Global Phenomenon Modernist Cuisine Has Landed Down Under

Modernist Cuisine, a team of chefs and editorial led by super food geek, author and photographer Nathan Myhrvold, has taken the culinary world by storm with three exquisite books that bring the innovation and genius of the Cooking Lab into professional and home kitchens around the world.

Broccoli Cutaway

Brocolli-credit Nathan Myhrvold/Modernist Cuisine LLC.jpg

Nathan Myhrvold, founder of The Cooking Lab, coauthor of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine, is renowned for routinely pushing the boundaries of culinary science as a chef, scientist, photographer, and writer. This summer, Australian fans can finally forget about hefty shipping charges and will be able to buy all three of these exquisite books on home turf,

Mark Best of of Marqe Restaurant in Sydney recently hailed The Photography of Modernist Cuisine as ‘enormous in all respects’.

Pulpo a la Gallega Opener

Octopus – credit Ryan Matthew Smith/Modernist Cuisine LLC.jpg

Nathan Myhrvold takes home cooking to new heights, revealing a world of culinary possibilities and innovation. Nathan’s favourite dishes are deconstructed and explained in a way that will fascinate, inspire and motivate the curious home cook. Readers will be inspired to experiment with showstopper techniques such as caramelizing vegetables in a pressure cooker, and slow-roasting chicken with a Peking-duck approach for crisp, almost papery skin.

Vegetable Garden_Opener

Vegetables – credit Ryan Matthew Smith/Modernist Cuisine LLC.jpg

Nathan Myhrvold has never ceased to push the boundaries of culinary science, which is the latest turn his career has taken, in addition to being an avid inventor, CEO and founder of Intellectual Ventures, and prolific author in fields of technology, palaeontology and beyond. His three books demonstrate his genius along with some of the most exquisite photography ever to be printed.

Please see the Modernist Cuisine website for more information:

For more information on Nathan and his books, please don’t hesitate to call out and ask Sarah Canet to contact you!

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