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In addition to his many other talents, "Modernist Cuisine" author Nathan Myhrvold is an accomplished and adventurous photographer. The "Modernist Cuisine" books are defined by their amazing large-format images that give us a different view of our food. Nathan estimates his team has shot about 250,000 photographs so far. We asked him to share some of the images from his latest book, "The Photography of Modernist Cuisine." 
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An e-book version of Nathan Myhrvold's "Modernist Cuisine" series is now available. Also check out "The Photography of Modernist Cuisine."
Melissa Lukach's insight:
A glowing review of Modernist Cuisine at Home App and The Photography of Modernist Cuisine
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Photos by Driely S. for Racked In 1985, the Rizzoli bookstore relocated to 31 West 57th Street, around the corner from the...
Melissa Lukach's insight:
The Photography of Modernist Cuisine is one of the books featured in the photo gallery of Rizzoli Bookstore
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Valentine’s Day is the perfect time to make a restaurant-calibre meal at home — especially if you just realised it’s on Friday and t...
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"The Modernist Cuisine monolith now has its own digital edition, an e-version of the Modernist Cuisine At Home book that includes features like automatic recipe scaling, cross-referenced links and definitions, and video."
Melissa Lukach's insight:
Popular Science's Paul Adams reviews immersion circulators on the market and includes the Modernist Cuisine at Home App as a related useful tool in sous vide cooking.
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Valentine's Day is the perfect time to make a restaurant-caliber meal at home—especially if you just realized it's on Friday and there are no good dinner reservations left. Modernist cooking enlists techniques that require less active time cooking, while still producing rich flavors—just the sort of thing needed to create a memorable dinner that you can actually enjoy making.
Melissa Lukach's insight:
As part of a content partnership with Gizmodo, Modernist Cuisine shared why a pressure cooker is used for the carrot soup and shares a Valentine's Day menu that can be planned using the free preview app of Modernist Cuisine at Home.
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Myhrvold and Blumenthal both use sodium citrate (derived from citrus, it’s also used in a number of commercial processed cheeses) as an emulsifier. Sodium citrate isn’t that hard to find online, but you won’t find it at the local market.
Melissa Lukach's insight:
Pickup of Noelle Carter of The Los Angeles Times's story abour making her own melty cheese. She tries Modernist Cuisine at Home's recipe along with other before developing her own.
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A comical look at the infamous '5 second rule' for food - if you drop food on the floor and pick it up in 5 seconds, is it safe to eat still?
Melissa Lukach's insight:
Modernist Cuisine surely influenced the designer of this infographic
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Some home cooks—frustrated that the fine, natural cheeses they buy don't melt well—are resorting to making their own processed cheese. A recipe from "Modernist Cuisine at Home," a best-selling cookbook that emphasizes food science, recommends using an immersion blender to mix a small about of sodium citrate, an emulsifier, with water, then heating the liquid and slowly adding shredded cheese to make macaroni and cheese sauce. "The resulting texture is as smooth as melted American cheese, but as complex and intense in flavor as any of your favorite cheeses," states the recipe on Modernistcuisine.com.
Melissa Lukach's insight:
Wall Street Journal recounts how companies are trying to perfect the cheese melt and references Modernist Cuisine at Home's recipe to make your own melty cheese.
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"Anyone with a pressure cooker can make this recipe, which transmutes the dirty-sweet taste of raw carrot into a profound meditation on caramelization."
Melissa Lukach's insight:
Cooking Light's Scott Mowbray partners with a friend to make a six-course Modernist meal, which included the carrot soup and fried parsley, adapted from Modernist Cuisine at Home.
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I've always been drawn to local fish markets. They're windows into the relationship between a given culture and the wildest part of the natural world, the sea, and amid the blood, guts, and funky smells, there's a breathtaking world to be captured on film.
Melissa Lukach's insight:
Nathan Myrhvold shares why he loves fish markets
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For a lot of us, just thinking about the Super Bowl elicits a craving for deep-fried goodness. If youre without a dedicated fryer, dont fear. Modernist Cuisine at Home will show you how to achieve the same effect with a handful of conventional kitchen tools you just might have lying around. - Gizmodo.
Melissa Lukach's insight:
Deep fryer Super Bowl recipes, Gizmodo article picked up by India Everyday
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You could say it started with the "Cheesepocalypse" — you know, all those stories about a Velveeta shortage that have had everyone in a tizzy. And with the Super Bowl on Sunday!
