Special offer: Order Modernist Cuisine: The Art and Science of Cooking and the 2017 companion wall calendar through Amazon.com and receive $15 off of the book while supplies last. See full product description below for details. Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 2,438 pages explore the history of cuisine and explain the science of cooking in a way that’s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science, with careful attention to practicality and applicability in the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen. Love Modernist Cuisine? We do too—which is why we’ve put together this special bundled deal for you. Now when you order the Modernist Cuisine: The Art and Science of Cooking and the companion 2017 calendar, you will receive a coupon for $15 off of the price of the book, effectively making the calendar free. This coupon is only available with the purchase of the calendar and while supplies of the calendar last. Here’s how it works: 1. Purchase your Modernist Cuisine wall calendar. 2. The coupon for a $15 savings on the price of the book will become available after the transaction is complete. You won’t immediately see the coupon-- it will be waiting for you when you’re ready to preorder the book. 3. Go to the Modernist Cuisine: The Art and Science of Cooking landing page. 4. Add the book to your cart. The coupon will automatically appear under the price of the book when you view your shopping cart or on your Amazon coupon homepage. 5. Click or tap on the “Clip Coupon” button. This will apply the coupon discount to the book. 6. Proceed to checkout. The coupon savings will appear on the final order page under the ‘Place your Order’ button. The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staff—all dedicated to advancing the science of the culinary arts through creativity and experimentation.