Myhrvold N. et al. Modernist Cuisine: The Art and Science of Cooking. Volume 2

Bellevue, WA: The Cooking Lab, 2011. - 473 p.
Modernist Cuisine consists of five major volumes plus a spiral-bound kitchen manual, which reprints recipes and reference tables from the major volumes on water-resistant paper for use while cooking.
Techniques and Equipment, includes a chapter on the science and techniques of traditional cooking, which it explains by making extensive use of illustrations and photography. This volume also contains chapters on modern cooking approaches, including baking in combi ovens and water-vapor ovens, cooking sous-vide, and cooking with a wide range of advanced equipment and ingredients, from homogenizers and vacuum pumps to liquid nitrogen and dry ice.