Behind the Scenes: The Photography of Modernist Cuisine
Nathan Myhrvold had a problem. In 2011, this true renaissance man and his co-workers at The Cooking Lab in Bellevue, WA, were preparing to publish their groundbreaking 2,400-page, six-volume, $600 Modernist Cuisine: The Art and Science of Cooking. The book’s futuristic recipes included revolutionary cooking techniques such as spherification and sous-vide—not what you would find in Fannie Farmer. In fact, both the recipes and their preparations can be downright daunting. Great food photography whets appetites, sells magazines, and inspires people to cook. But the imagery of the Modernist Cuisine cookbooks does more: It teaches, with plenty of aesthetic impact, too. Now find out how they do it.
Nathan Myhrvold had a problem. In 2011, this true renaissance man and his co-workers at The Cooking Lab in Bellevue, WA, were preparing to publish their groundbreaking 2,400-page, six-volume, $600 Modernist Cuisine: The Art and Science of Cooking. The book’s futuristic recipes included revolutionary cooking techniques such as spherification and sous-vide—not what you would find in Fannie Farmer. In fact, both the recipes and their preparations can be downright daunting. Great food photography whets appetites, sells magazines, and inspires people to cook. But the imagery of the Modernist Cuisine cookbooks does more: It teaches, with plenty of aesthetic impact, too. Now find out how they do it.