Nathan Myhrvold is founder of Modernist Cuisine and lead author of Modernist Cuisine: The Art and Science of Cooking , Modernist Cuisine at Home , The Photography of Modernist Cuisine and Modernist Bread, on-sale November 7, 2017. Unlike any bread book ever published, the five-volume book will provide a comprehensive look at the history, techniques, ingredients, and equipment used to create yeast-leavened bread around the world. Myhrvold, both a chef and scientist, along with his team of bakers and researchers have conducted over 1,500 experiments to test longstanding practices and beliefs. The result is over 1,200 recipes that use new ingredients, techniques, and insight for baking bread in home and professional ovens.
Myhrvold holds several degrees including a doctorate in theoretical and mathematical physics and master’s degrees in geophysics and space physics from Princeton University, a bachelor’s degree in mathematics from UCLA, and a culinary diploma from École de Cuisine La Varenne in France.