This thesis explores the complex task of translating modern gastronomic texts, taking the Spanish translation of the series Modernist Cuisine as a case study. It analyzes strategic and methodological decisions that reveal a functional and adaptive approach to translation, which demonstrate a deep understanding of the field and an adjustment to the demands of the publishing market and the expectations of the target audience. This analysis examines the translation strategies employed to address the specific technical, cultural, and conceptual challenges in Modernist Cuisine. The study is based on theories of specialized languages and specialized translation, with a particular emphasis on gastronomy. It also underscores that gastronomic translation represents a dynamic exercise in decision-making and problem-solving, requiring considerable human intervention to achieve adequate precision and contextualization.