Modernist Cuisine by Nathan Myhrvold
The Art and Science of Cooking

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A Revolution is Underway in the Art of Cooking

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.

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.


About Nathan Myhrvold

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Dr. Nathan Myhrvold is chief executive officer and a founder of Intellectual Ventures, a firm dedicated to creating and investing in inventions. In addition to stimulating the invention of others, Myhrvold is himself an active inventor, with nearly 250 patents issued or pending-including several related to food technology. Before founding his invention company, Myhrvold was the first chief technology officer at Microsoft. He established Microsoft Research, and during his tenure he oversaw many advanced technology projects. 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 is himself an accomplished practitioner of Modernist cuisine. He has contributed original research on cooking sous vide to online culinary forums, and his sous vide techniques have been covered in the New York Times Magazine, Wired, and PBS's "Gourmet's Diary of a Foodie" television series. Myhrvold's formal education includes degrees in mathematics, geophysics, and space physics from UCLA, and PhDs in mathematical economics and theoretical physics from Princeton University. In his post-doctoral work at Cambridge University, Myhrvold worked on quantum theories of gravity with the renowned cosmologist Stephen Hawking.Maxime Bilet received a BA in creative writing, literature, and visual arts from Skidmore College. Bilet then graduated with highest honors from the Institute of Culinary Education in New York. He completed a stage at Jack's Luxury Oyster Bar and was quickly hired to the head chef position there by Jack Lamb. Moving to London, he accepted a stage with Heston Blumenthal's development team at The Fat Duck. Just prior to joining the culinary team as head chef for recipe research and development at The Cooking Lab, Bilet trained as sous chef to open the London branch of Auberge de L'Ile. In 2011, Bilet was named to Forbes Magazine's 30 Under 30 list in the category of Food and Wine.
Published March 7, 2011 by The Cooking Lab. 2438 pages
Genres: Education & Reference, Cooking. Non-fiction

Unrated Critic Reviews for Modernist Cuisine

The New York Times

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At 40 pounds, Nathan Myhrvold’s “Modernist Cuisine” is a remarkable object, but it is not for most home cooks.

Mar 08 2011 | Read Full Review of Modernist Cuisine: The Art an...


Turns out becoming an astronaut is harder than ever before

Mar 25 2011 | Read Full Review of Modernist Cuisine: The Art an...

The Paris Review

But I’ve been thinking about this for a while, since reading, at my girlfriend Charlotta’s prodding, Brillat-Savarin’s Physiology of Taste, the great nineteenth-century work of culinary science to which Modernist Cuisine gets compared.

Mar 25 2011 | Read Full Review of Modernist Cuisine: The Art an...


Modernist Cuisine author Nathan Myhrvold wrote a pretty remarkable response on eGullet criticizing Michael Ruhlman's review of the cookbook in the New York Times.

Mar 09 2011 | Read Full Review of Modernist Cuisine: The Art an...

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