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The Photography of Modernist Cuisine Hardcover


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The Photography of Modernist Cuisine + Modernist Cuisine at Home + Modernist Cuisine: The Art and Science of Cooking
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Product Details

  • Hardcover: 312 pages
  • Publisher: The Cooking Lab (October 22, 2013)
  • Language: English
  • ISBN-10: 0982761023
  • ISBN-13: 978-0982761021
  • Product Dimensions: 16.8 x 13.5 x 1.5 inches
  • Shipping Weight: 12.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #232,186 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

DR. NATHAN MYHRVOLD is chief executive officer and a founder of Intellectual Ventures. Before founding his invention company, Myhrvold was the first chief technology officer at Microsoft. He left Microsoft in 1999 to pursue several interests, including a lifelong interest in cooking and food science.

Myhrvold competed on a team that won first place in several categories at the 1991 World Championship of Barbecue, including first prize in the special pasta category for a recipe that Myhrvold developed on the day of the contest.

After working for two years as a stagier at Seattle's top French restaurant, Rover's, Myhrvold completed culinary training with renowned chef Anne Willan at the Ecole De La Varenne. In addition, he has worked as Chief Gastronomic Officer for Zagat Survey, publisher of the popular Zagat restaurant guidebooks. Through his many visits to the world's top restaurants, Myhrvold has become personally acquainted with many of the leading modernist chefs and the science-inspired cooking techniques they have pioneered.

Myhrvold's formal education includes degrees in mathematics, geophysics, and space physics from UCLA, and Ph.D.s in mathematical economics and theoretical physics from Princeton University. In his postdoctoral work at Cambridge University, Myhrvold worked on quantum theories of gravity with the renowned cosmologist Stephen Hawking.


More About the Author

DR. NATHAN MYHRVOLD is chief executive officer and a founder of Intellectual Ventures. Before founding his invention company, Myhrvold was the first chief technology officer at Microsoft. He left Microsoft in 1999 to pursue several interests, including a lifelong interest in cooking and food science.

Myhrvold competed on a team that won first place in several categories at the 1991 World Championship of Barbecue, including first prize in the special pasta category for a recipe that Myhrvold developed on the day of the contest.

After working for two years as a stagier at Seattle's top French restaurant, Rover's, Myhrvold completed culinary training with renowned chef Anne Willan at the Ecole De La Varenne. In addition, he has worked as Chief Gastronomic Officer for Zagat Survey, publisher of the popular Zagat restaurant guidebooks. Through his many visits to the world's top restaurants, Myhrvold has become personally acquainted with many of the leading modernist chefs and the science-inspired cooking techniques they have pioneered.

Myhrvold's formal education includes degrees in mathematics, geophysics, and space physics from UCLA, and Ph.D.s in mathematical economics and theoretical physics from Princeton University. In his postdoctoral work at Cambridge University, Myhrvold worked on quantum theories of gravity with the renowned cosmologist Stephen Hawking. www.modernistcuisine.com

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Customer Reviews

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Very high quality reproduction.
Amanda Thomas
It weighs twelve lbs. looks great on the coffee table but not possible to hold and read.
E. Olt
It is both a great photography book and an excellent book about cuisine.
Panda

Most Helpful Customer Reviews

21 of 23 people found the following review helpful By D. Cutter on October 9, 2013
Format: Hardcover Verified Purchase
So... if you are looking for recipes or more of the Modernist Cuisine techniques, look elsewhere. This is a photography book - for food.

That said, it is an AMAZING photography book for food. My only fault would be that often the pictures are lessened in impact by having to go across the page divide. I would have much rather seen them confined to a single large page. And double the photos. (It also ruins the ability to carve up the book if you have wall space you'd like covered! Sacrilege I know, but consider that $90 is cheap to create some amazing wall art)

And I do mean large - like any good photography book, this thing is HUGE. Like, no bookshelf storage for this one... it dwarfs even the MC cookbooks in their case, and makes the Fat Duck large cookbook look tiny. However, it'll likely fit in well if you have other large art books.

So, a reduce a star only because they made the choice of crossing pages with the photos, and I frankly think it ends up detracting from many of the pictures, especially since the boo is big enough, you can't get a good flat lay from the spine. Other than that, this is an amazingly well shot book, and maintains the ultra high quality of Nathan's printing efforts.
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9 of 11 people found the following review helpful By Michael Perini on November 2, 2013
Format: Hardcover Verified Purchase
Amazingly beautiful book of great photographs. Would have liked more explanation in "Making of" book. There seem to be whole sections with little or no background.
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5 of 6 people found the following review helpful By MK on January 15, 2014
Format: Hardcover Verified Purchase
The book was bought as a gift after a watching it's promotion on Bloomberg TV (C. Rose interviewed the author).
In a bookstore this book was wrapped in a plastic, therefore its content was not accessible for evaluation.
Turned out, the content is very disappointing. The photographs are OK, but not great at all. One could find comparable or even better images in some local free-magazines in the food section.
Actually, the photographs would look much better if shown smaller in size.
Presented as they are, each on 2 pages and broken in the middle, they loose in resolution and impressiveness.
They are best to be looked at from 3 feet apart, especially if someone turns the pages.
The book is very large and very heavy, it would be difficult to handle by a small or weak person.
This book is extravagant, but misses the target. Do not buy if you do not have to.
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5 of 7 people found the following review helpful By Lorri Sullivan on November 29, 2013
Format: Hardcover Verified Purchase
This is the most incredible photography done by a true genius! No one can compete with Nathan he is one of a kind and master of all he takes on.
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4 of 6 people found the following review helpful By L. Cuje on October 3, 2013
Format: Hardcover Verified Purchase
This book is simply beautiful, each page a work of art. Photographers, professional and/or hobbyists would enjoy the high-quality extra large photos and the enthusiastic descriptions written by the author. Very satisfied.
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I returned this book. It is indeed a book of beautiful photographs, but it does not live up to the billing in the description, "The images stand on their own, but readers can follow their curiosity to illuminating descriptions in the back of the book that delve into the stories, techniques, and science behind each photo." No, they can't. The how-to, behind the scenes section at the end is skimpy at best and too basic to be of use for photographers looking to push the boundaries of food photography. If you want a book of pretty pictures blown up from even the oversized "Modernist Cuisine," this is your book. There are 300 huge closeups of food. If you are a photographer intrigued by some of the radical techniques used by Dr. Myhrvold and his team to capture those images you will be sorely disappointed.
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Format: Hardcover Verified Purchase
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.
Note how big it is. Truly takes its own coffee table.
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If you are a foodie, a photographer, or just enjoy great art, this book will make you very happy as well as informing you about some photographic magic.
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