< Previousopposite page SLIDING DOWN THE BAR | Nathan is endlessly fascinated with photographing wine in motion and the mesmerizing forms that it creates when frozen in midair. He particularly likes the sense of motion in this photo: the dramatic swell of wine and the gentle, perplexing bend of the plastic glass. One’s eyes are drawn to the honey-colored Chardonnay sweeping through the air against the dimly lit background. left RELEASE | This image of sabered champagne was created with the help of a specially designed robot. The “saber-bot” moves its metal arm toward the neck of the wine bottle with incredible force—enough to snap the neck of the bottle and let the cham- pagne spray out. In conjunction with the robot, Nathan used a high- speed camera, allowing him to capture the cork’s flight pattern as it departs the bottle.opposite page SLIDING DOWN THE BAR | Nathan is endlessly fascinated with photographing wine in motion and the mesmerizing forms that it creates when frozen in midair. He particularly likes the sense of motion in this photo: the dramatic swell of wine and the gentle, perplexing bend of the plastic glass. One’s eyes are drawn to the honey-colored Chardonnay sweeping through the air against the dimly lit background. left RELEASE | This image of sabered champagne was created with the help of a specially designed robot. The “saber-bot” moves its metal arm toward the neck of the wine bottle with incredible force—enough to snap the neck of the bottle and let the cham- pagne spray out. In conjunction with the robot, Nathan used a high- speed camera, allowing him to capture the cork’s flight pattern as it departs the bottle.opposite page RAINBOW | Although red chard is one of the most common ways to buy it, Swiss chard comes in a variety of colors. The flavor isn’t noticeably different between the different varieties, especially when you cook it. The rich color of the red variety, however, can stain other foods that it mingles with. above VITAMIN C CATHEDRAL | Vitamin C is a birefringent crystal that bends light in multiple directions, providing stunning colors. (This is the same rea- son why gazing through polarized sunglasses can make a car windshield look funny.) Like a Chagall stained-glass window, the vibrant beauty of vitamin C is only revealed through a microscope when the light is just right.opposite page RAINBOW | Although red chard is one of the most common ways to buy it, Swiss chard comes in a variety of colors. The flavor isn’t noticeably different between the different varieties, especially when you cook it. The rich color of the red variety, however, can stain other foods that it mingles with. above VITAMIN C CATHEDRAL | Vitamin C is a birefringent crystal that bends light in multiple directions, providing stunning colors. (This is the same rea- son why gazing through polarized sunglasses can make a car windshield look funny.) Like a Chagall stained-glass window, the vibrant beauty of vitamin C is only revealed through a microscope when the light is just right.opposite page PEANUT BUTTER, JELLY, AND MAGIC and THE ALL AMERICAN | It turns out you don’t need magic or zero gravity to levitate food. All it takes is a camera and a little ingenuity. Images like this were some of our most iconic in Modernist Cuisine and became a signature style of photography that we included in each of our books that followed. The results are both functional—each special layer is highlighted simultaneously—and engaging as they reveal two all-American classics from new and enchanting points of view. left DEEP-DISH PIZZA PARTS | Inspired by exploded diagrams, which mechanics use to show how a complex machine works, the layers of this deep-dish pizza were methodically planned and stra- tegically shot to illustrate how a pizza comes together. Each slice of pepperoni and sausage was individually strung up with fishing line; the mozzarella cheese was suspended on acrylic; and the sauce, parbaked shell, and finished pizza were hung on sheets of plastic.opposite page PEANUT BUTTER, JELLY, AND MAGIC and THE ALL AMERICAN | It turns out you don’t need magic or zero gravity to levitate food. All it takes is a camera and a little ingenuity. Images like this were some of our most iconic in Modernist Cuisine and became a signature style of photography that we included in each of our books that followed. The results are both functional—each special layer is highlighted simultaneously—and engaging as they reveal two all-American classics from new and enchanting points of view. left DEEP-DISH PIZZA PARTS | Inspired by exploded diagrams, which mechanics use to show how a complex machine works, the layers of this deep-dish pizza were methodically planned and stra- tegically shot to illustrate how a pizza comes together. Each slice