Modernist Bread at Home is an indispensable cookbook for anyone who is passionate about making homemade bread. Created by the same team behind the award-winning Modernist Bread, this new cookbook is thoughtfully tailored to the specific needs of home bakers so that you can get great results in your kitchen, regardless of how much time or experience you have.

After years of rigorous independent research and hundreds of experiments, the Modernist Cuisine team has now distilled all that wisdom down into a comprehensive, 420-page single volume that proves bread-making can be attainable and convenient, even during the workweek. You’ll discover innovative yet practical techniques, time-saving tips, helpful scientific insights, and adaptable recipes that make delicious homemade bread possible.

The first half of Modernist Bread at Home guides you through the bread-making process, from start (fermentation) to finish (cooling and serving) and everything in between. You’ll discover essential gear, tips for working bread into your weekly schedule, how to make and care for a starter, ways to optimize your home oven, practical techniques that will help you master the bread-making process, and much more.

Recipes spanning the world of bread can be found in the second part of the book, starting with traditional French lean breads. From there you’ll learn how to make beautiful loaves with a depth of flavor beyond what you find in the store: rustic sourdoughs, lighter-than-air sandwich breads, decadent brioches, and beautifully textured ryes, as well as challah, focaccia, bagels, bao, unbelievable gluten-free loaves, and more

New Discoveries and Techniques

A time-saving sourdough. A way to rescue overproofed dough. An aha moment that transformed our ryes. Modernist Bread at Home is the culmination of over four years of nonstop research, photography, experiments, writing, and baking. These are just some of the new insights and techniques that will surprise and delight you—and help you make better bread.

Time-Saving Techniques

- How to Rescue Overproofed Dough
- Second-Chance Levain
- Pressure-Caramelized Inclusions
- How to Optimize Your Home Oven
- Our Starch Slurry for Bagel Toppings
- Easy high-hydration doughs
- Challah braiding made easy with fruit juice

Innovative Recipes

- Sablée Brioche
- 100% High-Ryes
- Two-Step Sandwich Bread
- Second-Chance Sourdough
- Gluten-Free Brioche
- Compleat Wheat
- Sourfaux

Helpful Illustrated Guides

- How to Read the Recipes
- Where to Start with the Recipes
- Essential Gear
- How to Make a Bread Schedule
- Scoring Patterns
- Troubleshooting Common Problems
- The Science of Cold Proofing

About the Authors:

Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and the forthcoming book Modernist Bread: The Art and Science. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age, he consumed cooking books and invested in new cameras and lenses-even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong interest in photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world's best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others.

Francisco Migoya leads the Modernist Cuisine culinary team as head chef. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the team's next book Modernist Bread: The Art and Science, on-sale Spring 2017. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as an 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.

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 68,58 x 26.2 cm 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.

__________

The Story Behind the Book - A review from the Publisher.

When Nathan, a lifelong photographer, decided to create a cookbook over a decade ago, he saw an exciting opportunity to do something new in food photography—to portray food in new and unexpected ways that simultaneously draw readers in and illustrate the science at work in cooking.

Modernist Cuisine broke many of the rules for cookbooks, including how they should be illustrated. When Nathan and the team began working on the book, we wanted to explain the scientific principles that govern how cooking actually works and comprehensively cover all the modern culinary techniques practiced by the best and most advanced chefs in the world. We realized, however, that a conventional, text-heavy book on these topics might be a bit intimidating to all but a limited audience. The book had to be visually captivating. To do that, we developed an approach to food photography that leveraged technology to capture something new.

All art involves some amount of technology. The invention of oil painting, for example, radically changed what paintings looked like. While this has always been true for the creation of art, it is profoundly so for photography because the medium requires both advanced optics and chemistry to capture images on film. Digital photography and the software editing tools it has spawned are merely the latest in a long line of inventions that enable us to make images in new ways. The technology of photography is now changing almost daily, and we’ve embraced that. Many of these new technologies and discoveries (plus those we don’t even know yet) are tools that can be used creatively to do something extraordinary.

At the same time, we’ve also bucked the conventions for food photography. Nathan wanted to cut kitchen equipment in half to give people a look inside food as it cooks, capture alluring perspectives of food with high-speed video and research microscopes, and turn simple ingredients like strawberries and grains of wheat into stunning monoliths with macro lenses. We’ve custom-built cameras and lenses, developed special software for editing, built robots to perfectly sync motion with the camera’s shutter, and experimented with new photography techniques. The results are blueberries shot to appear like boulders, condiments exploding out of cannons, aerials of freshly harvested wheat fields, and wine catapulted to create the perfect splash.

