‘The cookbook to end all cookbooks’. That’s what culinary guru David Chang has called Modernist Cuisine, the six-volume cooking tome that’s due out in March. The brainchild of Nathan Myhrvold, the former Chief Technology Officer at Microsoft, the book’s 2,400 exquisitely illustrated pages explore the physics of food and describe some über-sophisticated techniques like how to cook ‘sous vide’ (hint: you need a vacuum-sealed bag and many, many hours).
La Puglia in un piatto is food porn with swagger. Deep, midnight blue mussels are scattered nonchalantly with emeralds, creams, and reds that pop like confetti off the cookbook’s page. Golden mushrooms sit like kings in a stark white ramekin beside a sprinkling of herbs and a rich yellow drizzle of olive oil. Counter to each of these mouth-watering photos lies striking illustrations and plates that rock a contemporary, pop-culture vibe.
Ok I made fun of the Flux Sausages, but this monochrome cookbook, which has recipes for six three-course meals — black, blue, red, green, yellow, and white — is awesome and I want it.
More or Less: A Cookbook is a beautiful collaboration between designer Lottie Crumbleholme and illustrator Emma Löfström. Together, both women created a visually striking project ‘centered around food, conversation, and the ecological impact’ of how we eat.
I’m not eating pasta right now (avoiding gluten), but it’s still one of my favorite foods, and this beautiful cookbook designed by Caz Hildebrand and written by chef Jacob Kenedy of London’s Bocca di Lupo gets me salivating in so many different ways.