The Photography of Modernist Cuisine
The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home.
Stats for nerds
0recommend
2mentions
2people
2020–2025years
100% neutral
Mentions per year
What Hacker News says
- Later sold separately as a standalone volume, The Photography of Modernist Cuisine
https://modernistcuisine.com/books/photography-of-modernist-...
I remember being especially excited about the cutaways: photos of actual cooking apparatus sliced in half on a water jet, then photographed in the act of cooking. Some background on how that came to be:
https://seattlefoodgeek.com/2011/11/cutting-your-cookware-in...
- I stand corrected! He is not a Michelin star chef; however, he does have a culinary diploma from a respected French cooking school and has racked up some significant accomplishments in the world of cooking and baking, not least being his epic series of books called "Modernist Cuisine".
From Wikipedia:
"While working as chief technology officer at Microsoft, Myhrvold took leave to earn his culinary diploma from École de Cuisine La Varenne in France. Myhrvold's early culinary training was as an observer and unpaid apprentice at Rover's, one of Seattle's leading restaurants, with Chef Thierry Rautureau. Myhrvold is the principal author of a culinary text entitled Modernist Cuisine: The Art and Science of Cooking, released in March 2011, on the application of scientific research principles and new techniques and technology to cooking. That book, which earned a James Beard Foundation Award for "cookbook of the year" in 2012, was followed by the books Modernist Cuisine at Home, The Photography of Modernist Cuisine, and Modernist Bread: The Art and Science, all self-published by Myhrvold and with him as lead author. Myhrvold was part of a team that won first place at the world barbecue championships in Memphis. He has appeared as a guest judge on Top Chef."
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