Modernist Cuisine founder Nathan Myhrvold traveled to Lake Geneva to photograph the iconic The Fork of Vevey. This incredible photograph is part of a new series of landscapes that just arrived at Modernist Cuisine Gallery.
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.
As of March 17, 2020, all locations of Modernist Cuisine will be closed until further notice. The health and safety of our employees and clients is our top priority, and while it saddens us to have to take these measures, this is in the best interest of our communities as COVID-19 continues to spread.
While the gallery storefronts are closed, we will continue to produce and sell artwork via phone and email. Reach out to us at info@modernistcuisinegallery.com to connect with our team.
It happens to the best of us. You wait many hours for your dough to proof so that you can bake it, and then, somehow, you forget about the dough (it’s easy to do, especially when you’re juggling meal prep during the holidays), and it overproofs. You may have even baked the overproofed dough, hoping […]
We’ve been hard at work for the last year learning everything we can about the art, science, and history of pizza. Now we want to hear from you. Today we launched an online research contributions portal that we hope will encourage you to join in on our research process. Whether you love diving deep into research […]
One of the most important discoveries we made while developing and refining the recipes in Modernist Bread is that yeast is among the most resilient life-forms we’ve ever encountered (and we encounter many in our lab, which we share with a bunch of biologists). As it turns out, freezing temperatures do not kill all the […]
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For this new series of panoramic landscapes, Nathan traveled to the French and Swiss Alps to explore the incredible food culture and traditions of this stunningly rugged region, which is famous for its wines, cheeses, and Michelin-starred restaurants. Idyllic Haute-Savoie dairy cows, storybook lakeside vineyards, a breathtaking sunset, and The Fork of Vevey—it’s all here.
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 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 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 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, 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.
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.
Mexipan 2020