Tasty: Modernist Cuisine

The photography in “Modernist Cuisine: The Art and Science of Cooking” is nothing short of stunning. This six volume self published masterwork is the result of some serious geeking out on the part of Nathan Myhrvold and his team of chefs, scientists and photographers.

food + cooking / physics experiments + artistic expression = gorgeous


root vegetables



the 30 hour hamburger deconstructed

shanghai soup dumplings


five hardcover volumes + one softcover volume with washable pages

images via new york times slide show, republic 21, gourmet live, serious eats

Find out more about how these images were created here and at this Ted talk.

posted by cinde


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