Modernist Cuisine and how to buy cookbooks

There are plenty of reasons to buy Modernist Cuisine: The Art and Science of Cooking.

The trouble is that all Australian retailers rip us off so I would, when it becomes available, buy it online

If you are unfamiliar with the book, it is the brainchild of former Microsoft chief technology officer Nathan Myhrvold who holed himself up in a 1670 sq m warehouse with assorted chefs, geeks, scientists, cheffy geeks and food journalists to create the definitive six volume work on food. A sort of latter day Larousse Gastronomique for the 21st century.

I haven’t seen the work as it has sold out and reprinting is delayed. But you can read Michael Ruhlman’s excellent review in Epicure here (reprinted from The New York Times).

I’ve ordered the book and hopefully it will be with me by August, paying (partly thanks to favourable the exchange rate) about $430 for it. If I’d ordered it locally from Dstore it would be $1,308.15 or at Angus and Robertson $1,205.95.

So if you want to buy this book and support this blog head over to Amazon (for whom I am an affiliate) and save yourself $700 or $800. I’d suggest regularly checking for the best price on the utterly brilliant Booko, a local site that compares the prices of books online and in local stores.

In fact, if you want to buy any cookbook, head over to Booko first.

Oh, and if you want to find more about Modernist Cuisine, visit its website.