Modernist Cuisine: The Art and Science of Cooking

Chef Chris Young has earned a reputation for applying science and technology in the kitchen. He opened the experimental kitchen at The Fat Duck restaurant in Berkshire, England, working under world-famous chef Heston Blumenthal and overseeing development of the restaurant's most innovative dishes. Young completed degrees in mathematics and biochemistry at the University of Washington and left behind his doctoral work for a job as chef at one of Seattle's top restaurants. He has written extensively on the science of food and cooking for The Fat Duck Cookbook and has published scholarly research in the Journal of Agricultural and Food Chemistry and Food Science. He is coauthor of the forthcoming Modernist Cuisine, a comprehensive, illustrated six-volume set dedicated to the science and technology of cooking. Part of the National Affairs Series on Innovation.