-THIS CLASS HAS SOLD OUT- Join Francisco Migoya, head chef and co-author of Modernist Pizza, for a once in a lifetime opportunity to experience a cooking class in the famed Modernist Cuisine lab. The Bellevue lab is home to their state-of-the art ... Read more...
Pizza is one of the most beloved foods in the world—the whole month of October is even dedicated to it in the United States. This National Pizza Month, we couldn’t be more excited to release Modernist Pizza, which is now officially on sale. Some ... Read more...
High-Resolution Photography of Snowflakes with a Field Microscope Read the article written by Nathan Myhrvold here.... Read more...
Nathan Myhrvold, the founder of Modernist Cuisine and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and Modernist Bread, has had a passion for science, cooking, ... Read more...
Distribution Information Are you a retailer that is interested in carrying Modernist Cuisine books? Please see our distribution information to learn more. Modernist Bread North American Distribution Ingram Publisher Services (IPS) acc... Read more...
Finalist, International Association of Culinary Professionals Awards, Photography category (2014)... Read more...
Winner (Gold), IndieFab Awards, Photography category (2013)... Read more...
Winner (Bronze), PubWest Design Awards, Best Photography (2014)... Read more...
Winner, Gourmand World Cookbook Awards, Best Cookbook Photography in the U.S.A. and Best Cookbook Photography in the World categories (2014)... Read more...
“Science tackles myth and tells us what’s really going on in this magnum opus to bread, western civilization’s greatest, and most culturally significant food (except maybe pizza). Stunning, museum-worthy photography (scanning electron microscop... Read more...