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Nathan Myhrvold

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.

The Best 5 Books on Nathan Myhrvold

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Modernist Cuisine at Home

What can you make for dinner?

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 food: 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.

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Modernist Cuisine French Edition

La révolution de l’art culinaire est en marche. Tout comme les impressionnistes ont bouleversé des siècles de tradition, la cuisine moderniste est aujourd’hui en train de repousser les limites des arts culinaires. Des chefs novateurs dans des restaurants de réputation internationale comme elBulli, The Fat Duck, Alinea et wd~50 s’inspirent des techniques des laboratoires de recherche pour intégrer dans leur pratique les avancées de la science gastronomique et les derniers progrès de la technologie culinaire. Avec Modernist Cuisine: Art et science culinaire, un ouvrage de 2440 pages en six volumes, Nathan Myhrvold, Chris Young et Maxime Bilet ― scientifiques, inventeurs et cuisiniers accomplis ― vous livrent un ensemble de techniques d’inspiration scientifique pour préparer des plats confinant au sublime. En recourant à l’utilisation de bains-marie, d’homogénéiseurs, de centrifugeuses ou encore d’ingrédients comme les hydrocolloïdes, les émulsifiants et les enzymes, ces auteurs et leur équipe d’une vingtaine de collaborateurs du Cooking Lab sont parvenus à créer des saveurs et des textures nouvelles. Avec Modernist Cuisine, la cuisine se réinvente. Comment faire une omelette légère et tendre à l’extérieur, riche et crémeuse à l’intérieur? Ou des frites mousseuses au-dedans mais entourées d’une croûte croustillante et délicate et qui ne ramollit pas? Comment inclure une moule au cœur d’une sphère gélifiée obtenue à partir de son jus doux et saumâtre? Ou réaliser un beurre soyeux et onctueux uniquement à partir de pistaches? Modernist Cuisine vous livre le secret de toutes ces techniques et vous guide au travers d’explications illustrées pas à pas. Grâce à des milliers de photographies et de nombreux schémas, la science et la technologie des arts culinaires prennent véritablement vie. Par de nouveaux procédés photographiques étonnants, le lecteur est plongé au cœur même de la nourriture: depuis les fibres de viande microscopiques jusqu’au gril Weber vu tout entier en coupe, vous suivrez la cuisine dans tous ses états. Passez quelque temps en compagnie de ce livre, et votre regard sur la cuisine en sera à jamais modifié! Vous saurez ainsi: • pourquoi plonger des aliments dans de l’eau glacée ne stoppe pas leur cuisson; • à quel moment la cuisson à l’eau bouillante est plus rapide qu’à la vapeur; • pourquoi remonter la grille du barbecue ne fait pas baisser la température; • pourquoi la boulangerie est essentiellement une affaire de séchage; • pourquoi les aliments dorent mieux et sont meilleurs frits dans de la vieille huile; • comment les techniques de la cuisine moderne donnent des résultats parfaits sans le minutage précis ou le coup de chance des méthodes traditionnelles. Avec cet ouvrage exceptionnel, vous découvrirez: • des phénomènes scientifiques étonnants, qui sous-tendent les méthodes traditionnelles de préparation comme la cuisson au gril, le fumage et les sautés; • le guide le plus complet à ce jour sur la cuisine sous vide, indiquant les meilleurs choix pour les bains-marie, les emballages et les appareils à sceller; les stratégies de cuisine; les conseils en cas de problème; • des centaines de recettes paramétriques et de techniques en pas à pas pour préparer la viande et les produits de la mer (plus de 250 pages), ainsi que les fruits, les légumes et les céréales (130 pages); • des chapitres détaillés pour obtenir des résultats surprenants grâce à l’emploi de liants, de gelées, d’émulsions et de mousses, complétés de recettes et de formules pratiques; • plus de 300 pages de recettes à l’assiette inédites adaptées aux grands restaurants, ainsi que d’autres inspirées de grands chefs comme Grant Achatz, Ferran Adrià, David Chang, Heston Blumenthal, Wylie Dufresne, David Kinch et bien d’autres. Volume 1 : Histoire & Fondamentaux Volume 2 : Techniques & Équipement Volume 3 : Animaux & Végétaux Volume 4 : Ingrédients & Préparations Volume 5 : Recettes à l’assiette Volume 6 : Manuel du chef accompagné de recettes modèles et d’un index exhaustif, imprimé sur un papier résistant à l’eau.
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Modernist Bread

Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury 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 addition, 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 of the recipes into the kitchen in one compact collection. Spanning over 2,300 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 an artisanal baker to embrace the possibilities of invention and follow your inspiration to make breads in your own way.

The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staff all dedicated to advancing the science of the culinary arts through creativity and experimentation.

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Modernist Cuisine: The Art and Science of Cooking

 

Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 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.Illustrations: 3216 illustrations

 

The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staff—all dedicated to advancing the science of the culinary arts through creativity and experimentation.

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image Nathan Myhrvold

The Photography of Modernist Cuisine

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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IF YOU’D LIKE TO LEARN MORE ABOUT NATHAN MYHRVOLD, YOU CAN FIND HIM ON HIS Website, Facebook , Twitter , Instagram AND Youtube