail, mussels encased in a gelee of their own liquid, and how to use ingredients like hydrocolloids, emulsifiers, and enzymes.
Trend Themes
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$625 Cookbooks — Opportunity for luxury cookbooks that offer specialized and unique culinary techniques.
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Molecular Gastronomy — Potential for restaurants and food businesses to incorporate molecular gastronomy techniques into their menus and products.
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Industry Implications
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Cookbook Publishing — Opportunity for publishers to tap into the high-end cookbook market and cater to culinary enthusiasts looking for specialized techniques.
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