Modernist Cuisine: The Art and Science of Cooking

(The Cooking Lab)   In this six-volume, 2,400-page set, Myhrvold, Young, and Bilet reveal science-inspired techniques for preparing food. The authors and their team at the Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients like hydrocolloids, emulsifiers, and enzymes. Myhrvold is the CEO and a founder of Intellectual Ventures.