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.
Nearly 10 years ago we released our first coffee-table book, The Photography of Modernist Cuisine. That book showcased some of our favorite images from Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home. Today, we’re excited to reveal a brand-new book, Food & Drink: Modernist Cuisine Photography, which goes on sale […]
The best way to eat pizza is with others, which is one of the reasons pizza parties are universally beloved. Making pizza for a crowd, however, can present some logistical challenges, especially if you are only able to make one pizza at a time. These tips and tricks (the results of our team’s extensive experiments), […]
Whether you’re gearing up to make pizza or have someone special in your life that is, we’re here to help. We’ve put together this handy guide to essential pizza-making tools and equipment to help you stock up. This list features some of our favorite basic items that you’ll find in any well-stocked pizzeria as well […]
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
Geminid Meteor Shower: How to Watch Its Peak in Night Skies
A look at pizza science.
Secrets to Cooking Pro Pizza at Home: The Best Gear, Recipes and Tricks
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.