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Your Guide to Making Bread at Home

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.

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Discover the Iceland Series

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 Bread at Home

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

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

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

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.

Modernist Cuisine

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

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

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.


“Nathan gave it (the movement) a name and I think it was the perfect name. I’m in admiration of what he did. I think this is fantastic.”

Daniel Boulud

“The cookbook to end all cookbooks.”

David Chang

“This book will change the way we understand the kitchen.”

Ferran Adrià

Who We Are

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.