---
product_id: 2592066
title: "Modernist Cuisine at Home"
price: "£142.18"
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in_stock: true
reviews_count: 13
url: https://www.desertcart.co.uk/products/2592066-modernist-cuisine-at-home
store_origin: GB
region: United Kingdom
---

# Modernist Cuisine at Home

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## Description

Change the way you think about food: Modernist Cuisine at Home opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this award-winning, vibrantly illustrated 456-page volume you’ll learn how to stock a modern kitchen, master Modernist techniques, and make hundreds of stunning new recipes, including pressure-cooked caramelized carrot soup, silky smooth mac and cheese, and sous vide–braised short ribs. You’ll also learn about the science behind your favorite dishes like oven-roasted chicken, how to utilize sous vide cooking techniques, and why pressure cookers are perfect for making soup.

Review: 👩‍🍳 Modernist Cuisine at Home 🏡 🍔 🍱 🥞🍳🧇🍪🍩🧁 - I loved my At Home Modernist Cuisine so much I got the whole series! The second one I got was At Home Modernist Bread! It came with a beautiful book and companion cook book! Then I got the large set Modernist Pizza/Modernist Cuisine (The Art Of Cooking) then I got Modernist Bread. The books are beautiful reads with plated cuisines. It has science/history/theory behind the JAMES BEARD AWARD WINNING RECIPES! Knowing now I would have gotten the 5 book/recipe book series. They are worth the money! Love the books! There are books and a spiritual bound recipe book that is so beautiful with the series. The books are very high quality, and the information is outstanding! I already read the book and I’m dyslexic. That says alot, great read, clearly written, and really kept my attention to all the information inside! The detail of each book explaining about the topic is next to none! IF YOU ARE GOING TO CULINARY COLLEGE IT IS WORTH THE MONEY! Thank you for such a beautiful, purchase
Review: If you're an engineer who hates cooking and can't do anything right in the kitchen, you need this book. - Modernist Cuisine at Home is a cookbook. As such, it shouldn't be read end-to-end, but should be reviewed for the recipes it contains. However, it's more than a cookbook, since it's also an advocate for a different approach towards cooking, which is ideally suited for engineers and other folks (mostly men) who have little patience for acquiring skills associated with traditional cooking. I am just such a person, so the Modernist approach does have great appeal to me. As far as I can see, modernist cooking has a few principles: Use of modern technology. This includes pressure cookers, sous vide machines, and blow torches Accurate temperature control. This could mean water baths, or simply an oven safe probe stuck into the thickest part of the meat. An emphasis on time efficiency. Minimum prep time, and "fire and forget" formulas. I, on the other hand, was looking for the following: Minimum skill required, as well as prep effort. I can barely flip an egg over to make eggs over-easy. Anything more is just too much. Precise prescriptions. "A dash of baking soda" means nothing to me. I'd rather hear, "10g of baking soda." To my mind, Modernist Cuisine at Home meets a lot of this criteria. Much has been made about sous vide, but I didn't have a sous vide set up, so I first tried the other recipes that were easy: Slow Baked Chicken with Onions (page 242). The first time I did this the results were amazing. The prep work is weird, using brine injectors and slicing onions thinly, but my wife (who usually hates chicken) liked it a lot so I tried again. The second time was a disaster. I had to throw it away. The inconsistency of the oven made me willing to buy a Sous Vide setup. Pressure Cooked Lamb Shank (page 234). The first time I did it the results were good, but marred by my pressure cooker being not up to spec. I splurged, upgrading to a $30 Presto pressure cooker, and the second time I made it it was nothing short of incredible. The meat just peeled off the bone when I lifted the bone up, and the resulting lamb curry tasted great. In fact, the store-bought sauce did not do the meat justice. Carrot Soup (page 178). Since my visits to Rosenlaui began, I've admired their soups. Since I had a pressure cooker now, I could use their recipe to see if I could