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We’ve collaborated with National Geographic on an all-new photography book: Natural Wonders, which is now available. 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.
If you’ve ever tried melting cheese for mac and cheese and ended up with a greasy, clumpy mess instead of a velvety sauce, you’re not alone. Traditional fixes like flour or cornstarch often dull the flavor and weigh the dish down with a pasty texture. Fortunately, there’s a better way, and it starts with a […]
Neapolitan pizza is a popular style and it’s easy to see why that is. With its signature charred bubbles (called leoparding) and soft yet airy crust, this pizza is baked in a scorching-hot oven at 840–900°F, ensuring a crisp bite and quick bake in just 60–90 seconds. But what makes this pizza so special, and […]
When you “score” dough, you’re creating a slit (or slits) in the top of the loaf before baking. Scoring is a crucial step for most doughs because it facilitates the necessary expansion of a loaf. Not all doughs need scoring, and it can sometimes be just for aesthetic purposes depending on the bread type. We […]
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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.
“Nathan gave it (the movement) a name and I think it was the perfect name. I’m in admiration of what he did. I think this is fantastic.”
Daniel Boulud
“The cookbook to end all cookbooks.”
David Chang
“This book will change the way we understand the kitchen.”
Ferran Adrià
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.
