Breaking food down into pieces and then reconstructing it into magnificent art is the idea behind the "Modernist Cuisine: The Art and Science of Cooking" book set.
Nathan Myhrvold, a master French chef, scientist and computer genius, applied scientific research to the technology of cooking, along with fellow food scientists Chris Young and Maxine Bilet.
Despite the elaborate and delicate food creations featured in the books, Myhrvold said there is at least one recipe you can make yourself at home, and that's this Mac and Cheese recipe inspired by Harold McGee.
Mac and Cheese
1/3 cup water
about 1/3 cup wheat beer
2 tsp sodium citrate
1 tsp salt
1/4 tsp Iota Carrageenan
about 3/4 cup aged Gouda cheese, grated
about 1/3 cup sharp cheddar cheese, grated
about 1 cup of macaroni
Preparing the Mac and Cheese:
Whisk together the water, wheat beer, sodium citrate, salt and Iota Carrageenan in a medium-sized sauce pan and bring to a simmer.
Blend in the Gouda and cheddar cheese with the hot liquid mixture, until the cheese is completely emulsfied. Transfer to a shallow bowl and cool to room temperature. Refridgerate to set, about 30 minutes.
Return to the stove and boil the macaroni over high heat for about 7 minutes, until it is al dente. Add a pinch of salt. Do not drain. Whisk in the cheese-liquid mixture in with the pasta until the cheese is melted. Serve and enjoy.