We poured through everything we learned about bread and distilled all that wisdom down into an essential, single-volume guide to making bread at home. Filled with innovative techniques, delicious recipes, and time-saving tips, Modernist Bread at Home has been thoughtfully tailored to the needs of home bakers so that you can get great results in your kitchen, regardless of how much experience or time you have.
Enriched breads are a delightful evolution from the simple, humble beginnings of flour, water, salt, and yeast. By adding ingredients like fats, eggs, milk, and sugar, bakers create a wide array of breads with unique textures, flavors, and aromas. Unlike lean breads, which are known for their crackly crusts and open crumb structure, enriched breads […]
Sourdough starter (or what we call “levain”) is a living, breathing organism that plays a crucial role in the art of bread making. However, just like any living thing, it takes some work and commitment to take care of—and doesn’t come without its challenges. Starters, for example, can easily become inactive. This can happen for […]
When it comes to making crusty loaves of bread, one of the biggest challenges home bakers have to contend with is home ovens. If you simply bake a loaf of bread in your oven, as water evaporates from the surface of the dough, it will begin to dry out and thicken. Even if all the […]
After Decades In High Tech, Nathan Myhrvold Wants Us All To Make Perfect Bread At Home, Part 1 and 2
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The Marvelous World of Modernist Cuisine
Learn ‘Modernist’ Bread Making Basics With This Free Online Course
Icy beauty: Renowned photographer captures the elusive beauty of a snowflake.
Scientist, chef, photographer and inventor Nathan Myhrvold
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.
Created by the same team behind the James Beard award-winning Modernist Bread, Modernist Bread at Home helps home bakers fit bread making back into their weekly routine. This 420-page essential volume compiles practical techniques, foundational recipes, time-saving tips, and scientific insights—all the result of hundreds of experiments—which have been updated and tailored specifically to the needs of home bakers.
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 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.