ART, SCIENCE, & FOOD WALTZ

An artist, a scientist, and a chef, at once, Nathan Myhrvold gathers delicate vegetables and exotic fruits together in a neo-Renaissance still-life for his latest book: Modernist Cuisine at Home. Myhrvold, a theoretical physicist, computer scientist, and the founding CTO of Microsoft, has been focusing on more of his own creative urges. He merged his love of photography and cooking, added his tech innovation talents, and flavored with his high-level aesthetic, to produce the epic Modernist Cuisine book series. The original 6-book set, published in 2010, was mostly aimed at serious, professional chefs and glorifies molecular gastronomy -- experimenting with how food molecules interact with each other in a sous vide, whipping siphon, emulsifier, and other geekified contraptions. With hypersharp, gorgeously composed imagery, and super-intellectual text, you won’t know whether you’d rather keep it on your coffee table or cookbook shelf.

 

 

(Melissa Lehuta for Modernist Cuisine At Home)

This latest volume, Modernist Cuisine At Home, in an encyclopedia of beautiful things you can do with food in your home semi-serious-to-serious kitchen. Trip out on magnificent images, dream about ethereal tastes and textures you’d never before imagined, and maybe even try your hand at scientific food artistry, following Myhrvold’s lead.