A New View of Food and Cooking [Slide Show]

Modernist Cuisine: The Art and Science of Cooking (The Cooking Lab, 2011) is a six-volume, 2,348-page work that relies heavily on photography and illustrations to make the science and technology of modern cooking accessible and engaging to everyone from science buffs to professional chefs. One of our goals in producing the book, by inventor and physicist Nathan Myhrvold, along with co-authors Chris Young and Maxime Bilet, was to give readers insight into what happens inside food as it cooks. So we developed a unique “cutaway” style of photo illustration that reveals all the action occurring at the center of, say, a pot of steaming broccoli or a pair of burgers on a Weber grill.

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A New View of Food and Cooking [Slide Show]