In Part One of this three-part series, I described how we developed the recipes for Modernist Cuisine. In this second installment, I will shed some light on how we captured the high-quality, amazingly vivid photographs found in the book.
Most of the credit for the imagery in Modernist Cuisine goes to Ryan Matthew Smith, our photographer, who seems to make every frame explode with detail and vibrancy. But for every photo that causes a reader to say, “That’s crazy; how did they do that?” a member of the kitchen team likely did something risky to get that shot.
One photo in particular has attained near-legendary status due to its level of danger: the Pad Thai cutaway. The picture is already impressive because of the use of the cutaway technique, a method frequently employed throughout the book. (We have the luxury of working near a machine shop, so anything that a chef might want cut in half, such as an appliance, can usually be sliced within a day or two.)
The famous Pad Thai Cutaway photo features a cutaway wok with all of the ingredients for pad thai suspended above it in mid-flight, including the noodles. To capture the realism of noodles being wok-fried, Max and Ryan had to toss all of the components, in smoking-hot oil, as high as possible into the air. This is a feat that turns out to be akin to juggling napalm.
The Pad Thai Cutaway features a halved wok containing sizzling hot oil, noodles, and the dish’s other components.
While no chefs were harmed (much) in capturing images for the book, it is important to note that for every remarkable shot that graces the pages of Modernist Cuisine, someone on the kitchen team spent hours making it work, often by doing something many people would consider crazy.
Check back again soon for the final installment of this three-part series, in which I’ll explain how the kitchen team developed the parametric recipes and tables found in Modernist Cuisine.
2 Responses to “Inside The Lab with the Modernist Cuisine Kitchen Team: Food Styling”
Great work guys. Can’t wait to get the book set and explore the techniques!
I recently starting pressure cooking all my stocks, soups, and alot of meats that I would usually braise. I researched what goes on inside the pressure cooker, but don’t really know what it looks like inside. All the pressure cookers I see are aluminum or stainless steel. Anyway we you guys can fabricate a pressure cooker that you can see through? D