I got the information that Nathan Myhrvold's, ex Microsoft CTO, published five volumes cookbooks named "Modernist Cuisine" for 625 dollars (pre-order at Amazon for 462 dollars).
Some of my favorite Chefs have already the acrylic case but I wanted to know more.
Remember you something?
Modernist remind the revolutionary periods in the arts when painters, writers and architects killed traditional methods and created their own and new styles.
Spectacular photography with graphic stills of cooking techniques.
Amazing chemical reactions.
Soul of the food... naked food.
The most amazing? the cutaway photos that are designed to show what happens inside food as it cooks.
See the pictures here ---> link
There is a sixth volume, the Kitchen Manual, is spiral bound and printed on waterproof pages.
Includes recipes of Grant Achatz, Ferran Adrià, Heston Blumenthal and Wylie Dufresne.
Easy to use.
He's earned degrees in mathematics, geophysics, and space physics from UCLA, and PhDs in mathematical economics and theoretical physics from Princeton University.
Myhrvold worked for two years as a stagier at Rover's, a top French restaurant in Seattle, and he trained at the Ecole De La Varenne.
Along the way, he researched, sampled and practiced science-inspired cooking techniques from around the world.
He became focused on sous vide.
In 2004 he started exploring sous vide cuisine in eGullet's online forums and he decided to write a book about it - which would eventually become "Modernist Cuisine".
He hire Chris Young, who holds degrees in biochemistry and math (from the Fat Duck restaurant, UK). Then, he hire Maxime Bilet (from the Fat Duck as well).
I want it!