of pepperoni and sausage was individually strung up with fishing line; the mozzarella cheese was suspended on acrylic; and the sauce, parbaked shell, and finished pizza were hung on sheets of plastic.opposite page DALÍ DEDICATION | The iconic soft Neapolitan pizzas that we had in Italy inspired us to re-create the “soft watches” in Dalí’s classic painting The Persistence of Memory. Dalí often featured landscapes from his home in Catalonia, Spain, but we incorporated Mount Vesuvius in the background as a nod to Naples, the birthplace of pizza. above JASPER JOHNS WITH PEPPERONI | Americans love pepperoni pizza— and what better way to pay tribute than to bake a pizza in a custom-made pan shaped like the United States? According to the USDA, about one in eight Americans consumes pizza on any given day. Congress even fought to classify tomato paste as a vegetable to keep pizza on school lunch menus. They may not have had the best motives, but what kid would argue?opposite page DALÍ DEDICATION | The iconic soft Neapolitan pizzas that we had in Italy inspired us to re-create the “soft watches” in Dalí’s classic painting The Persistence of Memory. Dalí often featured landscapes from his home in Catalonia, Spain, but we incorporated Mount Vesuvius in the background as a nod to Naples, the birthplace of pizza. above JASPER JOHNS WITH PEPPERONI | Americans love pepperoni pizza— and what better way to pay tribute than to bake a pizza in a custom-made pan shaped like the United States? According to the USDA, about one in eight Americans consumes pizza on any given day. Congress even fought to classify tomato paste as a vegetable to keep pizza on school lunch menus. They may not have had the best motives, but what kid would argue?THE MODERNIST CUISINE LIBRARY Cyan, magenta, yellow, and black inks used on most offset presses cannot reproduce many of the colors that cameras can capture (gray areas in left image above). Wide-gamut inks do a better job reproducing many of the colors that cameras can capture, especially oranges and greens (see image, above right). The stochastic screening process is better able to repro- duce fine patterns and subtle gradations of color (shown in far-right side of both images, directly above). HIGH-QUALITY PRINTING PROCESS 2021 MODERNIST PIZZA English, French, German, Italian, and Spanish 1,708 pages 1,000+ recipes includes recipe manual ISBN: 978-1-7343861-2-7 2011 MODERNIST CUISINE: THE ART AND SCIENCE OF COOKING Chinese, English, French, German, and Spanish 2,438 pages 1,500+ recipes includes recipe manual ISBN: 978-1-7343861-4-1 2012 MODERNIST CUISINE AT HOME Chinese, English, French, German, Italian, Japanese, Korean, Portuguese, and Spanish 684 pages 400+ recipes includes recipe manual ISBN: 978-0-9827610-1-4 2013 THE PHOTOGRAPHY OF MODERNIST CUISINE English and Portuguese 312 pages 405 photographs 145 full-spread photos ISBN: 978-098276102-1 2017 MODERNIST BREAD English, French, German, and Spanish 2,642 pages 1,200+ recipes includes recipe manual ISBN: 978-0-9827610-5-2 DISTRIBUTED WORLDWIDE NORTH AMERICA United States & Canada Ingram Publishing Services (IPS) T 888 790 0431 customer.service@ ingrampublisherservices.com LATIN AMERICA Mexico Ingram Publishing Services (IPS) T 866 400 5351 IPS_International.Orders@ingramcontent.com SOUTH AMERICA Brazil Pedro Martin Caro M + 34 686 916 563 pmartin@phaidon.com EUROPE Great Britain & Ireland Macmillan Distribution Services T +44 (0)1256 302692 orders@macmillan.co.uk The Netherlands & Belgium Tycho Korbee M + 31 06 2503 4751 tkorbee@phaidon.com Belgium Gallimard Export T + 33 1 49 54 15 65 F + 33 1 49 54 14 95 international@gallimard.fr France SODIS Service clients T +33 1 60 07 82 00 F +33 1 64 30 32 27 saisie@sodis.fr Switzerland OLF SA Customer Service T +41 848 653 653 F +41 26 467 5466 serviceclients@olf.ch Germany & Austria LKG mbH T + 49 34206 65 106 F + 49 34 206 65 1767 phaidon@lkg.eu Italy Messaggerie Libri T +39 02457741 F +39 02 844 060 39 customer.service@meli.it Spain Pedro Martin Caro M + 34 686 916 563 pmartin@phaidon.com AFRICA South Africa Jonathan Ball Group Book Promotions Group T + 27 11 601 8000 F + 27 11 622 3553 orders@jonathanball.co.za ASIA India, Sri Lanka & Nepal Roli Books T +91 11 4068 2000 F +91 11 2921 7185 care@rolibooks.com Japan Macmillan Distribution Services T +44 (0)1256 302692 orders@macmillan.co.uk AUSTRALIA Australia Hachette Australia Alliance Distribution Services T +61 2 4390 1300 F 1800 664 477 adscs@alliancedist.com.au New Zealand Hachette New Zealand Alliance Distribution Services T +64 (9) 477 4120 adscs@alliancedist.com.au OTHER TERRITORIES Macmillan Distribution Services T +44 (0)1256 302692 orders@macmillan.co.uk PUBLISHED BY The Cooking Lab 3150 139th Ave SE Bellevue, Washington 98005 