A few years ago we had the honor to participate in the making of the most beautiful cook book ever made. It was called Modernist Cuisine: The Art and Science of Cooking, by Nathan Myhrvold, Chris Young and Maxime Biletand. It consist of 2,430 pages divided into five massive volumes that weigh a total of 43 pounds (including 4 pounds of ink). It includes thousands of gorgeous photographs, and 36 of them are annotated cutaways. The authors actually cut through pans, barbecues, ovens and pressure cookers (just to name a few) and photograph them beautifully. We helped make the photographs into annotated infographics.
Now Nathan Myhrvold is doing it again. A new book, titled Modernist Bread: The Art and Science will hit the bookstores in March 2017, and will include some of our graphics. Four years in the making, the company’s website cites some impressive stats:
“The culinary team has developed more than 1,200 recipes from around the world that are both traditional and avant-garde. At over a million words so far, Modernist Bread will total over 2,000 pages and feature more than 3,000 new photos”.
It will be, we think, the definitive book about bread.