emulate the creamy soups that Rosenlaui did. The resulting texture is nothing short of amazing. It's quite a bit of work, since you have to pressure cook the carrots, then blend them, and then add carrot juice. This is eliminating the final step. But the soup is incredibly smooth and generally good stuff. I liked it a lot, but Xiaoqin is in general not a fan of Western style soups, so I guess I won't be making this again. All this convinced me that I should experiment with sous vide for a more consistent experience. It took a bit to figure out what to buy, so I'll list it here, in case you want to try it yourself: Sous Vide Supreme Demi. You don't need anything bigger, so don't waste your time with the other stuff. I didn't opt for a circulating bath heater, because the resulting decor would not please my wife. If you're single and cheap, try a manual rice cooker or crockpot and the DorkFood temperature controller. Iwatani Torch Burner. It burns butane cartridges you can easily get at Ranch 99. Easy on, easy off, and it doesn't look like industrial equipment. Seal-a-Meal Vacuum Sealer. If all you do is short recipes you can use zip-loc bags. You can also buy a package including the Sous Vide Supreme sealer, but the difference between reviews of this unit and reviews of the Sous Vide Supreme unit is huge, so I recommend buying this one. With this, I experimented with the following receipes: Sous Vide Salmon (page 276). OMG. This is melt-in-your-mouth type salmon. I couldn't believe how good this was. Xiaoqin doesn't like cooked Salmon, but she found this acceptable. I'm going to have to try cod one of these days. Sous Vide Chicken (page 244). You know how baked chicken always tastes dry? The reason the Slow Baked chicken receipe works is because you inject the chicken with enough brine so it doesn't dry out. Well, by cooking sous vide, you don't have to do that and the results are amazing. Xiaoqin doesn't usually like chicken, but she liked this one so much she complained I didn't eat enough. Bowen doesn't usually eat meat, and he ate a third of a piece of chicken thigh by himself. This blew my mind. Sous Vide Prime Rib (page 194). This was relatively disappointing. Not because the result was bad, but because we'd had high hopes after the last two sous vide dishes. I didn't follow the instructions enough, and left the meat in the machine for 3+ hours instead of the recommended 50 minutes, because I read some other instructions on the internet. On the one hand, it was my loss, but on the other hand, it demonstrates the value of the book: the book's recipes so far out perform the internet, which is unusual. Sous Vide Duck Confit (pages 245-246). This was the most ambitious recipe that I tried from the book. It took about 18 hours of brining the duck legs in the refrigerator, and then about 27 hours in the Sous Vide machine. But it was excellent and better than some duck confit I've had in France! If you'd told me a year ago that I'd be able to make duck confit this good, I wouldn't have believed you. I'm not much of a foodie, and have eaten at Michelin 2-star restaurants that I considered terrible compared to say, Kabab & Curry's. I've also eaten at Google's cafetaria during the good years (2005-2007), and could taste the difference when I returned to Mountain View in 2008 after a stint in Europe. I would say that this book has revolutionized my approach and expectations for home cooking, and I cannot imagine not using the sous vide approach for meats cooked home if I can help it. I justified my purchase of my above set up based on the idea that I could easily return it to desertcart if I didn't like it. Well, I'm not going to return those machines. Furthermore, when I first heard about the 72 hour short-rib sous vide recipes, I thought, "3 days to cook dinner? That's ridiculous." I will now admit that my thoughts about the matter now are: "how could I do without my sous vide machine for 3 days?!!" I will now pay this book the greatest compliment I can: before I return this book to the library, I will either buy my own copy of Modernist Cuisine at Home, or the entire $530 6-volume set of Modernist Cuisine. Highly recommended. If you haven't tried it out, try it. If you're local and want to try it, talk to me and we'll work something out. And if you're an engineer who hates cooking and can't do anything right in the kitchen, you need this book.

