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This article really needs to be rewritten from a NPOV. It's hopelessly skewed, and full of peacock language and fluffery. 17:53, 23 April 2012 (UTC) — Preceding unsigned comment added by 70.56.134.134 ( talk)

The opening paragraph contains an apparent contradiction which, at the very least, needs explanation, as to the book being published in 2011, but winning an award in 2010 as the most important cook book of the first decade of the 20th Century… Jock123 ( talk) 12:48, 26 October 2017 (UTC) reply

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I just added the following paragraphs to the lead:

In 2012, Modernist Cuisine was condensed and adapted as the single-volume Modernist Cuisine at Home, better suited for the home cook, but which continues to feature the scientific recipe layout, with ingredients specified in traditional American volumetric units for convenience, as well as the more precise S.I. units of mass better suited to culinary science.

The Modernist Cuisine Team subsequently published the 2,642-page Modernist Bread: The Art and Science (2017) and have announced work in progress on Modernist Pizza (forthcoming).

I also created inbound redirects for all three bold additions.

It seems to me that it might be better if Modernist Cuisine defined itself as a book series and covered each of these four titles (maybe or maybe not also the associated photography book).

But the book sidebar is heavyweight, and I don't see how to stuff four books there.

So for now, at least a poor-man's authoritative mention for the associated tomes. — MaxEnt 22:30, 10 May 2019 (UTC) reply