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.
“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 “The greatest, most comprehensive work to date on the history, culture and science of bread making ever written. The five-volume series provides inspiration, insight, and useful practices for professionals and amateurs alike. I highly recommend Modernist Bread.” - Jim Lahey “These books, they are really the first and last word on bread and baking. I am amazed about how much research Francisco, Nathan, and their team have done, and the amount of outreach to bakers throughout the industry to incorporate the very best ideas . . . this is an incredible collaborative effort that will forever be one of the most important books for bakers.” - José Andrés “This book will awake your curiosity and bring so much knowledge to your life….. The ultimate encyclopedia.” - Dominique Crenn “Whether you are an avid baker, or just toying with bread making at home, this is a remarkable resource and beautiful addition to any bookshelf. Nathan and his team approach cooking and cookbooks in a way unlike anything I’ve ever seen before and I can’t recommend their work enough.” - Daniel Humm “An unparalleled deep dive.” - David Chang
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