Modernist Cuisine Gallery
Unable to find practical information about sous vide cooking, he decided to write the book he had hoped already existed—one that provided a scientific explanation of the cooking process, the history of cooking, and the techniques, equipment, and recipes involved in Modernist cuisine. Inspired by this void in cooking literature, he decided to share the science of cooking and wonders of Modernist cuisine with others, hoping to pass on his own curiosity and passion for the movement. In 2011, Nathan founded The Cooking Lab, hired an interdisciplinary team that included scientists, research chefs, and writers, and published the much acclaimed five-volume 2,438-page Modernist Cuisine: The Art and Science of Cooking. That was followed by Modernist Cuisine at Home in 2012, which applies the insights of the original book in a format designed for home cooks. In 2013, he wrote The Photography of Modernist Cuisine.
Las Vegas Blvd Entrance
LOCATION IN MALL
Located on Level I near the spiral escalator