The Photography of Modernist Cuisine


The ultimate coffee-table book for food-lovers, photo buffs, and anyone who enjoys beautiful and surprising pictures, The Photography of Modernist Cuisine offers a stunning new view of food. Modernist Cuisine and Modernist Cuisine at Home won acclaim from critics and readers alike for their innovative and engaging photography. Now the creators of these award-winning books have combed through their library of more than 200,000 photographs and collected more than 150 of their best images—many of them new or previously unpublished—into a single volume that is the largest, most luxurious book yet published by The Cooking Lab.

Hundreds of jaw-dropping photographs, reproduced on heavy art paper in spreads 60 percent larger than those in Modernist Cuisine, reveal the art of food as seen from intriguing and novel perspectives. Witness the intricate inner details of a blueberry, the time-frozen chaos inside a spice grinder, and the hypnotizing interplay of color and patterns in the juxtaposed flesh and skin of a salmon. See the magical view of a boiling pot of vegetables in canning jars sliced through the middle and the levitating layers of a Modernist grilled- cheese sandwich.

Spreads are nearly 60% larger than those in Modernist Cuisine and Modernist Cuisine at Home.

312 PAGES 




The Photography of Modernist Cuisine at an Angle

Full-bleed photos (66 cm × 42 cm) show you food as you have never seen it before. A cross-sectional view of a vegetable garden. The fractal symmetry of Romanesco cauliflower, as seen through a macro lens. The translucent juice sacs of an enzyme- peeled pomelo, 20 times larger than life. The starch-bearing organelles inside the cells of a potato, captured using state-of-the-art microscopy.

The photographs are organized into five chapters:
PLANTS with their wide range of colors and textures, as foods they represent both the largest portion of the human diet and the largest chapter in the book.
ANIMALS includes photos of meat and dairy, fish and shellfish.
CUTAWAYS collects our unique cross-sectional photos that reveal what is happening inside your pots and pans.
COOKING focuses on the many ways in which ingredients are transformed into food.
PHENOMENA includes shots of fleeting moments, captured on high-speed video, and examples of the physics, biology, and chemistry at work every day in our kitchens.


A 38-page chapter on Techniques of Modernist Food Photography pulls back the curtain at The Cooking Lab to explain, in a highly visual way, how the team captured and digitally edited its most distinctive images. The section includes two pages of illustrated tips for taking better photos of food at home or in a restaurant, even if all you have
on hand is a point-and-shoot camera or a camera phone.


The Cooking Lab is the publisher of Modernist Cuisine: The Art and Science of Cooking (2011), Modernist Cuisine at Home (2012), and the forth- coming book The Photography of Modernist Cuisine (2013). The interdisciplinary team in Bellevue, Washington, includes scientists, development chefs, and a full editorial department, as well as business and marketing staff—all dedicated to advancing the state of the culinary arts through the creative application of scientific knowledge and experimental techniques. In addition to publishing books, The Cooking Lab provides consulting, R&D, and invention services to food companies and culinary equipment makers, large and small. Our research laboratory in Bellevue includes one of the best-equipped kitchens in the world, as well as access to a full set of machining, analytical, and computational facilities provided by the Intellectual Ventures Lab.


Nathan Myhrvold, author of The Photography of Modernist Cuisine and co-author of Modernist Cuisine and Modernist Cuisine at Home, has had a passion for cooking and photography since he was a boy. By the age of 13, Myhrvold had already cooked the family Thanksgiving feast and transformed a bathroom into a darkroom.

Unlike many childhood hobbies, his fascination in food and photography did not fade—it intensified. He consumed cooking books and invested in new cameras and lenses even while doing postdoctoral cosmology work with Stephen Hawking. While work- ing 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.

Even as he worked as founder and CEO of Intellectual Ventures, Myhrvold published his photography in America 24/7 and Washington 24/7, began writing Modernist Cuisine, and launched The Cooking Lab. Myhrvold developed many of the photographic concepts featured in the book, such as cutaway views of cooking setups and stacked-focus supermacro close-ups. As the demands of writing the book increased, the photography team at The Cooking Lab expanded, but Myhrvold shot a large fraction of the photos in The Photography of Modernist Cuisine, Modernist Cuisine, and Modernist Cuisine at Home, and he also supervised the photo editing and selection.

Following the publication of Modernist Cuisine in 2011, the book won top honors for visual design from the International Association of Culinary Professionals, and the photography of the book has been exhibited at The Smithsonian Institution, the Museum of Natural History in Le Havre, France, and at Hong Kong’s Landmark.

The Photography of Modernist Cuisine reflects Myhrvold’s passion for innovation in both photography and food.

A video on the book can be seen here


This entry was posted in London Food PR, London Restaurant PR, Modernist Cuisine, Spoon Blog 2013, Spoon Loves and tagged , , , , , , , , , , . Bookmark the permalink.

1 Response to The Photography of Modernist Cuisine

  1. argone says:

    What a book ! thank you for the info !

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