From the Gallery

Yellowknife Flurry

The perfect beauty of snowflakes, in unbelievable clarity and detail. Available now at Modernist Cuisine Gallery.

 

Everything You Need to Know About Bread

Whether you’re making your first sourdough starter or are ready to master Panettone, we’ve got you covered. Modernist Bread contains fresh insights, techniques, and recipes that will surprise and delight you—and help you make better bread.

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Discover the Hidden World of Snowflakes

Few things are as delicate and ephemeral as a snowflake, which is one of the reasons Nathan felt compelled to tackle the subject matter for his new micro-photography series at the gallery. Altogether, these tiny, intricate crystals play a crucial role in the global water cycle and thus food production.

 
 

A Look Inside the World of Modernist Cuisine

Visual imagery is a huge part of Modernist Cuisine. See the how this all bread sculpture, a tribute to Giuseppe Arcimboldo, came together during the making of Modernist Bread.

 

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 passionate and curious home cooks. Filled with helpful scientific insights, mouthwatering recipes, and step-by-step guides, 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.

Modernist Pizza

Modernist Pizza, the next book in the award-winning Modernist Cuisine series, will explore the science, history, equipment, techniques, and people that have made pizza so beloved. Join our mailing list for announcements and updates while work on the book is underway.

 

“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.