## Features

- Modernist Cuisine at Home by Nathan Myhrvold with Maxime Bilet | The Cooking Lab | 2012 | Display box has a minor crack

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #86,002 in Books ( See Top 100 in Books ) #118 in Cooking Encyclopedias #137 in Cooking, Food & Wine Reference (Books) |
| Customer Reviews | 4.7 out of 5 stars 860 Reviews |

## Images

![Modernist Cuisine at Home - Image 1](https://m.media-amazon.com/images/I/71BcCri-WhL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 👩‍🍳 Modernist Cuisine at Home 🏡 🍔 🍱 🥞🍳🧇🍪🍩🧁
*by G***S on January 23, 2026*

I loved my At Home Modernist Cuisine so much I got the whole series! The second one I got was At Home Modernist Bread! It came with a beautiful book and companion cook book! Then I got the large set Modernist Pizza/Modernist Cuisine (The Art Of Cooking) then I got Modernist Bread. The books are beautiful reads with plated cuisines. It has science/history/theory behind the JAMES BEARD AWARD WINNING RECIPES! Knowing now I would have gotten the 5 book/recipe book series. They are worth the money! Love the books! There are books and a spiritual bound recipe book that is so beautiful with the series. The books are very high quality, and the information is outstanding! I already read the book and I’m dyslexic. That says alot, great read, clearly written, and really kept my attention to all the information inside! The detail of each book explaining about the topic is next to none! IF YOU ARE GOING TO CULINARY COLLEGE IT IS WORTH THE MONEY! Thank you for such a beautiful, purchase

### ⭐⭐⭐⭐⭐ If you're an engineer who hates cooking and can't do anything right in the kitchen, you need this book.
*by P***A on September 19, 2014*

Modernist Cuisine at Home is a cookbook. As such, it shouldn't be read end-to-end, but should be reviewed for the recipes it contains. However, it's more than a cookbook, since it's also an advocate for a different approach towards cooking, which is ideally suited for engineers and other folks (mostly men) who have little patience for acquiring skills associated with traditional cooking. I am just such a person, so the Modernist approach does have great appeal to me. As far as I can see, modernist cooking has a few principles: Use of modern technology. This includes pressure cookers, sous vide machines, and blow torches Accurate temperature control. This could mean water baths, or simply an oven safe probe stuck into the thickest part of the meat. An emphasis on time efficiency. Minimum prep time, and "fire and forget" formulas. I, on the other hand, was looking for the following: Minimum skill required, as well as prep effort. I can barely flip an egg over to make eggs over-easy. Anything more is just too much. Precise prescriptions. "A dash of baking soda" means nothing to me. I'd rather hear, "10g of baking soda." To my mind, Modernist Cuisine at Home meets a lot of this criteria. Much has been made about sous vide, but I didn't have a sous vide set up, so I first tried the other recipes that were easy: Slow Baked Chicken with Onions (page 242). The first time I did this the results were amazing. The prep work is weird, using brine injectors and slicing onions thinly, but my wife (who usually hates chicken) liked it a lot so I tried again. The second time was a disaster. I had to throw it away. The inconsistency of the oven made me willing to buy a Sous Vide setup. Pressure Cooked Lamb Shank (page 234). The first time I did it the results were good, but marred by my pressure cooker being not up to spec. I splurged, upgrading to a $30 Presto pressure cooker, and the second time I made it it was nothing short of incredible. The meat just peeled off the bone when I lifted the bone up, and the resulting lamb curry tasted great. In fact, the store-bought sauce did not do the meat justice. Carrot Soup (page 178). Since my visits to Rosenlaui began, I've admired their soups. Since I had a pressure cooker now, I could use their recipe to see if I could emulate the creamy soups that Rosenlaui did. The resulting texture is nothing short of amazing. It's quite a bit of work, since you have to pressure cook the carrots, then blend them, and then add carrot juice. This is eliminating the final step. But the soup is incredibly smooth and generally good stuff. I liked it a lot, but Xiaoqin is in general not a fan of Western style soups, so I guess I won't be making this again. All this convinced me that I should experiment with sous vide for a more consistent experience. It took a bit to figure out what to buy, so I'll list it here, in case you want to try it yourself: Sous Vide Supreme Demi. You don't need anything bigger, so don't waste your time with the other stuff. I didn't opt for a circulating bath heater, because the resulting decor would not please my wife. If you're single and cheap, try a manual rice cooker or crockpot and the DorkFood temperature controller. Iwatani Torch Burner. It burns butane cartridges you can easily get at Ranch 99. Easy on, easy off, and it doesn't look like industrial equipment. Seal-a-Meal Vacuum Sealer. If all you do is short recipes you can use zip-loc bags. You can also buy a package including the Sous Vide Supreme sealer, but the difference between reviews of this unit and reviews of the Sous Vide Supreme unit is huge, so I recommend buying this one. With this, I experimented with the following receipes: Sous Vide Salmon (page 276). OMG. This is melt-in-your-mouth type salmon. I couldn't believe how good this was. Xiaoqin doesn't like cooked Salmon, but she found this acceptable. I'm going to have to try cod one of these days. Sous Vide Chicken (page 244). You know how baked chicken always tastes dry? The reason the Slow Baked chicken receipe works is because you inject the chicken with enough brine so it doesn't dry out. Well, by cooking sous vide, you don't have to do that and the results are amazing. Xiaoqin doesn't usually like chicken, but she liked this one so much she complained I didn't eat enough. Bowen doesn't usually eat meat, and he ate a third of a piece of chicken thigh by himself. This blew my mind. Sous Vide Prime Rib (page 194). This was relatively disappointing. Not because the result was bad, but because we'd had high hopes after the last two sous vide dishes. I didn't follow the instructions enough, and left the meat in the machine for 3+ hours instead of the recommended 50 minutes, because I read some other instructions on the internet. On the one hand, it was my loss, but on the other hand, it demonstrates the value of the book: the book's recipes so far out perform the internet, which is unusual. Sous Vide Duck Confit (pages 245-246). This was the most ambitious recipe that I tried from the book. It took about 18 hours of brining the duck legs in the refrigerator, and then about 27 hours in the Sous Vide machine. But it was excellent and better than some duck confit I've had in France! If you'd told me a year ago that I'd be able to make duck confit this good, I wouldn't have believed you. I'm not much of a foodie, and have eaten at Michelin 2-star restaurants that I considered terrible compared to say, Kabab & Curry's. I've also eaten at Google's cafetaria during the good years (2005-2007), and could taste the difference when I returned to Mountain View in 2008 after a stint in Europe. I would say that this book has revolutionized my approach and expectations for home cooking, and I cannot imagine not using the sous vide approach for meats cooked home if I can help it. I justified my purchase of my above set up based on the idea that I could easily return it to Amazon if I didn't like it. Well, I'm not going to return those machines. Furthermore, when I first heard about the 72 hour short-rib sous vide recipes, I thought, "3 days to cook dinner? That's ridiculous." I will now admit that my thoughts about the matter now are: "how could I do without my sous vide machine for 3 days?!!" I will now pay this book the greatest compliment I can: before I return this book to the library, I will either buy my own copy of Modernist Cuisine at Home, or the entire $530 6-volume set of Modernist Cuisine. Highly recommended. If you haven't tried it out, try it. If you're local and want to try it, talk to me and we'll work something out. And if you're an engineer who hates cooking and can't do anything right in the kitchen, you need this book.

