Nathan Myhrvold

Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of culinary arts. Winner of the 2012 James Beard Award for Cookbook of the Year, inducted into the Gourmand Cookbook Hall of Fame, and named one of the best cookbooks of the century by the New Yorker, its six volumes comprising 2,438 pages explore the history of cuisine and explain the science of cooking in a way that’s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science with careful attention to practicality and applicability in the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.

The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels.Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this 456-page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes. The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and reference tables on waterproof, tear-resistant paper. Drawing on the same commitment to perfection that produced Modernist Cuisine, Modernist Cuisine at Home applies innovations pioneered by The Cooking Lab to refine classic home dishes, from hamburgers and wings to macaroni and cheese. More than 400 new recipes are included, most with step-by-step photos that make it easy to bring dining of the highest quality to your own dinner table.Among the amazing techniques you’ll find are:how to cook fish and steak perfectly every time, whether you’re in the kitchen, the backyard, or tailgating in a parking lot;how to use a pressure cooker to make stocks in a fraction of the usual time while capturing more of the flavor;the secret to making quick, sumptuous caramelized vegetable soups and purees;how to outfit your home oven to make pizzas as crispy as you would get from a wood-fired brick ovenalong with recipes for:perfect eggs and breathtaking omelets that remove the guesswork for stress-free breakfasts, even for a crowd;gravies and a hollandaise sauce that are wonderfully rich, perfectly smooth, and never separate;a flawless cheeseburger and an ultrafrothy milk shake;chicken wings made better with Modernist techniques, plus seven great sauces and coatings for them;macaroni and cheese, including stove-top, baked, and fat-free versions, that can be made with any cheese blend you like, from gouda and cheddar to jack and Stilton.Cooking like a Modernist chef at home requires the right set of tools, but they’re less expensive and easier to find than you might think. You’ll also learn how to get the best out of the kitchen appliances you already own. Learn how to use your microwave oven to steam fish and vegetables to perfection, make exceptional beef jerky, and fry delicate herbs.The first 100 pages of the book are a trove of useful information, such as:how to test the accuracy of a thermometer, and why it’s time to switch to digital;how to use (and not to use) a blowtorch to sear food fast and beautifully;how to marinate meats more quickly evenly by injecting the brine;the myriad uses for a whipping siphon beyond whipped cream;why those expensive copper pans may not be worth the price;how to deep-fry without a deep fryer;how to stop worrying and get the most out of your pressure cooker;how to cook sous vide at home with improvised equipment, a special-purpose water bath, or a home combi oven.Modernist Cuisine at Home is an indispensable guide for anyone who is passionate about food and cooking.

Modernist Bread provides a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the critically acclaimed Modernist The Art and Science of Cooking, this James Beard Award–winning encyclopedia of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals. The result is the most in-depth look at bread to date. Stunning photography brings the complete story of bread to life across five volumes―uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust.In Modernist Bread, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless-steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all the recipes into the kitchen in one compact collection. Spanning over 2,600 pages, Modernist Bread will become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker―whether you are a strict traditionalist, avid Modernist, home baker, restaurant chef, or artisanal baker―to embrace the possibilities of invention and follow your inspiration to make breads in your own way.

The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. Simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. The hundreds of jaw-dropping photographs taken by Nathan Myhrvold and his photography team include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home, as well as many new and unpublished photos. This award-winning photography book takes you into The Cooking Lab’s revolutionary kitchen and photo studio on a visual tour that reveals the special equipment and techniques used to create 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.

Modernist Pizza is the definitive guide to the world’s most popular food. Created by the team that published the critically acclaimed Modernist Cuisine: The Art and Science of Cooking and Modernist Bread, this groundbreaking set is the culmination of exhaustive research, travel, and experiments to collect and advance the world’s knowledge of pizza. Authors Nathan Myhrvold and Francisco Migoya share practical tips and innovative techniques, which are the outcome of hundreds of tests and experiments. Spanning 1,708 pages, including three volumes plus a recipe manual, Modernist Pizza is much more than a cookbook: it’s an indispensable resource for anyone who not only loves to eat pizza but is also interested in the science, stories, cultures, and history behind it. Each gorgeously illustrated chapter examines a different aspect of pizza, from its history and top travel destinations to dough, sauce, cheese, toppings, equipment, and more. Housed in a red stainless-steel case, Modernist Pizza contains over 1,000 traditional and avant-garde recipes to make pizza from around the globe, each carefully developed with both professional and home pizzaioli in mind. Modernist Pizza will provide you with the tools to evolve your craft, invent, and make sublime creations. There’s never been a better time to make pizza.

