At 312 pages of LumiSilk 200 gsm art paper, printed using the best technology available, this is a massive and stunning book. The large-format spreads are almost 60% bigger than those in Modernist Cuisine.
The Photography of Modernist Cuisine features 405 photos: 127 of the best photos previously published, 152 photos that were never published, and 126 new photos. Chapters focus on plants, animals, cutaway images, cooking, and interesting phenomena associated with food.
A chapter on the techniques of Modernist food photography pulls back the curtain at The Cooking Lab to explain, in a highly visual way, how we captured and digitally edited our most distinctive images. We share details on the cameras, lenses, software, and lighting techniques that we used to create the images in the book.
We recount an interesting backstory for each photo: culinary details, historical and cultural context, a bit of scientific background, and even insights into how the photo was captured.
“It’s by far the most edifying and inspiring how-to book on food photography we’ve seen.”
Dr. Nathan Myhrvold, author of The Photography of Modernist Cuisine and co-author of Modernist Cuisine and Modernist Cuisine at Home, has had a passion for cooking and photography since he was a boy. By the age of 13, Myhrvold had already cooked the family Thanksgiving feast and transformed a bathroom into a darkroom.