Nathan Myhrvold

Kalender

Modernist Bread 2018 Wall Calendar

Beschreibung

Mark your calendars-the future of bread is almost here. In anticipation of their new book Modernist Bread, the Modernist Cuisine team is celebrating the arrival of the next bread revolution with a companion wall calendar featuring 14 of the book's most captivating images that will inspire you with the hidden beauty of bread each month. The team creates their award-winning images with techniques not normally used in food photography-the avant-garde results have redefined the genre and sparked the curiosity of readers around the world. The Modernist Bread 2018 wall calendar features a 12-month collection of book's most striking photos that bring complex scientific phenomena to life, illuminate the hidden beauty of simple ingredients, and capture a magical view of bread making. You will also uncover the story behind each photo-a taste of what readers will discover in Modernist Bread. The calendar includes U.S. and Canadian holidays, as well as food holidays for you to savor throughout the year.

Autor

Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and the forthcoming book Modernist Bread. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age he consumed cooking books and invested in new cameras and lenses-even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong interest in photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world's best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others. Together with chef and co-author Francisco Migoya, the Modernist Cuisine team is set to publish their next book, on-sale November 2017

Produktdetails

• Verlag: Cooking Lab
• Seitenzahl: 28
• Erscheinungstermin: 7. November 2017
• Englisch
• Abmessung: 304mm x 228mm x 7mm
• Gewicht: 204g
• ISBN-13: 9780982761083
• Artikelnr.: 49003712