### ⭐⭐⭐⭐⭐ Ever read a book that changed your life?
*by S***O on April 24, 2013*

Have you ever read a book that changed your life? Coincidentally, I was asked that question last week and my answer was "no". Two days I ago, I received my copy of Modernist Cuisine at Home, and now my answer is a resounding "yes". It is so hard to review this book without invoking hyperbole, but I tell you this in complete honestly, it is the best book purchase I have ever made. If you are put off by the price, don't be. After you begin paging through it, you will realize that it is grossly UNDER-priced. Prior to reading this book -- and that's all I've been doing for the last two days -- I fancied myself a bit of a gourmet home chef. Friends and relatives would tell me that I should open a restaurant and that my dishes were as good as anything they had ever eaten. After reading MCaH, I realize that I was just a primitive, fumbling my way through the kitchen with the wrong tools and methods. I felt like a caveman who was so proud of his wall drawings suddenly exposed to the work of Da Vinci or Salvador Dali. The wonderful thing is that this book showed me the path to achieve that same level of artistry. MCaH doesn't make you feel bad about where you currently are as a cook, but rather fills you with excitement about what you will soon be capable of. MCaH is not simply a cookbook. It is an "at home" PhD course in how cooking and food actually work. By understanding this, you will understand how so much of what you thought you knew about food and preparation is wrong and how that has held you back from your true potential in the kitchen. The writing style is extremely accessible, with just the subtlest hint of humor, and I have never seen such a wonderful use of photography. For my "real life" job, I do a lot of teaching and deployment of Lean Manufacturing and I can say without hesitation that MCaH sets the bar for what any visual operating procedure or standard work should look like. In layman's term's, that means this is the best "how to" book you'll ever lay your hands on.

## Frequently Bought Together

- Modernist Cuisine at Home
- The Food Lab: Better Home Cooking Through Science

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*Store origin: GB*
*Last updated: 2026-06-11*