Almost immediately after we released Modernist Cuisine, people started asking where they could buy prints of the images. The photos in our books have spoken to people who see food as we do — as something that inspires passion and curiosity. Art is a reflection of ourselves and the values we want to project. Food is an important aspect of many people’s lives; there have never been more people who self-identify as foodies.

It’s safe to say that Nathan and the team have taken a lot of photos — thousands and thousands of them — since we published The Photography of Modernist Cuisine. With so many new photos in our archives, we decided it was high time to create another coffee-table book for everyone who connects with food.

The 216-page Food & Drink examines its subject matters through six different lenses — photography speed, photography scale, cutaway photography, portraiture, still-life photography, and playing with food — to illustrate how Nathan and the team play with different technology, equipment, styles, and perspectives to capture foods and drinks in a new light.

Some of the most recent photos capture subject matter that is moving too quickly to be easily seen by the human eye, such as a champagne cork flying out of a bottle, so we dedicated a chapter called “The Speed of the Photography” to highlight the speed at which they were taken. Another chapter, “The Scale of the Photography,” is devoted to the scope of the images and features photos that run the gamut from large landscapes to things that can only be seen under a microscope. The third chapter, “A Change in Perspective,” collects some of our photos that reveal a look inside food and what happens inside pots and ovens as you cook. Nathan likes to have fun when taking photos, so we also created a chapter called “Playing with Your Food.” The final two chapters divide a group of food photographs into two categories commonly found in the art world: “Still-Life Photography” and “Food Portraits.”

Food & Drink features imagery not found in The Photography of Modernist Cuisine, and the vast majority are also prominently displayed in our gallery spaces. The images in the book were shot both in studio at the Modernist Cuisine Lab as well as on location at Lake Geneva, the Italian village of Caiazzo, California’s Central Valley, New Orleans, the Olympic National Park, and the Palouse region of Washington and Oregon. With over 20 full-spread panoramic images, the book comes packaged in a new shelf-friendly trim size with a slipcase.

While working on Food & Drink, we embarked on our next project, which will begin to tackle the world of pastry. It’s a subject matter we’ve always wanted and planned to cover. After narrowing down the scope of the project (a truly difficult task), we are now in the early stages of research and experimentation for the untitled, multivolume book that will cover baked pastries.

In the meantime, we hope that others will experience the wonder and joy we feel when we look at the photographs in Food & Drink. Gastronome Anthelme Brillat-Savarin famously said, “Tell me what you eat and I’ll tell you who you are.” Food is a significant part of our identity. What we eat has never been more important to us than it is today. It’s one of the ways that we define cultures, different groups of people, and ourselves as individuals. Our relationship with food is deeply personal but also something that helps us build relationships with others. Food as art is an expression of those values.

Food & Drink is a reflection of our unending passion for and fascination with the world of food. It’s a bold guess that others will share our desire for an art book of quality that immerses readers in vistas of food that are familiar yet profoundly new. We hope that these photographs allow people to indulge in who they are and express how food makes them feel.

Modernist Pizza is the definitive guide to the world’s most popular food. Created by the team that published the critically acclaimed Modernist Cuisine: The Art and Science of Cooking and Modernist Bread, this groundbreaking set is the culmination of exhaustive research, travel, and experiments to collect and advance the world’s knowledge of pizza.

Authors Nathan Myhrvold and Francisco Migoya share practical tips and innovative techniques, which are the outcome of hundreds of tests and experiments. Spanning 1,708 pages, including three volumes plus a recipe manual, Modernist Pizza is much more than a cookbook: it’s an indispensable resource for anyone who not only loves to eat pizza but is also interested in the science, stories, cultures, and history behind it.

Each gorgeously illustrated chapter examines a different aspect of pizza, from its history and top travel destinations to dough, sauce, cheese, toppings, equipment, and more. Housed in a red stainless-steel case, Modernist Pizza contains over 1,000 traditional and avant-garde recipes to make pizza from around the globe, each carefully developed with both professional and home pizzaioli in mind.

Modernist Pizza will provide you with the tools to evolve your craft, invent, and make sublime creations. There’s never been a better time to make pizza.

The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography

Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. 

The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. 

The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home. 

With spreads nearly 60% larger than those in Modernist Cuisine, using stochastic printing on the highest quality paper, The Photography of Modernist Cuisine will be a prized possession and a treasured gift for food lovers, photo buffs, and anyone who appreciates the natural beauty of food and the joy of seeing it from intriguing new perspectives.