"It’s a deeply challenging read—written in layman’s terms that anyone can understand yet with enormous technical sophistication, a deep sense of the history of American security efforts, and a savvy about the way government operates that makes Myhrvold’s bureaucratic arguments depressingly cogent." -- Benjamin Wittes, editor in chief, Lawfare As technology has advanced, so too has its power to destroy with weapons of war or terrorism. Once only superpowers could possess terrifying weapons like nuclear bombs, but technological trends will soon deliver that kind of lethality to minor nation-states, stateless terror groups, and potentially even individuals. The most frightening of all technological possibilities is the development of biological agents, including both natural and engineered plagues. In his essay, Strategic A Call to Action, Myhrvold presents the case for making important changes to our national defense and intelligence resources before catastrophe occurs. While the U.S. today is focused on preventing war with other nations and what he calls tactical terrorism—things like bombings—which can kill many people but don’t fundamentally threaten humanity as a whole, modern technological advancements have given small private parties, perhaps even just an individual, “access to weapons that are as destructive as—or possibly even more destructive than—those held by any nation-state.” He writes, “For the first time in human history, the curve of cost versus lethality has turned rapidly downward . . .” And, to combat this type of aggression, Myhrvold writes, “[the U.S. government and other nations of the world are] utterly unprepared.” But, while he reveals our bleak current state, Myhrvold argues that “we can forestall and, with luck, prevent total catastrophe in the long run” by making substantial structural changes to our government and even, perhaps, some changes that may run counter to the core tenets of our democracy and beliefs about civil liberties. In his thought-provoking essay, Myhrvold challenges us all to consider these issues in a carefully weighed and rational manner and asks “Is the cost to society in lives really worth more than the cost of constraints on civil liberties?”

THE RECIPES YOU’LL FIND IN THIS BOOK ARE QUITE DIFFER­ENT from those you see in most cook books. The point of Modernist Cuisine is that we’re look ing at cook ing from new angles, with a dis tinct inter est in sub jects not com monly cov ered in culi nary books. So it stands to rea son that our recipes look some what dif fer ent from those in other cook books. The goal here is to break down recipes in such a way that you bet ter under­stand not just the what (ingredients) and the how (methods), but also the why. To accomplish this, we needed a new for mat for pre sent ing recipes.Think of this as a textbook, with recipes used in the way that other text­books might use exam ple prob lems or case stud ies. The com pact, modular form in which we present our recipes makes them a broader resource for instruction and inspiration. They’re meant to help you both under stand the prac ti cal appli ca tions of culi nary prin ci ples and visualize how you might apply those principles in other contexts.In these four volumes, you’ll find a huge variety of recipes and foods. Although we are telling the story of Modernist cuisine, our recipes are not lim ited to cutting-edge dishes. Instead, we cover every thing from American regional bar be cue to innovative fla vored gels. The point is not to tout mod­ern approaches or sci ence for its own sake but to illus trate how the principles of Modernist cooking can, and should, be applied across a wide range of recipes.

The future of bread is here. The Modernist Cuisine team is celebrating the arrival of the next bread revolution with a companion poster to Modernist Bread featuring some of the book's most captivating images that will inspire you with the hidden beauty of bread. The team creates their award-winning images with techniques not normally used in food photography the avant-garde results have redefined the genre and sparked the curiosity of readers around the world. The Modernist Bread poster features a collection of the book's most striking photos of bread.

From a cheeseburger that defies gravity to rainbow chard seen from the perspective of an ant, each photograph in the 2019 Modernist Cuisine calendar tells a story about the foods that we eat every day. The calendar features 18 new images by photographer and Modernist Cuisine founder Nathan Myhrvold. Inside this calendar you’ll discover falling glasses of wine frozen in a spectacular embrace, an up-close view of the tiny hairs on raspberries, and ordinary ingredients, like a Red Delicious apple, transformed into beautiful monoliths. Myhrvold continually experiments with new photography techniques and equipment to produce magical images that portray food in fresh and unexpected ways. He utilizes research microscopes, writes custom software, designs custom cameras and rigs, and builds robots to help capture unbelievable shots of liquid in motion and levitating food. Every image in the calendar is part of the collection of limited-edition artwork at Modernist Cuisine Gallery, with locations across the United States. This 16-month calendar includes observed U.S. and Canadian holidays, as well as a selection of 60 food holidays and a seasonal produce chart to help you celebrate the beauty of food all year long.

