Overview

Full Product Details

9787568078467

Table of Contents

Reviews

Author Information

Nathan Myhrvold is the founder of Modernist Cuisine and the lead author of the Modernist Cuisine books. The series encompasses five in-depth cookbooks that span the topics of bread, pizza, and modernist cooking techniques as well as two coffee table books that are dedicated to Myhrvold's stunning food photography. He routinely pushes the boundaries of culinary science as a chef, photographer, scientist, and writer. Myhrvold, who has led the production of all seven titles, assembled the Modernist Cuisine team to share the art and science of cooking with others. He opened Modernist Cuisine Gallery by Nathan Myhrvold in 2017 after years of requests to purchase the photographs he'd taken for the Modernist Cuisine books. In addition to his culinary photographic pursuits, the former CTO 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 �cole de Cuisine La Varenne. Francisco Migoya is the coauthor of Modernist Bread (2017), Modernist Pizza (2021), and Modernist Bread at Home (spring 2024). As head chef, he leads the Modernist Cuisine culinary team and directs the research and development alongside founder Nathan Myhrvold. An innovative pastry chef, Migoya is the author of three books of his own. He published The Elements of Dessert (John Wiley & Sons) in 2012, which won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top US pastry chef and chocolatier. Gremi de Pastisseria de Barcelona awarded him the Medal of Master Artisan Pastry Chef in 2013. Migoya owned Hudson Chocolates in New York and worked at both the French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at the Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available