About the Author

Nathan Myhrvold, the founder of The Cooking Lab, co-author of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine, has had a passion for science, cooking, and photography since he was a boy. By the age of 13, Nathan had already cooked the family Thanksgiving feast and transformed the household bathroom into a darkroom. 

Myhrvold holds a doctorate in theoretical and mathematical physics as well as a master’s degree in economics from Princeton University. He holds additional master’s degrees in geophysics and space physics and a bachelor’s degree in mathematics from the University of California, Los Angeles. At Cambridge University, Myhrvold did postdoctoral work with Stephen Hawking in cosmology, quantum field theory in curved space-time, and quantum theories of gravitation, all before starting a software company that would be acquired by Microsoft. 

As his career developed, he still found time to explore the culinary world and photography. While working directly for Bill Gates as the chief technology officer at Microsoft, Nathan was part of the team that won the Memphis World Championship Barbecue contest; he worked as a stagier at Chef Thierry Rautureau’s restaurant Rover’s, in Seattle; he then took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne, in France. 

Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several lifelong interests in photography, cooking, and food science. During this time, some of his photographs were published in America 24/7 (DK Publishing, Inc., 2003) and Washington 24/7(DK Publishing, Inc., 2004). Unable to find practical information about sous vide cooking, he decided to write the book he felt was missing — one that provided a scientific explanation of the cooking process, the history of cooking, and the techniques, equipment, and recipes involved in Modernist cooking. Inspired by this void in cooking literature, he decided to share the science of cooking and wonders of Modernist cuisine with others, hoping to pass on his own curiosity and passion for the movement. 

In the process of creating his first book, Nathan founded The Cooking Lab, hired an interdisciplinary team that included scientists, research chefs, and writers, and published the much-acclaimed six-volume, 2,438-page Modernist Cuisine: The Art and Science of Cooking, in 2011. That set was followed by Modernist Cuisine at Home, in 2012, which applies the insights of the original book in a format designed for home cooks. In 2013, he wrote The Photography of Modernist Cuisine, and The Cooking Lab partnered with Inkling to publish the Modernist Cuisine at Home app.

Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team — all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. 

Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 2,438 pages explore the history of cuisine and explain the science of cooking in a way that’s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science, with careful attention to practicality and applicability in the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.

About the Author

Nathan Myhrvold, the founder of The Cooking Lab, co-author of Modernist Cuisine: The Art and Science of Cooking and Modernist Cuisine at Home, and author of The Photography of Modernist Cuisine, has had a passion for science, cooking, and photography since he was a boy. By the age of 13, Nathan had already cooked the family Thanksgiving feast and transformed the household bathroom into a darkroom. 

Myhrvold holds a doctorate in theoretical and mathematical physics as well as a master’s degree in economics from Princeton University. He holds additional master’s degrees in geophysics and space physics and a bachelor’s degree in mathematics from the University of California, Los Angeles. At Cambridge University, Myhrvold did postdoctoral work with Stephen Hawking in cosmology, quantum field theory in curved space-time, and quantum theories of gravitation, all before starting a software company that would be acquired by Microsoft. 

As his career developed, he still found time to explore the culinary world and photography. While working directly for Bill Gates as the chief technology officer at Microsoft, Nathan was part of the team that won the Memphis World Championship Barbecue contest; he worked as a stagier at Chef Thierry Rautureau’s restaurant Rover’s, in Seattle; he then took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne, in France. 

Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several lifelong interests in photography, cooking, and food science. During this time, some of his photographs were published in America 24/7 (DK Publishing, Inc., 2003) and Washington 24/7(DK Publishing, Inc., 2004). Unable to find practical information about sous vide cooking, he decided to write the book he felt was missing — one that provided a scientific explanation of the cooking process, the history of cooking, and the techniques, equipment, and recipes involved in Modernist cooking. Inspired by this void in cooking literature, he decided to share the science of cooking and wonders of Modernist cuisine with others, hoping to pass on his own curiosity and passion for the movement. 

In the process of creating his first book, Nathan founded The Cooking Lab, hired an interdisciplinary team that included scientists, research chefs, and writers, and published the much-acclaimed six-volume, 2,438-page Modernist Cuisine: The Art and Science of Cooking, in 2011. That set was followed by Modernist Cuisine at Home, in 2012, which applies the insights of the original book in a format designed for home cooks. In 2013, he wrote The Photography of Modernist Cuisine, and The Cooking Lab partnered with Inkling to publish the Modernist Cuisine at Home app.

Volume 1

History and Fundamentals

Volume 1 of Modernist Cuisine is dedicated to the history of cooking as well as fundamental scientific principles that govern the way we grow, cook, store, and eat food. This volume also explores the physics of water and food, heat and energy, food safety, and microbiology.

