Modernist Cuisine: Volume 3 – Animals and Plants

 

Name: Modernist Cuisine: Volume 3 – Animals and Plants

✍️ Author: Nathan Myhrvold, Chris Young, and Maxime Bilet

🏷️ Keywords: modernist cuisine, food science, molecular gastronomy, animals and plants, culinary innovation, Nathan Myhrvold, Chris Young, Maxime Bilet, scientific cooking, visual food art, cookbook

📝 Short Description: Part of the groundbreaking Modernist Cuisine series, Volume 3 explores the biology, chemistry, and culinary potential of animals and plants. With stunning visuals—including stylized cross-sections and X-ray imagery—the book dives into the anatomy of ingredients and the science behind their transformation. A fusion of research and artistry, it’s an essential resource for chefs pushing the boundaries of technique, flavor, and presentation.