{"title":"Nathan Myhrvold","description":"\u003cp\u003eWelcome to the world of Nathan Myhrvold, a renaissance man whose work elegantly straddles the boundaries of science, art, and culinary mastery. With a rich background as a former Chief Technology Officer at Microsoft, Myhrvold combines his scientific expertise with a profound passion for cooking. This collection is a gateway into his groundbreaking exploration of food and drink, offering readers an inspiring journey into the innovative field of modernist gastronomy.\u003c\/p\u003e\n\n\u003cp\u003eIn \u003cem\u003eModernist Cuisine: The Art and Science of Cooking\u003c\/em\u003e, Myhrvold presents a comprehensive guide to the transformative techniques that have revolutionised the culinary world. For those looking to bring these methods into their own kitchens, \u003cem\u003eModernist Cuisine at Home\u003c\/em\u003e offers practical insights and scaled-down recipes to suit the home cook's needs. Similarly, \u003cem\u003eModernist Bread\u003c\/em\u003e and \u003cem\u003eModernist Bread at Home\u003c\/em\u003e delve into the intricacies of bread-making, offering profound insights into the art and science behind every loaf.\u003c\/p\u003e\n\n\u003cp\u003eAdding to his repertoire, Myhrvold's \u003cem\u003eModernist Pizza\u003c\/em\u003e explores the beloved dish with the same innovative spirit, providing a detailed analysis and reimagining of pizza through a modernist lens. Each book in this collection is not only a recipe guide but also a scientific exploration and artistic expression, making it perfect for anyone who sees cooking as both an art form and a science.\u003c\/p\u003e\n\n\u003cp\u003eDive into Nathan Myhrvold's unique blend of creativity and intellect, and transform the way you experience and understand the world of cooking and food.\u003c\/p\u003e","products":[{"product_id":"modernist-bread-by-francisco-migoya-9780982761052","title":"Modernist Bread","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cem\u003eModernist Bread: The Art and Science\u003c\/em\u003e 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 \u003cem\u003eModernist Cuisine: The Art and Science of Cooking\u003c\/em\u003e, 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.\u003c\/p\u003e\n\n\u003cp\u003eStunning photography brings the complete story of bread to life across five volumes, uncovering its incredible history, loaves from every corner of the world, and the breathtaking 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.\u003c\/p\u003e\n\n\u003cp\u003eHoused 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.\u003c\/p\u003e\n\n\u003cp\u003eSpanning over 2,300 pages, \u003cem\u003eModernist Bread\u003c\/em\u003e will 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.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Australia","offers":[{"title":"Default Title","offer_id":46998524756204,"sku":"9780982761052","price":875.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/24761293482537.jpg?v=1763218388"},{"product_id":"modernist-bread-at-home-by-francisco-migoya-9781737995142","title":"Modernist Bread at Home","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eCreated by the same team behind the award-winning \u003ci\u003eModernist Bread\u003c\/i\u003e, this new book reflects over four years of independent research into the fundamentals, methods, and science of making bread. Now all that wisdom has been distilled down into a 420-page, easy-to-use single volume, designed for home bakers.\u003c\/p\u003e\n\n\u003cp\u003eInside you’ll find new features to simplify the bread-making process alongside delicious recipes, time-saving tips, and cutting-edge techniques that will not only deliver great results but also bring a new level of confidence to your baking.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Australia","offers":[{"title":"Default Title","offer_id":46998524821740,"sku":"9781737995142","price":220.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/22024683482806.jpg?v=1763218411"},{"product_id":"modernist-cuisine-at-home-by-nathan-myhrvold-9780982761014","title":"Modernist Cuisine at Home","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cem\u003eModernist Cuisine\u003c\/em\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003eChange the way you think about food: \u003cem\u003eModernist Cuisine at Home\u003c\/em\u003e opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this vibrantly illustrated 456-page volume, you'll learn how to stock a modern kitchen, master Modernist techniques, and make hundreds of stunning new recipes, including pressure-cooked caramelised carrot soup, silky smooth mac and cheese, and sous vide braised short ribs. You'll also learn about the science behind your favourite dishes, what's really happening when you roast a chicken, and why pressure cookers are perfect for making soup.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Australia","offers":[{"title":"Default Title","offer_id":46998524854508,"sku":"9780982761014","price":220.