Take a deep dive into Modernist Cuisine founder and photographer Nathan Myhrvold’s ever-evolving fascination with food in his new book Food & Modernist Cuisine Photography . This beautiful photo book features over 200 vibrant images showcasing food in new and surprising ways. Myhrvold uses cutting-edge photography techniques that combine custom-built cameras and robotics with creativity, endless curiosity, and the willingness to get drenched with wine on occasion. The results are blueberries shot to appear like boulders, condiments exploding out of cannons, and wine catapulted to create the perfect splash. This collection of Myhrvold’s images is organized into thematic sections focused on core elements of his food photography and comes packaged in a new shelf-friendly trim size with a slipcase. Over 20 full-spread panoramic images measuring 27” x 10.315” display high-quality printing. From an aerial shot of the gentle carved shapes in a wheat field after harvest to the magnified view of the colorful corona of a tomato seed, Food & Drink features imagery not found in Myhrvold’s previous photography book. This gorgeous coffee table book captures stunning details of the foods and drinks we love from a fresh, playful perspective.

From a collection of artisan pizzas featuring unique and complex toppings to some truly out of this world pizza, each photograph in the 2021 Modernist Pizza Calendar tells a story about a food beloved by people everywhere. The calendar features 18 new images by photographer and Modernist Cuisine founder Nathan Myhrvold and The Cooking Lab photography team. Inside this calendar you ll learn about some well-known pizzaioli, take a peek inside a tomato canning factory in Italy, and marvel at pizza styles ranging from Chicago deep-dish to the New York slice. Myhrvold and the photography team continually experiment with new photography techniques and equipment to produce magical images that portray food in fresh and unexpected ways. This mouth-watering calendar features some of Modernist Pizza 's most iconic images that will inspire anyone to discover the beauty of pizza. This 16-month calendar includes observed US and Canadian holidays, as well as a selection of 60 food holidays and a bonus 12-month view of 2021.

From a microscopic view of vitamin C to a larger-than-life shrimp, each photograph in the 2021 Modernist Cuisine Calendar tells a story about the foods that we eat every day. The calendar features 18 new images by photographer and Modernist Cuisine founder Nathan Myhrvold. Inside this calendar you'll discover intriguing views of ordinary ingredients, flying fish, rolling wheat fields, and splashes of wine that have been frozen in midair. Myhrvold continually experiments with new photography techniques and equipment to produce magical images that portray food in fresh and unexpected ways. He utilizes research microscopes, writes custom software, designs custom cameras and rigs, and builds robots to help capture unbelievable shots of liquid in motion and levitating food. Every image in the calendar is part of the collection of limited-edition artwork at Modernist Cuisine Gallery, with locations in Las Vegas, NV; New Orleans, LA; Seattle, WA; and La Jolla, CA. This 16-month calendar includes observed US and Canadian holidays, as well as a selection of 60 food holidays and a bonus 12-month view of 2021.

From cheese melting off a levitated slice of pizza to a man made from the finest pizza ingredients, each photograph in the 2019 Modernist Pizza calendar tells a story about America's favorite food. The calendar features 18 new images by photographer and Modernist Cuisine founder Nathan Myhrvold. Inside this calendar you'll discover roses made of mozzarella and tomatoes, pizzas shaped like Italy and the United States, and ordinary ingredients, like cheese and pepperoni, transformed into works of art. Myhrvold continually experiments with new photography techniques and equipment to produce magical images that portray food in fresh and unexpected ways. He utilizes research microscopes, writes custom software, designs custom cameras and rigs, and builds robots to help capture unbelievable shots of liquid in motion and levitating food. Available for the first time, this vivid calendar features some of Modernist Pizza's most iconic images that will inspire anyone to discover the beauty of pizza. This 16-month calendar includes observed U.S. and Canadian holidays, as well as a selection of 60 food holidays and a seasonal produce chart to help you celebrate the beauty of food all year long.

