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Nathan Myhrvold

The Photography of Modernist Cuisine Hardcover – October 22, 2013

by Nathan Myhrvold (Author)

42 customer reviews

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View food as you ve never seen it before.

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 team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.

The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos.

The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home.

With spreads nearly 60% larger than those in Modernist Cuisine, using stochastic printing on the highest quality paper, The Photography of Modernist Cuisine will be a prized possession and a treasured gift for food lovers, photo buffs, and anyone who appreciates the natural beauty of food and the joy of seeing it from intriguing new perspectives.

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Editorial Reviews

Review

It's by far the most edifying and inspiring how-to book on food photography we've seen. --Popular Photography<br \><br \>We love this behemoth new book... because it takes food photography to another, more engaging level with some creative thinking and technique. --Wired<br \><br \>One of the best cookbooks without recipes of 2013. --The Washington Post

We love this behemoth new book... because it takes food photography to another, more engaging level with some creative thinking and technique. --Wired

One of the best cookbooks without recipes of 2013. --The Washington Post

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

Hardcover: 312 pages
Publisher: The Cooking Lab; 10/22/13 edition (October 22, 2013)
Language: English
ISBN-10: 0982761023
ISBN-13: 978-0982761021
Product Dimensions: 14 x 17.9 x 2 inches
Shipping Weight: 12 pounds (View shipping rates and policies)
Average Customer Review: 42 customer reviews
Amazon Best Sellers Rank: #144,609 in Books (See Top 100 in Books)
- #1199 in Photography & Video
- #6055 in Cookbooks, Food & Wine (Books)

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Chad D. Ward

Not enough how-to to interest photographers

March 30, 2014

Format: HardcoverVerified Purchase

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.

20 people found this helpful

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Charles N.

Awesomely impressive, maybe more for photographers than cooks

January 7, 2014

Format: HardcoverVerified Purchase

I'm a chef with a degree in culinary arts and I'm currently studying food photography, a serious challenge even for accomplished photographers of other subjects. I never would have thought of food or kitchen equipment as presented in this book, and I was never before exposed to many of the photo techniques (such as micro-photography inside foods, or kitchen equipment cut in half to expose inner workings). It's huge (13-1/2" x 17"), and heavy (about 12 lbs.). Some images are disappointingly split across two pages, as this big book will not lie flat. Definitely an eye-opener into physical aspects of meat, fruit, veggies and hardware most of us never thought about. An attention-getter on my coffee table and discussion-starter when other chefs or foodies visit. This is a specialized book not for everybody, like "NOMA, Time and Place in Nordic Cuisine" by Rene Redzepi, which I also bought, but I'm intrigued - maybe
"excited" - by modernist cuisine and the ingenious people seeking alternatives to future world-wide food issues.

5 people found this helpful

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D. Cutter

Its a BIG book

October 9, 2013

Format: HardcoverVerified 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.

28 people found this helpful

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Mark C

Great book if you love photography or want to learn how they photographed the other 6 modernist cuisine cookbooks

February 15, 2014

Format: HardcoverVerified Purchase

I am a photographer and I was really curious about how they took the images from the other books, this book has a chapter with all the techniques they used in the other books which is the reason why I bought it, and the rest of the book is just big image prints that you could use for inspiration if you are a food photographer.

Keep in mind that this book is larger than the other books and weighs a lot

2 people found this helpful

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Stephen S. Schneider

The heaviest book I've ever lifted, but its great.

April 29, 2019

Format: HardcoverVerified Purchase

Gorgeous book with wonderful pictures and text.

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sara kurtz

Not a cookbook- an art book with beautiful writings

July 26, 2019

Format: HardcoverVerified Purchase

Was a gift to someone else

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AMReing

Has anyone mentioned how BIG this book is?!?

February 2, 2017

Format: HardcoverVerified Purchase

It really is beautiful, but wow, it's HUGE and HEAVY. This is no ordinary coffee table book.

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Bunya

This was a present

May 23, 2019

Format: HardcoverVerified Purchase

Perfect

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