Modernist Cuisine 2018 Wall Calendar

Myhrvold, Nathan

ISBN 10: 0982761090 ISBN 13: 9780982761090

Publisher: The Cooking Lab, 2017

Whether it’s an ant’s eye view of an illuminated chard leaf or a falling cup of coffee frozen in time, each photograph in the 2018 Modernist Cuisine calendar tells a unique story about the foods that we eat every day. The calendar features 14 brand new photographs by Modernist Cuisine founder Nathan Myhrvold. Inside this calendar you’ll see the inner workings of a mixer that’s been cut in half, a kaleidoscopic view of vitamin C, and ordinary ingredients, like blueberries, transform into stunning 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 special cameras and customized rigs, and builds robots to levitate hamburgers and help capture unbelievable shots of liquid in motion. Every image in the calendar is available as a large-format, limited-edition print at the Modernist Cuisine Gallery, located at The Forum Shops at Caesars Palace in Las Vegas.

"synopsis" may belong to another edition of this title.

About the Author:

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, and the forthcoming book Modernist Bread. 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 �cole de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong interest in 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. Together with chef and co-author Francisco Migoya, the Modernist Cuisine team is set to publish their next book, Modernist Bread, on-sale November 2017

"About this title" may belong to another edition of this title.