Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet.
Italian cuisine | Chinese cuisine | French cuisine | Indian cuisine | German cuisine | Japanese cuisine | Thai cuisine | British cuisine | Greek cuisine | Mexican cuisine | Malaysian cuisine | Indonesian cuisine | Turkish cuisine | Louisiana Creole cuisine | Korean cuisine | Irish cuisine | Cantonese cuisine | Romanian cuisine | Portuguese cuisine | Lao cuisine | Dutch cuisine | Cuisine of the United States | Brazilian cuisine | Belgian cuisine | Philippine cuisine | Moroccan cuisine | Cuisine of the Southern United States | cuisine | Cuban cuisine | Catalan cuisine |
The technique was originally discovered by Unilever in the 1950s (Potter 2010, p. 305) and brought to the modernist cuisine by the creative team at elBulli under the direction of executive chef Ferran Adrià.