Books like modernist cuisine

Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking.

It is notable for the use of elaborate equipment that many non-professional kitchens lack (sous vide machines, vacuum-chamber sealers, culinary centrifuges, culinary torches, high-precision gram scales) and for its lush photography, particularly its tricky cross-sectional images of ovens, BBQs or woks (and the food being prepared inside), apparently caught in the act of cooking, though this isn't physically possible; each individual part of the apparatus was hand-cut in a nearby metal shop, and the food—already cut in half— was added with hasty, high-speed photography and combined into a finished image in post production.