The Art Of Scientific Cooking

If someone began talking about test tubes and centrifuges, most people would immediately think that they were having a conversation about science experiments. However, these methods are becoming more commonplace in gourmet kitchens across the globe. To some online culinary school students, the idea of blending science and cooking may seem cold and unappealing; but to others, it opens up a whole new way of thinking about food preparation and flavor. For those whose interests have been piqued, Nathan Myhrvold, author of Modernist Cuisine and Modernist Cuisine at Home, has recently announced the upcoming release of his third book, The Photography of Modernist Cuisine.

As the third installment to an unusual project that has proved to be highly influential the world of gourmet cuisine, The Photography of Modernist Cuisine features 399 photos taken while creating Myhrvold’s previous book, Modernist Cuisine at Home. The photos showcase the methods of Myhrvold’s cooking while in progress. Band saws were used cut dishes, pots and even cooking mediums in half in order to reveal the techniques of his food experiments from the inside out. The result of this method for displaying his experiments was a stunning array of photography with many of the images spread out across an entire page or two.

Even if you prefer a more romantic and artistic style of cooking over the highly scientific methods presented by Myhrvold, The Photography of Modernist Cuisine easily earns a place on the coffee table of any student enrolled in culinary school programs with a stunning array of food-inspired science and art. The beautiful images and the challenge to rethink food will certainly be of interest to anyone who is passionate about cuisine. The Photography of Modernist Cuisine will be available October 2013.

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