Modernist Pizza è la pubblicazione più esaustiva mai scritta su uno dei piatti più amati al mondo. Concepita dal team che ha pubblicato gli acclamati Modernist The Art and Science of Cooking e Modernist Bread, questa rivoluzionaria pubblicazione è il risultato di una ricerca approfondita, di viaggi ed esperimenti per scoprire e diffondere tutto quello che oggi si sa della pizza ai quattro angoli del globo. Gli autori Nathan Myhrvold e Francisco Migoya condividono consigli pratici e tecniche innovative, frutto di centinaia di test ed esperimenti. Con 1708 pagine, che comprendono tre volumi e un manuale di ricette, Modernist Pizza è molto più di un libro di è una risorsa indispensabile sia per gli amanti della pizza, sia per chi è interessato alla scienza, alle vicende, alle culture e alla storia che questo piatto nasconde. Riccamente illustrato, ogni capitolo mette in luce un aspetto diverso della pizza, dalla storia e alle tappe principali della sua diffusione fino ad argomenti come impasto, salsa, formaggio, condimenti, attrezzature e molto altro. Racchiuso in cofanetto rosso in acciaio inox, Modernist Pizza include più di 1000 ricette tradizionali e all’avanguardia per preparare pizze da ogni parte del mondo, ognuna rigorosamente testata per i pizzaioli professionisti e amatoriali. Modernist Pizza vi fornirà gli strumenti per affinare la vostra tecnica, stimolare la creatività e inventare nuove pizze squisite. Non ci sono più è l’ora giusta per preparare una pizza. Nathan Myhrvold – fondatore del team di Modernist Cuisine – è l’autore principale di Modernist The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, Modernist Bread e Modernist Pizza. Chef, fotografo, scienziato e scrittore, ama superare i limiti della scienza culinaria. Myhrvold ha condotto un progetto post-dottorato con Stephen Hawking e, durante l’esperienza come Chief Technology Officer in Microsoft, ha preso un periodo di aspettativa per diplomarsi in Arte culinaria presso l’École de Cuisine La Varenne in Francia. Nel 1999, dopo avere lasciato Microsoft, ha fondato la Intellectual Ventures e si è dedicato ai suoi molteplici interessi, inclusi la cucina e la fotografia. Myhrvold ha riunito il team di Modernist Cuisine per condividere l’arte e la scienza della cucina, ispirato dal vuoto letterario nel campo delle scienze culinarie e dalle tecniche all’avanguardia impiegate nei migliori ristoranti del mondo. Per rispondere alle continue richieste di chi voleva acquistare le fotografie dei suoi libri, nel 2017 Myhrvold ha aperto al pubblico la Modernist Cuisine Gallery by Nathan Myhrvold. Con quattro sedi, la galleria espone fotografie in grande formato e in edizione limitata che spedisce in tutto il mondo. Francisco Migoya guida il team culinario di Modernist Cuisine come head chef ed è coautore di Modernist Bread e Modernist Pizza. Insieme a Nathan Myhrvold dirige il progetto di ricerca culinaria e dello sviluppo di nuove tecniche e ricette. Pasticcere all’avanguardia, con il volume The Elements of Dessert (John Wiley & Sons, 2012) Migoya ha ottenuto il Cookbook Award, prestigioso riconoscimento della International Association of Culinary Professionals. È stato nominato tra i migliori pasticceri e maîtres chocolatier degli Stati Uniti e ha ricevuto diversi premi, come la medaglia di Maestro Artigiano Pasticcere (2013) della Gremi de Pastisseria de Barcelona. Già proprietario di Hudson Chocolates a New York, Migoya è stato executive pastry chef da French Laundry e Bouchon Bakery, e docente presso The Culinary Institute of America – dove ha insegnato panificazione, viennoiserie, pasticceria e scienze culinarie –, prima di unirsi al team di Modernist Cuisine.

Libro usado en buenas condiciones, por su antiguedad podria contener señales normales de uso

Cet ouvrage de référence est consacré au plat le plus populaire au monde, la pizza. Réalisé par la même équipe que celle de Modernist Cuisine : Art et science culinaires et Modernist Bread, deux ouvrages salués par la critique, ce coffret révolutionnaire est le fruit d’une recherche précise, de nombreux voyages et d’expériences extraordinaires pour compiler et faire progresser les connaissances sur la pizza dans le monde. Les auteurs, Nathan Myhrvold et Francisco Migoya, y partagent des astuces pratiques et des techniques novatrices, résultats de centaines d’essais et d’expériences. Avec ses 1 708 pages réparties en trois volumes et un manuel de recettes, Modernist Pizza est bien plus qu’un livre de cuisine, c’est une ressource indispensable pour tout amateur de pizza qui s’intéresse à la fois à la science, aux anecdotes qui l’entourent, aux cultures qui y sont liées et à son histoire. Chaque chapitre superbement illustré traite d’un aspect différent de la pizza, de son histoire aux adresses incontournables en passant par la fabrication de la pâte, de la sauce, du fromage, des choix de garniture, le matériel et bien plus encore. Présenté dans un coffret rouge en acier inoxydable, Modernist Pizza propose plus de 1 000 recettes traditionnelles et avant-gardistes qui permettront à tous les pizzaiolos, qu’ils soient amateurs ou professionnels, de réaliser des pizzas venues du monde entier. Modernist Pizza donne tous les outils indispensables pour développer son savoir-faire, mais aussi inventer et réussir de sublimes créations. Tout est donc réuni ici pour réaliser des pizzas hors du commun.

