The Photography of Modernist Cuisine Hardcover – 22 Oct 2013
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It's by far the most edifying and inspiring how-to book on food photography we ve seen. --Popular Photography
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
Nathan Myhrvold, founder of The Cooking Lab, coauthor of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine, has had a passion for science, cooking, and photography since he was a boy. By the age of 13, Nathan had already cooked the family Thanksgiving feast and transformed the household bathroom into a darkroom.
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.
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Top Customer Reviews
Most Helpful Customer Reviews on Amazon.com (beta)
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.
Keep in mind that this book is larger than the other books and weighs a lot
"excited" - by modernist cuisine and the ingenious people seeking alternatives to future world-wide food issues.