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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Modernist Cuisine: The Art and Science of Cooking
"I outdid myself," says Nathan Myhrvold, the author of Modernist Cuisine: The Art and Science of Cooking, his exhaustive 2,438-page, six-volume cookbook. That's quite a statement coming from Microsoft's former chief technology officer, who researched cosmology with Stephen Hawking and writes scholarly paleontology articles almost as a hobby.
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Myhrvold's team bisected a wok to examine what happens to pad thai as it cooks.
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Sous Vide Egg Yolks
Egg yolks cooked sous vide to different temperatures result in a range of textures.
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Golden Enoki Mushrooms
Golden enoki mushrooms are one of many ingredients pictured in their natural state.
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Beef Short Rib with Crispy Beef Salad
Sous vide beef short rib pairs with crispy beef salad and a sweet-pungent glaze.
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The Perfect Hamburger
Myhrvold considered every component to come up with his modernist version:
• Tender hamburger bun, made from scratch and toasted in beef suet.
• Hamburger glaze of suet, pureed tomato confit, beef stock and smoked salt.
• Maitake mushroom, sautéed in beef suet.
• Romaine lettuce infused sous vide with liquid hickory smoke.
• Vacuum-compressed heirloom tomato.
• Cheese slice made from aged Emmental, Comté and wheat ale.
• Short rib patty ground to vertically align the grain.
• Cremini mushroom ketchup with honey, horseradish, fish sauce, ginger and allspice.
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