Take a deep dive into Modernist Cuisine founder and photographer Nathan Myhrvold's ever-evolving fascination with food in his new book Food & Drink: Modernist Cuisine Photography. This beautiful photo book features over 200 vibrant images showcasing food in new and surprising ways. Myhrvold uses cutting-edge photography techniques that combine custom-built cameras and robotics with creativity, endless curiosity, and the willingness to get drenched with wine on occasion. The results are blueberries shot to appear like boulders, condiments exploding out of cannons, and wine catapulted to create the perfect splash. This collection of Myhrvold's images is organized into thematic sections focused on core elements of his food photography and comes packaged in a new shelf-friendly trim size with a slipcase. Over 20 full-spread panoramic images measuring 27" x 10.315" display high-quality printing. From an aerial shot of the gentle carved shapes in a wheat field after harvest to the magnified view of the colorful corona of a tomato seed, Food & Drink features imagery not found in Myhrvold's previous photography book. This gorgeous coffee table book captures stunning details of the foods and drinks we love from a fresh, playful perspective.

About the Author
Nathan Myhrvold, lead author of Modernist Cuisine: The Art and Science of Cooking (2011), Modernist Cuisine at Home (2012), The Photography of Modernist Cuisine (2013), Modernist Bread (2017), and Modernist Pizza (fall 2021), is a chef, photographer, and scientist. Myhrvold is the founder of the Modernist Cuisine team and has led the development and production of all five books. His food photography is available for sale at Modernist Cuisine Gallery, with locations in New Orleans, Seattle, and La Jolla.

In addition to his culinary and photographic pursuits, the former chief technology officer of Microsoft is the co-founder and CEO of Intellectual Ventures. He is an avid inventor and prolific author in the fields of technology, paleontology, climatology, energy, bioterrorism, and more. He holds several degrees, including a doctorate in theoretical and mathematical physics; master's degrees in economics, geophysics, and space physics; a bachelor's degree in mathematics; and a culinary diploma from Ecole de Cuisine La Varenne.


Book Information
ISBN 9781737995135
Author Nathan Myhrvold
Format Hardback
Page Count 216
Imprint Modernist Cuisine
Publisher The Cooking Lab
Weight(grams) 3522g