Modernist Cuisine

Overview

Modernist Cuisine is a publishing company founded by Nathan Myhrvold that produces multi-volume cookbooks applying scientific principles to cooking techniques. It focuses on modernist cuisine, blending culinary arts with food science, microbiology, and physics. The company is known for its detailed, encyclopedic works on topics like bread, pizza, and photography of food, positioning it as a resource for advanced chefs and researchers rather than everyday consumers.

History

Modernist Cuisine was founded by Nathan Myhrvold, who assembled an interdisciplinary team of scientists, chefs, and researchers. It published its flagship work, Modernist Cuisine: The Art and Science of Cooking, a six-volume set, in 2011. Subsequent releases include Modernist Cuisine at Home, Modernist Bread, and Modernist Pizza. The company also operates Modernist Cuisine Gallery, featuring food photography by Myhrvold.

Product Lines

Manufacturing

Products are developed in-house by the Bellevue-based team of chefs, scientists, and editors. Books are printed by third-party publishers specializing in high-quality, large-format production. No physical food products are manufactured.

Notable Products

• Modernist Cuisine: The Art and Science of Cooking - Six-volume encyclopedia covering history, techniques, ingredients, and recipes with scientific explanations.
• Modernist Bread - Five-volume set detailing the science, history, and methods of bread baking.
• Modernist Pizza - Four-volume work on pizza dough, toppings, equipment, and cooking science.
• The Photography of Modernist Cuisine - Collection of high-speed food photography techniques and images.

Reputation

Modernist Cuisine is highly regarded by professional chefs and food scientists for its rigorous research and innovative approaches to cooking. Enthusiasts praise the visual quality and depth of information. Some critics note the high cost and complexity make it less practical for casual home cooks.