We share our discoveries through our in-house publishing division, The Cooking Lab, which has produced four award-winning books: Modernist Cuisine: The Art and Science of Cooking (2011), Modernist Cuisine at Home (2012), The Photography of Modernist Cuisine (2013), and Modernist Bread (2017).
You can experience founder Nathan Myhrvold’s innovative food photography at Modernist Cuisine Gallery, with locations around the US.Francisco is the head chef of Modernist Cuisine. He is the coauthor of Modernist Bread and the forthcoming Modernist Pizza. Recognized as a top U.S. pasty chef and chocolatier, he was executive pastry chef at The French Laundry and Bouchon Bakery and then a professor at the Culinary Institute of America before joining the Modernist Cuisine team.