NATHAN MYHRVOLD
THE
PHOTOGRAPHYOF MODERNIST CUISINE
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Honors for Modernist Cuisine:2012 Winner, Cookbook of the Year 2012 Winner, Cooking from a Professional Point of View—2012 James Beard Foundation Book Awards
“A masterpiece . . . the most important cookbook of the first 10 years of the 21st century.” —2011 Gourmand World Cookbook Awards
Winner, DesignWinner, Professional KitchensWinner, Visionary Achievement—2012 International Association of Culinary Professionals Cookbook Awards
Nominee, Life-Enhancer of the Year—Wallpaper* Design Awards 2012
In 2011, the publication of Modernist Cuisine: The Art and Science of Cooking changed the way the culinary world looks at food. That five-volume, 2,400-page work garnered the highest awards in food writ ing and widespread critical acclaim—not just for its fascinating insights into the revolution underway in cooking and the natural science that underlies all cuisine but also for its stunning and innovative food photo graphy. Modernist Cuisine at Home, published in 2012, extended this vision further to show how beautiful food can be created even by amateur cooks in home kitchens. Again, readers and critics raved at the visually exciting images.
Now Nathan Myhrvold and his creative team at The Cooking Lab are proud to present The Photography of Modernist Cuisine, a book of images—many never before published—that is a true feast for the eyes. The ultimate coffee-table book for food-lovers, photo-buffs, and anyone who enjoys beautiful and surprising pictures of food, The Photo graphy of Modernist Cuisine will be a prized possession and a treasured gift. The luxurious book offers substantially larger pages and paper of even higher quality than its predecessors—yet it is the most affordable print title to emerge from The Cooking Lab.
Hundreds of jaw-dropping photographs, including some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as a large number of new and unpublished photos, reveal the art of food as seen from intriguing new perspectives. Witness the intricate inner details of a blueberry, the time-frozen chaos inside a spice grinder, and the hypnotizing interplay of color and patterns in the juxtaposed flesh and skin of a salmon. See the magical view of a boil-ing pot of vegetables in canning jars sliced through the middle and the levitating layers of a Modernist grilled-cheese sandwich. A chapter in the back of the book reveals many of the special photographic tech-niques that the creative team used to achieve these stunning effects. Another section provides a peek behind the curtain into the research kitchen and photo studio of the Modernist Cuisine team.
Modernist Cuisine: The Art and Science of Cooking ($625)Now in English, German, French, and Spanish. Portuguese coming soon.
Modernist Cuisine at Home ($140)Now in English. German, French, Spanish, Italian, Portuguese, and other languages coming soon.
The Photography of Modernist Cuisine ($120)Full-spread photographs in this book are nearly 60% larger than those in Modernist Cuisine and Modernist Cuisine at Home
More than 125,000 copies in print
“A breakthrough in the photography of food and cooking.”—Vogue
“Truly gorgeous photography.”—The New Yorker
“Arguably the most beautiful, in-depth manual of cooking methods ever published.”—USA Today
“Food like you’ve never seen before.”—Smithsonian
“Big, beautiful, and worth the hype.”—The Washington Post
“The food photography is excellent . . . [and] even more compelling are the 36 illustrated photographs using kitchen tools and appliances . . . that have been cut in half.”—The New York Times
“A visual delight to pore through.”—Maclean’s
Praise for the images of Modernist Cuisine and Modernist Cuisine at Home:
“Extraordinary pictures.”—BBC
“Gorgeous photography.”—Wallpaper*
Honors for Modernist Cuisine at Home: Finalist, Food and Beverage Reference/Technical —2013 International Association of Culinary Professionals Cookbook Awards
Finalist, Short Video Series MDRN KTCHN—2013 International Association of Culinary Professionals Cookbook Awards
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Grinding pain d’épices powder
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Blueberries with seeds
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Trichinella in muscle
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The Photography of Modernist CuisineNathan Myhrvold
Photography by Nathan Myhrvold and The Cooking Lab Photography Team
isbn: 978-0-9827610-2-1
Retailers: To order, call Ingram Publisher Services (IPS)
at 888.790.0431
The Cooking LabBellevue, Washington U.S.A.
modernistcuisine.com
Contact us: [email protected]