U.S.A. modernistcuisine.com For global sales, licensing, and general information, please contact: Stephanie Swane, Publisher & Editorial Director sswane@modernistcuisine.com To request a review excerpt or to schedule an interview with the author, please contact: Caren Palevitz, Marketing Manager caren@modernistcuisine.com WHERE TO BUY Wherever fine books are sold www.modernistcuisineshop.com All Modernist Cuisine by Nathan Myhrvold Galleries: New Orleans 305 Royal Street New Orleans, LA 70130 In the French Quarter T 504 571 5157 Seattle 1403 1st Avenue Seattle, WA 98101 Near Pike Place Market T 206 623 1226 La Jolla 1241 Prospect Street La Jolla, CA 92037 In the heart of La Jolla Village T 858 886 7721 Please quote the following information: ISBN, title, quantity, retail price, name, address, and shipping details. Please place orders directly with one of our partners.THE MODERNIST CUISINE LIBRARY Cyan, magenta, yellow, and black inks used on most offset presses cannot reproduce many of the colors that cameras can capture (gray areas in left image above). Wide-gamut inks do a better job reproducing many of the colors that cameras can capture, especially oranges and greens (see image, above right). The stochastic screening process is better able to repro- duce fine patterns and subtle gradations of color (shown in far-right side of both images, directly above). HIGH-QUALITY PRINTING PROCESS 2021 MODERNIST PIZZA English, French, German, Italian, and Spanish 1,708 pages 1,000+ recipes includes recipe manual ISBN: 978-1-7343861-2-7 2011 MODERNIST CUISINE: THE ART AND SCIENCE OF COOKING Chinese, English, French, German, and Spanish 2,438 pages 1,500+ recipes includes recipe manual ISBN: 978-1-7343861-4-1 2012 MODERNIST CUISINE AT HOME Chinese, English, French, German, Italian, Japanese, Korean, Portuguese, and Spanish 684 pages 400+ recipes includes recipe manual ISBN: 978-0-9827610-1-4 2013 THE PHOTOGRAPHY OF MODERNIST CUISINE English and Portuguese 312 pages 405 photographs 145 full-spread photos ISBN: 978-098276102-1 2017 MODERNIST BREAD English, French, German, and Spanish 2,642 pages 1,200+ recipes includes recipe manual ISBN: 978-0-9827610-5-2 DISTRIBUTED WORLDWIDE NORTH AMERICA United States & Canada Ingram Publishing Services (IPS) T 888 790 0431 customer.service@ ingrampublisherservices.com LATIN AMERICA Mexico Ingram Publishing Services (IPS) T 866 400 5351 IPS_International.Orders@ingramcontent.com SOUTH AMERICA Brazil Pedro Martin Caro M + 34 686 916 563 pmartin@phaidon.com EUROPE Great Britain & Ireland Macmillan Distribution Services T +44 (0)1256 302692 orders@macmillan.co.uk The Netherlands & Belgium Tycho Korbee M + 31 06 2503 4751 tkorbee@phaidon.com Belgium Gallimard Export T + 33 1 49 54 15 65 F + 33 1 49 54 14 95 international@gallimard.fr France SODIS Service clients T +33 1 60 07 82 00 F +33 1 64 30 32 27 saisie@sodis.fr Switzerland OLF SA Customer Service T +41 848 653 653 F +41 26 467 5466 serviceclients@olf.ch Germany & Austria LKG mbH T + 49 34206 65 106 F + 49 34 206 65 1767 phaidon@lkg.eu Italy Messaggerie Libri T +39 02457741 F +39 02 844 060 39 customer.service@meli.it Spain Pedro Martin Caro M + 34 686 916 563 pmartin@phaidon.com AFRICA South Africa Jonathan Ball Group Book Promotions Group T + 27 11 601 8000 F + 27 11 622 3553 orders@jonathanball.co.za ASIA India, Sri Lanka & Nepal Roli Books T +91 11 4068 2000 F +91 11 2921 7185 care@rolibooks.com Japan Macmillan Distribution Services T +44 (0)1256 302692 orders@macmillan.co.uk AUSTRALIA Australia Hachette Australia Alliance Distribution Services T +61 2 4390 1300 F 1800 664 477 adscs@alliancedist.com.au New Zealand Hachette New Zealand Alliance Distribution Services T +64 (9) 477 4120 adscs@alliancedist.com.au OTHER TERRITORIES Macmillan Distribution Services T +44 (0)1256 302692 orders@macmillan.co.uk PUBLISHED BY The Cooking Lab 3150 139th Ave SE Bellevue, Washington 98005 U.S.A. modernistcuisine.com For global sales, licensing, and general information, please contact: Stephanie Swane, Publisher & Editorial Director sswane@modernistcuisine.com To request a review excerpt or to schedule an interview with the author, please contact: Caren Palevitz, Marketing Manager caren@modernistcuisine.com WHERE TO BUY Wherever fine books are sold www.modernistcuisineshop.com All Modernist Cuisine by Nathan Myhrvold Galleries: New Orleans 305 Royal Street New Orleans, LA 70130 In the French Quarter T 504 571 5157 Seattle 1403 1st Avenue Seattle, WA 98101 Near Pike Place Market T 206 623 1226 La Jolla 1241 Prospect Street La Jolla, CA 92037 In the heart of La Jolla Village T 858 886 7721 Please quote the following information: ISBN, title, quantity, retail price, name, address, and shipping details. Please place orders directly with one of our partners.Next >