Myhrvold holds a doctorate in theoretical and mathematical physics as well as a master's degree in economics from Princeton University. He holds additional master's degrees in geophysics and space physics and a bachelor's degree in mathematics from the University of California, Los Angeles. At Cambridge University, Myhrvold did postdoctoral work with Stephen Hawking in cosmology, quantum field theory in curved space-time, and quantum theories of gravitation, all before starting a software company that would be acquired by Microsoft.
As his career developed, he still found time to explore the culinary world and photography. While working directly for Bill Gates as the chief technology officer at Microsoft, Nathan was part of the team that won the Memphis World Championship Barbecue contest; he worked as a stagier at Chef Thierry Rautureau's restaurant Rover's, in Seattle; he then took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne, in France.
Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several lifelong interests in photography, cooking, and food science. During this time, some of his photographs were published in America 24/7 (DK Publishing, Inc., 2003) and Washington 24/7 (DK Publishing, Inc., 2004). Unable to find practical information about sous vide cooking, he decided to write the book he felt was missing; one that provided a scientific explanation of the cooking process, the history of cooking, and the techniques, equipment, and recipes involved in Modernist cooking. Inspired by this void in cooking literature, he decided to share the science of cooking and wonders of Modernist cuisine with others, hoping to pass on his own curiosity and passion for the movement.
In the process of creating his first book, Nathan founded The Cooking Lab, hired an interdisciplinary team that included scientists, research chefs, and writers, and published the much-acclaimed six-volume, 2,438-page Modernist Cuisine: The Art and Science of Cooking, in 2011. That set was followed by Modernist Cuisine at Home, in 2012, which applies the insights of the original book in a format designed for home cooks. In 2013, he wrote The Photography of Modernist Cuisine, and The Cooking Lab partnered with Inkling to publish the Modernist Cuisine at Home app.
Had this in my cart for a while, then it went on lightning deal during Amazon Prime Day - yay!
Got it, and it was so big and heavy, need to use both hands to lift... Read more
Marvelous photography - great for the foodie or photographer.. A big book, well bound and high quality paper.
Retail price is a bit high, though
If you're the kind of person who buys a book like this, this is the kind of book a person like you should buy.Published 5 months ago by Michael Lee
Finally, we get to know how those photos were produced. Not much plot, but great food porn. If you're a photographer that cooks, this is the ultimate book. Read morePublished 16 months ago by J. Melanson
This is a beautiful, unique book and a photographic tour de force of the fundamentals of good food and the underlying mechanisms of food preparation. Read morePublished 18 months ago by Panda
Great source of ideas for food photography. The lessons that can be learned from these photos about lighting and composition will elevate every photographer's technique. Read morePublished 18 months ago by Amanda Thomas
The book was bought as a gift after a watching it's promotion on Bloomberg TV (C. Rose interviewed the author). Read morePublished 18 months ago by MK