Food & Drink: Modernist Cuisine Photography features a fresh collection of more than 200 mouthwatering photographs. Spanning 216 pages, it beautifully showcases how Nathan and the team play with different photography techniques, equipment, styles, and perspectives to capture foods and drinks we all love in a new light.
We are deeply saddened to learn of the passing of our friend Chef Thierry Rautureau. Here are a few words from our founder Nathan Myhrvold: Thierry was a friend and a mentor. He taught me many important things about being a chef. I loved going to Rover’s. I went there frequently as a customer and […]
You can make pizza without cheese. You can make it without toppings. But to many, pizza is not pizza without some kind of sauce on top, which is why learning to improve your tomato sauce can seriously elevate your pizza. Here, you’ll discover quick and easy ways to elevate the flavor profiles of your tomato […]
Iceland is a land of astonishing natural wonders that captivate the hearts and minds of visitors from around the world. These wonders of nature provide an ethereal, otherworldly canvas for adventurous photographers, which was why Nathan was so eager to capture Iceland’s diverse and breathtaking landscapes. Though the aurora borealis was what originally inspired his […]
Nathan Myhrvold: How to Look at the Familiar in an Unfamiliar Way
How I use my unique camera rigs to take spectacular aurora images
Master of All Trades Nathan Myhrvold
Pizza: Origin, Culture and Making it with Nathan Myhrvold
Nathan Myhrvold’s Latest Tome Transforms Pizza into Literal Works of Art
Microsoft to “Modernist Cuisine:” A Deep Dive Into Pizza
Modernist Cuisine Gallery by Nathan Myhrvold is proud to announce the release of his highly anticipated Iceland Collection Series. As we move into the winter season there is truly no better time to release these 22 breathtaking photographs. The series showcases the ethereal allure of the northern lights and the rugged beauty of Iceland.
Modernist Pizza is the culmination of exhaustive research, travel, and experiments to collect and advance the world’s knowledge of pizza. Take a look inside the definitive guide to one of the world’s most popular foods.
Food & Drink: Modernist Cuisine Photography features a fresh collection of mouthwatering images from photographer Nathan Myhrvold and the Modernist Cuisine team. It captures the stunning details of the foods and drinks we love from a surprising, playful perspective—it’s a visual feast served up in a gorgeous coffee-table book.
Modernist Pizza , the next book in the award-winning Modernist Cuisine series, explores the science, history, equipment, techniques, and people that have made pizza one of the world’s most popular foods. Spanning over 1,700 pages, the multivolume set is much more than a cookbook: it’s an indispensable resource for anyone who loves pizza.
Modernist Bread places the latest scientific research and state-of-the-art applications into the hands of anyone searching for answers about bread making. Spanning over 2,600 pages, it is the largest, most comprehensive book ever written about bread.
The book that started a revolution. At 2,438 pages, Modernist Cuisine: The Art and Science of Cooking broke the rules for what a cookbook can be; it quickly became an instant classic and a trusted resource for top chefs around the world.
Modernist Cuisine at Home opens up a new world of culinary possibility for home cooks. Filled with helpful scientific insights, and mouthwatering recipes, this 456-page volume makes it easy to bring dining of the highest quality to your own dinner table.
The Photography of Modernist Cuisine is a feast for the eyes. This massive and stunning art book features 312 pages of incredible photographs from Nathan Myhrvold and his photography team as well as the techniques and stories behind the images.
Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial department—all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.