'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 Makes This Trend Stand Out
- $625 Cookbooks
- Opportunity for luxury cookbooks that offer specialized and unique culinary techniques.
- Molecular Gastronomy
- Potential for restaurants and food businesses to incorporate molecular gastronomy techniques into their menus and products.
- High-end Culinary Education
- Disruptive innovation opportunity for culinary schools to offer courses and programs focused on molecular gastronomy.
Sectors Adopting This
- Cookbook Publishing
- Opportunity for publishers to tap into the high-end cookbook market and cater to culinary enthusiasts looking for specialized techniques.
- Restaurant and Food Services
- Opportunity for restaurants and food businesses to differentiate themselves and attract customers by offering molecular gastronomy dishes.
- Culinary Education
- Disruptive innovation opportunity for culinary schools to incorporate molecular gastronomy into their curriculum and attract students interested in cutting-edge techniques.
