Chances are if youâ€™re a certified science nerd or a foodie with a serious study habit, youâ€™ve at least heard of Nathan Myhrvold. In the mid-1990s Myhrvold took a leave of absence from his job as the chief technology officer at Microsoft to attend a professional chefâ€™s school in France. The lifelong love of the science of cooking not only spurred that trip, but also inspired his next project, Modernist Cuisine: The Art and Science of Cooking. Self-published with the help of co-authors Chris Young and Maxime Bilet, the 40-pound, six-volume cookbook provides an in-depth look into how the incorporation of science and technology in the kitchen can change the way we experience food. While its stunning, cutaway photography, 2,438 pages and 1,600 recipes deem this a one-of-a-kind find, the $625 price tag ($462.61 online), might just keep this one in stock. A perfect candidate for the top spot on that â€œFor The Foodie Who Has Everythingâ€ list? We think so. â€“Sarah C.