Synopsis:
Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, Modernist Bread, and the forthcoming book Modernist Pizza. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age he consumed cooking books and invested in new cameras and lenses—even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he 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 interests, including his lifelong passion for photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world’s best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others. Myhrvold opened Modernist Cuisine Gallery in 2017 after receiving continued requests to buy the photography found in his books. With locations in Las Vegas, New Orleans, Seattle, and La Jolla, the gallery features large-scale, limited-edition prints of Myhrvold’s art and is the first gallery in the world to focus solely on food photography by a single artist. Francisco Migoya leads the Modernist Cuisine culinary team as head chef and is coauthor of Modernist Bread. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes. Migoya, Myhrvold, and the rest of the Modernist Cuisine team are currently conducting research and writing their next book, Modernist Pizza. An innovative pastry chef, Migoya’s book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professionals Cookbook Award in the Professional Kitchens category. He has been recognized as a top US pastry chef and chocolatier with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America where his areas of instruction included bread, viennoiserie, pastry, and culinary science.
Review:
“Above all, the book Modernist Bread is a call for cooks to rethink one of the world’s oldest foods—to understand how bread is made, using more than their instinct and intuition, so they can push the craft forward.” —the New York Times
“Modernist Bread . . . (The Cooking Lab), Nathan Myhrvold’s and Francisco Migoya’s five-volume set that goes where few single-subject cookbooks have dared to stir. Full props for their stunning work....it is in a league all its own.” —the Washington Post
“Modernist Bread is a robust historical and future-thinking exploration on one the oldest foods of mankind . . . this exhaustive guide is the epitome of Myhrvold: research-driven and curiosity-inspired obsession” —Forbes
“There’s no way to look at Modernist Bread and not be stunned. . . . The contributions to bread-making here are undeniable.” —Wired
“Modernist Bread marries art and function the way Modernist Cuisine does, only better.” —Amazon Book Review
“There’s no way to look at Modernist Bread and not be stunned. . . . The contributions to bread-making here are undeniable.” —Marthastewart.com
“When Nathan Myhrvold tells you everything you know about bread might not be true, you listen. . . . Modernist Bread is here to change the way you think about cooking and eating bread.” —Huffpost.com
“In many ways, the book exceeds expectations.” —Eater.com
“This is not yet another beautiful book about the bakery, but truly a Bible for lovers of good bread. A must have!” —Eric Kayser
“This unparalleled collection explores bread and dough from every angle, upending long-held beliefs and inspiring with a cauldron of science, history, recipes, and cutting-edge photography. A must-have resource for every serious baker.” —Maria Speck
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