Nathan Myhrvold's culinary team used state-of-the-art photography equipment to document the science of food and cooking for his six-volume cookbook, Modernist Cuisine: The Art and Science of Cooking. Here, some of his book's striking images.
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- Fast Times with Ferran Adrià
- Visionaries: Pastry Provocateurs
- The Food Avant-Garde's Enabler
- Madrid Fusión: Where Chefs Go to See the Future
Modernist Coffee in Slo-Mo
This high-speed video, one of many filmed in the Modernist Cuisine lab, shows creamer being poured into coffee at 2,000 frames per second.
Myhrvold's Culinary Lab
Myhrvold's culinary lab (part of his larger research facility in Seattle) is staffed by 16 full-time employees and stocked with everything from pots and pans to medical gear like autoclaves. An adjacent machine shop can fabricate all kinds of equipment. It may not look like a kitchen, but this is where Myhrvold cooks.