Modernist Cuisine at Home Nominated for Awards

Written by

We are thrilled to announce that Modernist Cuisine at Home has been nominated for a James Beard Award in the “General Cooking” category. Also nominated in that category are Canal House Cooks Every Day and What Katie Ate.

In 2012, winning the James Beard Award for Modernist Cuisine in the categories “Cookbook of the Year” as well as “Professional Cookbook” was one of the highlights of our year. We are very much looking forward to the award ceremonies. The award winners for cookbooks will be announced on May 3, 2013.

Modernist Cuisine at Home was also recently nominated for an International Association of Culinary Professionals (IACP) award in the category of “Food and Beverage, Reference/Technical.” In that category, The Art of Fermentation and Mastering Artisan Cheesemaking were also nominated. Last year, Modernist Cuisine won three IACP awards—in the “Professional Kitchen Books” category, the “Design” category, and also their newly created “Visionary Achievement” category.

On top of that, our CHOW.com video series, MDRN KTCHN, was nominated in the “Short Video Series” category. Kitchen Confidence on Food52.com and Master Class on Saveur.com were also nominated.

We are deeply honored to have been nominated for both the James Beard and IACP awards. Congratulations and best of luck to all other nominees!

MC Short-listed for “Life-Enhancer of the Year”

Written by

British design magazine Wallpaper has listed Modernist Cuisine as one of five life-enhancing products of the year. This may be the most eclectic short list we’ve ever found ourselves on. In the running are an ultra sophisticated toilet, a stop on a pilgrimage, an origami-like tote, and a home work space. We have to admit, from both a design perspective as well as a life-enhancing perspective, that’s some serious competition.

And the Nominees Are…

Written by


We are pleased to announce that Modernist Cuisine author Nathan Myhrvold has been nominated for an innovation award at this year’s StarChefs.com International Chefs Congress in the category for contribution to American cuisine.

While it’s always an honor just to be nominated, we are especially proud considering the steep competition. The full list of nominees includes:

John Besh
Daniel Boulud
Nathan Myhrvold
Marcus Samuelsson
Alice Waters

Wish us luck! And if you are going to this year’s Congress, be sure to check out MC coauthor Chris Young’s presentation on Monday, October 3, at 4:30 p.m.

MC Wins Top Award for Print Quality

Written by

The Benny AwardWe are proud to announce that Modernist Cuisine has won another best-in-the-world award, this time a coveted Benny (as in Ben Franklin), which is the top honor given in the prestigious Premier Print Award competition. The annual competition, run by the Printing Industry of America trade society, recognizes the highest-quality printed pieces in various categories from around the world. Modernist Cuisine took the highest prize in the cookbook category. Our printer, Artron Enterprise Group, also won Bennys for its work in art books, stochastic printing, and three other award categories.

The award will be formally presented in September at a gala in Chicago.

Dr. Nathan Myhrvold Receives Honorary Degree from CIA

Written by

During today’s graduation ceremony at the Culinary Institute of America, Nathan became the third person to be awarded an honorary degree from the institution. He delivered the commencement address at graduation ceremonies for the CIA’s Hyde Park campus, and later in the day delivered a presentation about Modernist Cuisine to more than 1,000 students.

Nathan and CIA President, Dr. L. Timothy Ryan

During Nathan’s address, he admitted that (despite having earned several advanced degrees) this was the first commencement he had ever attended. Following Nathan’s remarks, Dr. L. Timothy Ryan, the president of the CIA, rejoined him on stage and issued a proclamation making Nathan an honorary alumnus. For more details and photos, see the coverage on the CIA website.

 

Nathan Addressing Graduates

Dr. Kathy Merten gave the Invocation, which was followed by a speech given by student Jack Stoessel. Some in the audience were visibly moved by Stoessel’s remarks, which included the following quote from the song “Everybody’s Free (To Wear Sunscreen)” by Baz Luhrmann: “Don’t feel guilty if you don’t know what you want to do with your life. The most interesting people I know didn’t know at 22 what they wanted to do with their lives. Some of the most interesting 40-year-olds I know still don’t.”

 

Dr. Kathy Merten
Jack Stoessel

Modernist Cuisine to Enter the Cookbook Hall of Fame at the Gourmand World Cookbook Awards

Written by

Modernist Cuisine will be inducted into the Gourmand Hall of Fame of Cookbooks during the Paris Cookbook Fair on March 3, 2011. The Gourmand World Cookbook Awards, a unique international competition for the book sector that this year drew the participation of publishers in 154 countries, has named Modernist Cuisine the most important cookbook of the first ten years of the 21st century.

Modernist Cuisine Box Set
Best in the World Badge

“If Leonardo da Vinci was alive today, he would write a cookbook called The Codex of Cooking,” said Edouard Cointreau, the President of the Gourmand Awards. “This cookbook exists at last. It is Modernist Cuisine: The Art and Science of Cooking.”

The book was written by Dr. Nathan Myhrvold with Chris Young and Maxime Bilet, all respected scientists, prolific inventors, and accomplished cooks in their own rights. Bilet will receive the award in Paris on behalf of the team.

“Nathan, Chris, and I are thrilled that Modernist Cuisine is being hailed as such a significant culinary publication,” says Bilet. “We are very proud of the book and are honored to be recognized among the world’s leading culinary authors.” The Gourmand World Cookbook Awards adds only one book every year to its Hall of Fame, and Modernist Cuisine is just the tenth book to receive this high honor.

Modernist Cuisine: The Art and Science of Cooking is a six-volume, 2,438-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. Modernist Cuisine is a work destined to reinvent cooking.

The Gourmand World Cookbook Awards were founded in 1995 by Edouard Cointreau to honor those who “cook with words,” and to help readers and retailers find the best food and wine books published worldwide.

For more information, visit https://modernistcuisine.com/contact.