Modernist Pizza es la guía definitiva de uno de los alimentos más famosos del planeta. Creada por el equipo de Modernist El arte y la ciencia de la cocina y Modernist Bread, esta sorprendente obra —que recopila y amplía los conocimientos del mundo de la pizza— es la culminación de un proceso exhaustivo de investigación, viajes y experimentos. Los autores del libro, Nathan Myhrvold y Francisco Migoya, comparten tanto conocimientos prácticos como técnicas innovadoras, resultado de sus cientos de pruebas y experimentos. Modernist Pizza, que cuenta con 1708 páginas repartidas en tres volúmenes y un manual de recetas, es más que un libro de es un recurso indispensable para los amantes de la pizza que también estén interesados en la ciencia, la historia, la cultura y las personalidades que se encuentran detrás. Sus capítulos, acompañados de magníficas ilustraciones, abordan diferentes aspectos de la pizza, desde su historia y los mejores destinos de viaje hasta la masa, la salsa, el queso, los ingredientes o los utensilios. La obra, provista de una funda de acero inoxidable rojo, incluye más de 1000 recetas de todo el mundo, tradicionales y vanguardistas, concebidas para los pizzaioli aficionados y los profesionales. Modernist Pizza le permitirá mejorar sus habilidades y ser capaz de inventar y crear pizzas maravillosas. ¡Ha llegado el momento de hacer pizza!

Modernist Pizza ist das ultimative Werk über das wahrscheinlich beliebteste Gericht der Welt. Dem Team, dem wir die hochgelobten Bücher Modernist Die Revolution der Kochkunst und Modernist Bread verdanken, ist ein weiteres bahnbrechendes Buch gelungen. Modernist Pizza ist das Ergebnis intensiver Recherchen, vieler Reisen und aufwändiger Experimente, mittels derer das weltweite Wissen über Pizza gesammelt und erweitert wurde. Die Autoren Nathan Myhrvold und Francisco Migoya präsentieren praktische Tipps und innovative Techniken, die auf Hunderten von Tests und Experimenten basieren. Mit 1708 Seiten, in drei Bänden plus Rezepthandbuch, ist Modernist Pizza weit mehr als ein Kochbuch, sondern ein unverzichtbares Hilfsmittel für alle, die nicht nur gerne Pizza essen, sondern sich auch für den wissenschaftlichen und kulturellen Background dieses Gerichts interessieren. Jedes der opulent bebilderten Kapitel befasst sich mit einem anderen, von der Entstehung der Pizza und ihrem Siegeszug rund um die Welt bis hin zu Teig, Sauce, Käse, Belag, Ausrüstung und vielem mehr. Modernist Pizza wird in einem roten Edelstahlschuber ausgeliefert und enthält über 1000 traditionelle und avantgardistische Pizzarezepte aus der ganzen Welt, die für Profi- und Hobby-Pizzaioli gleichermaßen geeignet sind. Modernist Pizza gibt Ihnen unzählige Anregungen, um Ihr Handwerk weiterzuentwickeln, neue Pizzen zu erfinden und grandiose Kreationen zu schaffen. Es gab noch nie eine bessere Zeit, um Pizza zu backen!

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. Change the way you think about Modernist Cuisine at Home opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this vibrantly illustrated 456-page volume you'll learn how to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning new recipes, including pressure-cooked caramelized carrot soup, silky smooth mac and cheese, and sous-vide braised short ribs. You'll also learn about the science behind your favorite dishes, what's really happening when you roast a chicken, and why pressure cookers are perfect for making soup. -- Nathan Myhrvold

Kitchen Manual only, published 2012. Other portions of Modernist Cuisine set not included. Wire-coil-bound paperback.