We’ve collaborated with National Geographic on an all-new photography book: Natural Wonders, which is now available. This marks the first time Modernist Cuisine founder Nathan Myhrvold’s nature photography has been featured in a dedicated volume, bringing his lifelong passion for exploration, nature, and photography to life in breathtaking, large-format detail. Over the course of 336 pages, you’ll wander the natural world and feel the awe of breathtakingly remote landscapes as well as the surprising poignancy of familiar spaces that humanity has carved out on our planet.
Sous vide can feel like a revelation when you first try it. By cooking food at a precise temperature in a water bath, you gain a level of control that traditional methods can’t match. Meats come out perfectly cooked from edge to edge, seafood stays tender and delicate, and even vegetables benefit from the consistency […]
A pressure cooker is a game changer for cooking food quickly while preserving flavor and nutrients. By sealing in steam and raising the pressure inside the pot, it raises the boiling point of water, meaning you can tenderize tough cuts of meat, cook beans without soaking, or develop deep flavors in stews and stocks in […]
Cooking great seafood is all about understanding what makes it unique. Fish and shellfish are naturally delicate, which means small changes in technique can make a big difference in flavor, texture, and moisture. Whether you’re preparing a perfectly cooked salmon fillet, tender mussels, or a classic lobster roll, a little science goes a long way. […]
Whipping siphons have transformed modern cooking, allowing chefs to craft airy foams, rapid infusions, and fizzy drinks with ease. Whether you’re looking to add a cloudlike foam to a dish, infuse fruit with flavorful syrup, or carbonate a cocktail, a whipping siphon is up to the task. Before you get started, be sure to subscribe […]
Fruits and vegetables may seem like simple ingredients, but a closer look reveals a long history of adaptation and survival. Many plants naturally protect themselves with bitter flavors, toxic compounds, tough fibers, or even physical barriers like spikes—defenses meant to deter animals from eating them. Fruits are a notable exception: They evolved to be sweet […]
We’ve all heard the phrase “oil and water don’t mix.” It’s true—and it comes down to basic chemistry. Water molecules are polar, meaning they have slight electrical charges that attract one another. Oil molecules are nonpolar and hydrophobic (literally, “afraid of water”), so they repel water molecules rather than blend with them. But in cooking, […]
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Modernist Cuisine Gallery by Nathan Myhrvold is proud to announce the release of the highly anticipated Intention and Detail collection. Inspired by the tradition and modernity of Japan and its cuisine, this collection is now available after its initial exhibition at THE GALLERY by Odo in New York City.
With Natural Wonders, award-winning photographer Nathan Myhrvold invites readers to see the beauty of the world through his eyes. Over the course of 336 pages, you’ll wander the natural world and feel the awe of breathtakingly remote landscapes, seemingly at the edge of the world, as well as the surprising poignancy of familiar spaces that humanity has carved out on our planet.
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 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.
