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Every self-confessed foodie take note…there’s a new sheriff in town and it’s going to change the way we eat forever.

It’s no secret that any foodie worth their weight in butter has a collection of cookbooks and among those cookbooks are classics like Julia Child’s Mastering the Art of French Cooking, Larousse Gastronomique and the true symbol of foodie supremacy Auguste Escoffier’s Ma Cuisine. But foodie buzz has reached fever pitch with the release of Modernist Cuisine: The Art and Science of Cooking and for good reason. Modernist Cuisine shatters alot of cooking myths through extensive testing and research and every James Beard-winning chef in America is singing the cookbook’s praises.

According to David Chang of Momofuku in New York City, Modernist Cuisine is “the cookbook to end all cookbooks” because it helps us understand the food we eat, why it tastes so good and which cooking methods are a complete waste of time. For example, did you know that plunging food into ice water does not stop the cooking process or that boiling is a faster cooking process than steaming?

How about the fact that low cost pots and pans can perform better than expensive ones when tested head-to-head? And in the yuck-is-so-good department that deep-fried food does indeed taste best and browns better when the oil is older?

The six volume, 2,438 page cookbook set also explores the new foodie trend of using scientific technology in cooking. With molecular gastronomy, chefs can achieve new flavors and textures by using cooking methods like water baths, centrifuges, homogenizers and emulsifiers to create inventive and fantastical meals à la Grant Achatz at Alinea in Chicago, Ferran Adrià at El Bulli in Spain, or José Andres at Mini Bar in Washington, DC.

Modernist Cuisine is a must-have for any aspiring chef or home cook who seeks greatness in the kitchen and considering that Modernist Cuisine is consistently sold out, even at a whopping $625, it is destined to become a classic.

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