"This book will change the way we understand the kitchen." --Ferran Adrià"A fascinating overview of the techniques of modern gastronomy." --Heston Blumenthal
In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.
You should buy these books if you love cooking and you are curious about the chemistry involved in preparing food, the physical processes that take place in your pan or oven. For those geeks who love to cook and want to understand what is going on in their kitchen.
You can have a look at this pdf to see some of the contents you will find in the books.