The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staff—all dedicated to advancing the science of the culinary arts through creativity and experimentation.
They have published Modernist Cuisine: The Art and Science of Cooking (2011), Modernist Cuisine at Home (2012), and The Photography of Modernist Cuisine (2013), and produced The Photography of Modernist Cuisine: The Exhibition, which is currently traveling around the world. Their current project is a new book devoted to the art and science of bread. It is expected to be on sale in 2016.
The Cooking Lab, Modernist Cuisine's in-house publishing division, published all three books. In addition to publishing, The Cooking Lab provides consulting, R&D, and invention services to food companies and culinary equipment makers, both large and small. Their research laboratory, operated by Intellectual Ventures, provides one of the best-equipped kitchens in the world and includes access to a full set of machining, analytical, and computational facilities at IV Lab. They also develop products to advance the culinary arts such as spherification kits, gel kits, and the Modernist Cuisine™ Special Edition Baking Steel.
The Modernist Cuisine team has shared their knowledge to help IV Lab create all kinds of food inventions, and they’ve been instrumental in helping us approach some problems in developing countries.
The Instrument Shop allows IV Lab to develop ideas quickly from concept through to manufacture and testing.
The Biology and Chemistry Lab combines a pair of active wet laboratories with experienced biologists and chemists.