We’ve collaborated with National Geographic on an all-new photography book: Natural Wonders, which is now available for preorder. On sale October 14, 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.
Cheese comes in many shapes, textures, colors, and flavors. While many cheeses melt exceedingly well and brown slightly as pizza dough bakes, others either do not melt at all or melt with noticeable fat separation. A good melt is achieved with the right combination of moisture content, fat content, and acidity in the cheese. When […]
Yeast is the engine of bread making. It is important for leavening the bread and also affects the flavor and smell of bread. The longer the period of fermentation, the more pronounced the yeast flavors become because the microbes have more time to produce aromatic compounds. Yeast also contributes to the crust’s color by releasing compounds critical to the […]
Sourdough starter, which we refer to as levain, is made by mixing flour and water, then leaving the mixture to sit, uncovered, at room temperature until the microscopic yeast cells and lactic acid bacteria (LAB) that are present in the flour begin feeding. Within days, you will see signs of fermentation. (You can also start […]
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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.