Volume 2

Techniques and Equipment

Learn about the techniques and equipment of Modernist cuisine in Volume 2. From traditional techniques, such as barbecuing and stir-frying, to the science-inspired tools of the Modernist kitchen, this volume includes an in-depth discussion of sous vide machines, centrifuges, dehydrators, and cryogenic freezers.

Volume 3

Get to know the science

Animals and Plantsbehind cooking all of your favorite plants and animals. Volume 3 explores the structure of meat, the science of the Maillard reaction, the nuances of pressure cooking, and the hidden complexity of cooking vegetables.

Volume 4

Ingredient and Preparations

Volume 4 takes you through both traditional and Modernist ingredients and preparations. It explores key principles like thickening, gels, emulsions, and foams as well as the science of two of our favorite beverages: wine and coffee.

Volume 5

Plated-Dish Recipes

From the sublime to the otherworldly, Volume 5 is completely dedicated to the plated-dish recipes we created for this book.

Volume 6

Kitchen Manual

The Kitchen Manual contains every reference table, technique step-by-step, and recipe found in Modernist Cuisine. Each page of this spiral-bound volume is waterproof and tear proof, making this manual a durable companion in the messiest of kitchens.

 

The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. 

The Cooking Lab, publisher of the encyclopedic two-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels. 

Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this 456-page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes. 

The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and reference tables on washable, tear-resistant paper. Drawing on the same commitment to perfection that produced Modernist Cuisine, Modernist Cuisine at Home applies innovations pioneered by The Cooking Lab to refine classic home dishes, from hamburgers and wings to macaroni and cheese. 

More than 400 new recipes are included, most with step-by-step photos that make it easy to bring dining of the highest quality to your own dinner table. Among the amazing techniques you'll find are: how to cook fish and steak perfectly every time, whether you re in the kitchen, the backyard, or tailgating in a parking lot; how to use a pressure cooker to make stocks in a fraction of the usual time while capturing more of the flavor; the secret to making quick, sumptuous caramelized vegetable soups and purees; how to outfit your home oven to make pizzas as crispy as you would get from a wood-fired brick oven; along with recipes for: perfect eggs and breathtaking omelets that remove the guesswork for stress-free breakfasts, even for a crowd; gravies and a hollandaise sauce that are wonderfully rich, perfectly smooth, and never separate; a flawless cheeseburger and an ultra frothy milkshake; chicken wings made better with Modernist techniques, plus seven great sauces and coatings for them; macaroni and cheese, including stove-top, baked, and fat-free versions, that can be made with any cheese blend you like, from gouda and cheddar to jack and Stilton. 

Cooking like a Modernist chef at home requires the right set of tools, but they're less expensive and easier to find than you might think. You'll also learn how to get the best out of the kitchen appliances you already own. Learn how to use your microwave oven to steam fish and vegetables to perfection, make exceptional beef jerky, and fry delicate herbs. 

The first 100 pages of the book are a trove of useful information, such as: how to test the accuracy of a thermometer, and why it's time to switch to digital; how to use (and not to use) a blowtorch to sear food fast and beautifully; how to marinate meats more quickly evenly by injecting the brine; the myriad uses for a whipping siphon beyond whipped cream; why those expensive copper pans may not be worth the price; how to deep-fry without a deep fryer; how to stop worrying and get the most out of your pressure cooker; how to cook sous vide at home with improvised equipment, a special-purpose water bath, or a home combi oven. 

Modernist Cuisine at Home is an indispensable guide for anyone who is passionate about food and cooking.

Modernist Bread is a revolutionary new understanding of one of the most important staples of the human diet

Created by the team that published the award-winning Modernist Cuisine, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals; the result is the most in-depth look at bread to date.

Stunning photography brings the complete story of bread to life across more than 2,300 pages — uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all of the recipes into the kitchen in one compact collection.

Modernist Bread is sure to become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker — whether you are a strict traditionalist, avid modernist, home baker, restaurant chef, or an artisanal baker — to embrace the possibilities of invention and follow your inspiration to make breads in your own way.

Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staff-all dedicated to advancing the science of the culinary arts through creativity and experimentation.

About the Authors:

Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and the forthcoming book Modernist Bread: The Art and Science. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age, he consumed cooking books and invested in new cameras and lenses-even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong interest in photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world's best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others.

Francisco Migoya leads the Modernist Cuisine culinary team as head chef. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the team's next book Modernist Bread: The Art and Science, on-sale Spring 2017. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as an 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.