"Culinary Innovation seems to be unpracticed if not unheard concept in hospitality industry. The prevalent tried and tested recipes and methods are the foundation of cuisines of today. The 'out of box' concepts just do not exist here and we are producing the replicas of the works of Great Escoffier and French Haute cuisine. To me culinary innovation is the one that can revolutionize the industry to an extent that it would have to rewrite the fundamentals of cooking. This book will shed light on four mega innovations in culinary domain namely Sous vide, Healing foods, Umami and Molecular gastronomy. It also explains how open source can be used as structure for culinary development. In the end there is a section of recipes that will surely interest all"