This cookbook is a seminal work — something to be read and put on display and talked about. Something like The Decline of the Roman Empire or The Art of War, but for the kitchen.

A squadron of chefs and culinary minds came together under the roof of an 18,000 square-foot warehouse to come to the conclusions made in Modernist Cuisine: The Art and Science of Cooking. It took them several years to even perform the research necessary, and the project was led by Microsoft’s former Chief Technology Officer, Nathan Myhrvold.

This work was composed over several years by a team of dozens of chefs and assistants — led by Chris Young and Maxime Bilet — in an 18,000-square-foot warehouse, the laboratory of Dr. Myhrvold’s company, Intellectual Ventures, including a large machinist area and about 4,000 square feet for the kitchen and photo studio. The book is really five books, each exploring realms of the modern food cycle in depths previously unknown to this craft.

Usually $500 for the set, Prime Day brings the greatest cookbook of our time down just below $400. This deal will last until 12:20 p.m. EST.

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