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/24760913482537.jpg?v=1763218419"},{"product_id":"modernist-cuisinethe-art-and-science-of-cooking-by-maxime-bilet-9781734386141","title":"Modernist Cuisine:The Art and Science of Cooking","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cb\u003eA revolution is underway in the art of cooking.\u003c\/b\u003e  \n\n\u003cp\u003eJust as French Impressionists upended centuries of tradition, \u003ci\u003eModernist Cuisine\u003c\/i\u003e has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as ElBulli, The Fat Duck, Alinea, and wd50 have incorporated a deeper understanding of science and technology into their culinary art.\u003c\/p\u003e\n\n\u003cp\u003eNathan Myhrvold and his 20-person team at The Cooking Lab have achieved astounding new flavours and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. The team has created a series of reference titles that reveal science-inspired techniques for preparing and photographing food that ranges from the otherworldly to the sublime.\u003c\/p\u003e\n\n\u003cp\u003e\u003ci\u003eModernist Cuisine: The Art and Science of Cooking\u003c\/i\u003e, \u003ci\u003eModernist Cuisine at Home\u003c\/i\u003e, and \u003ci\u003eThe Photography of Modernist Cuisine\u003c\/i\u003e are works destined to reinvent cooking.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette New Zealand Ltd","offers":[{"title":"Default Title","offer_id":46998524887276,"sku":"9781734386141","price":875.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/14020463482805.jpg?v=1763218425"},{"product_id":"modernist-pizza-by-francisco-migoya-9781734386127","title":"Modernist Pizza","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cem\u003eModernist Pizza\u003c\/em\u003e is the ultimate deep dive into one of the world's most beloved foods. Over four years of research in the making, \u003cem\u003eModernist Pizza\u003c\/em\u003e delivers the story of pizza as it's never been told before. The book is the culmination of our findings and discoveries in the deliciously diverse world of pizza, including, for the first time, a chapter on travel.\u003c\/p\u003e\n\n\u003cp\u003eWhether you're a professional pizzolo or new to making pizza, \u003cem\u003eModernist Pizza\u003c\/em\u003e is for anyone who enjoys a slice. The recipes in this book were developed using both professional and home ovens (and equipment). Filled with gorgeous photographs and helpful illustrations, you'll find guides to help you choose gear, determine where to start with our dough recipes, and build your own pizzas.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eModernist Pizza\u003c\/em\u003e explores all aspects of pizza. Volumes 1 and 2 cover the science, history, fundamentals, ingredients, pizza travels, and the techniques of making pizza. Volume 3 is dedicated to both traditional and innovative recipes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eModernist Pizza\u003c\/em\u003e features mouthwatering recipes to satisfy any type of pizza craving, from a traditional margherita to new twists on cult classics, such as our Kalua pork-topped take on a Hawaiian pizza. You'll also find innovative sauces, cheeses, and flavour combinations, as well as recipes for Neapolitan, New York, artisan, New York square, deep-dish, thin-crust, Brazilian thin-crust, focaccia, high-hydration al taglio, and Detroit style doughs, plus gluten-free variations.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette New Zealand Ltd","offers":[{"title":"Default Title","offer_id":46998525247724,"sku":"9781734386127","price":600.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/14020323482805.jpg?v=1763218439"},{"product_id":"food-drink-by-nathan-myhrvold-9781737995135","title":"Food \u0026 Drink","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eThe fine art of food.\u003c\/p\u003e\n\n\u003cp\u003eTake a deep dive into Modernist Cuisine founder and photographer Nathan Myhrvold's ever-evolving fascination with food in his new book \u003ci\u003eFood \u0026amp; Drink: Modernist Cuisine Photography\u003c\/i\u003e. This beautiful photo book features over 200 vibrant images showcasing food in new and surprising ways.\u003c\/p\u003e\n\n\u003cp\u003eMyhrvold 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.\u003c\/p\u003e\n\n\u003cp\u003eThis 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 27\" x 10.315\" display high-quality printing.\u003c\/p\u003e\n\n\u003cp\u003eFrom an aerial shot of the gentle carved shapes in a wheat field after harvest to the magnified view of the colourful corona of a tomato seed, \u003ci\u003eFood \u0026amp; Drink\u003c\/i\u003e 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.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Australia","offers":[{"title":"Default Title","offer_id":47076720443628,"sku":"9781737995135","price":180.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/22024613482806.jpg?v=1765212910"}],"url":"https:\/\/bookhero.live\/collections\/nathan-myhrvold.oembed","provider":"Book Hero","version":"1.0","type":"link"}