Melissa Lukach's insight:
LA Time's Noelle Carter tries Modernist Cuisine at Home's recipe for homemade melty cheese, along with others, before developing her own recipe.
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PORTLAND, Ore. - Far from the expectant gaze of major restaurant critics and the accompanying pressu... - Lifestyles Breaking News - Brandon Sun.
Melissa Lukach's insight:
The Canadian newspaper interviews Portland, OR chefs about the modernist moving, noting they don't care for the term "modernist cuisine."
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When I recently received my January/February 2014 issue of, Food Arts magazine, which I get regularly and love as a great resource on the current professional culinary world, I quickly noticed a pa...
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Henkelman's blog shares how Modernist Cuisine's Cooking Lab uses a Henkelman chamber vacuum sealer.
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Great, now alongside the epic five-volume hardcover version of Modernist Cuisine, with its game-changing level of detail and photographic innovation, I’ve got a cookbook by Salvador Dalí to pine for. Dalí earned his reputation – and his square-mile-ownage of dorm-room wall space – with his unique combination of sheer talent and [...]
Melissa Lukach's insight:
Forbes' contributing writer John Giuffo adds Salvador Dali's cookbook on the list of coveted books, alongside Modernist Cuisine.
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Restaurant-inspired molecular gastronomy offers considerable potential for food manufacturers’ new product development (NPD), according to Stefan Cosser, head of innovation at consultancy Food Innovation Solutions (FIS).
Melissa Lukach's insight:
UK's food and drink manufacturing site explains how modernist cuisine, the movement, is a great source for food product innovation. The article interviews Cosser, who worked at The Fat Duck and references Modernist Cuisine as a source for the term "modernist cuisine."
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"His work is to food photography what the "Bodies" exhibits are to anatomy: A blend of science and aesthetics that gives you a deeper — even forensic — look at its subjects."
Melissa Lukach's insight:
Crosscut.com shares how the photography exhibit is an eye-opening experience. Crosscut.com covers local news, arts, politics, business, food, sports and neighborhoods
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Serious Eats vs Modernist Cuisine's recommendation on if you should salt your beef before grilling.
Melissa Lukach's insight:
Esquire's Josh Ozersky answers questions from readers. A Tokyo reader asks which direction to follow: Kenji Alt-Lopez's direction to not salt or Nathan Myhrvold's directions to salt an hour before. Josh recommended not salting.
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Art Uncovered features interviews with artists, filmmakers and creatives of all kinds. They focus on how art intersects with technology, politics, science, and the broader culture.
Melissa Lukach's insight:
Breakthru Radio's Thomas Seely interviews Nathan Myhrvold about The Photography of Modernist Cuisine for Art Uncovered. They discuss cutaways, trichinella, food porn, Modernist Cuisine and trends.
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Just as Nirvana upended the conventions of mainstream rock, modernist cuisine has torn through the confines of the culinary arts.
Melissa Lukach's insight:
A look at where Santa Fe chefs eats, includes recommendations Christian Pontiggia, a Modernist chef.
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How do you like your mac and cheese or cauliflower cheese? No doubt you have your hidden secrets, your favourite cheese combinations (cheddar, provolone and parmesan work a treat, as one chef revea...
Melissa Lukach's insight:
Niamh Shield’s, one of the UK’s very best food bloggers, touts the wonders of sodium citrate for mac and cheese after reading Modernist Cuisine at Home.
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FROM ISSUE #161
Melissa Lukach's insight:
Saveur's December, 2013 issue includes The Photography of Modernist Cuisine in their list of favorite books this year.
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For a lot of us, just thinking about the Super Bowl elicits a craving for deep-fried goodness. If you're without a dedicated fryer, don't fear. Modernist Cuisine at Home will show you how to achieve the same effect with a handful of conventional kitchen tools you just might have lying around.
Melissa Lukach's insight:
Deep fryer recipes and tips for the Super Bowl on Gizmodo
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Modernist Cuisine When the six volumes counting, and 23.7 kilos weighing enyclopedia the 'Modernist Cuisine' came out in 2011, it was only the start of a c ...
Melissa Lukach's insight:
Photo slide show of the Photography of Modernist Cuisine
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On March 5, 2014 MarthaStewart.com shared photos from The Photography of Modernist Cuisine and their stories, as told by Nathan to Martha Stewart.