Nathan Myhrvold

Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals;...

Created by the same team behind the award-winning Modernist Bread, this new book reflects over four years of independent research into the fundamentals, methods, and science of making bread. Now all that wisdom has been distilled down into a 420-page, easy-to-use single volume, designed for home bakers. Inside you’ll find new features to simplify the bread-making process alongside delicious recipes,...

Modernist Pizza is the ultimate deep dive into one of the world's most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it's never been told before. The book is the culmination of our findings and discoveries in the deliciously diverse world of pizza, including, for the first time, a chapter...

The fine art of food. Take a deep dive into Modernist Cuisine founder and photographer Nathan Myhrvold's ever-evolving fascination with food in his new book Food & Drink: Modernist Cuisine Photography. This beautiful photo book features over 200 vibrant images showcasing food in new and surprising ways. Myhrvold uses cutting-edge photography techniques that combine custom-built cameras and robotics with creativity,...

A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist Cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as ElBulli, The Fat Duck, Alinea, and wd50 have incorporated a deeper understanding of science and technology into...

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 team, all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. Change the way you think about food: Modernist Cuisine at Home opens up...