Nathan Myhrvold

Nathan Myhrvold is a technologist, entrepreneur, and author known for his diverse achievements across multiple fields. As Microsoft's first Chief Technology Officer and co-founder of Intellectual Ventures, he has significantly influenced both technology and intellectual property sectors. Beyond his tech career, Myhrvold has gained recognition in the culinary world as the principal author of "Modernist Cuisine," a comprehensive work on the science of cooking. The multi-volume book, published in 2011, has become a definitive resource on molecular gastronomy and contemporary cooking techniques. Myhrvold's academic background includes degrees from UCLA in mathematics and geophysics, followed by a Ph.D. in theoretical and mathematical physics from Princeton University. He started his academic journey early, beginning college at age 14, and later conducted postdoctoral research under Stephen Hawking at Cambridge University. His current work spans technology innovation, scientific research, and culinary exploration through his company Intellectual Ventures, which focuses on invention and intellectual property development. He continues to publish influential works on cooking science, including follow-up volumes to "Modernist Cuisine."

Readers praise Myhrvold's "Modernist Cuisine" for its meticulous detail, photography, and scientific approach to cooking. Many cite its value as a reference work, with several Amazon reviewers noting the clear explanations of cooking processes and chemical reactions. Liked: - Detailed cross-section photography showing cooking processes - Scientific explanations backed by research - Precise measurements and techniques - Comprehensive coverage of equipment and methods Disliked: - High price point ($500+ for complete set) - Impractical for home cooks - Complex recipes requiring specialized equipment - Physical size and weight of books make them difficult to use Ratings across platforms: Amazon: 4.7/5 (425 reviews) Goodreads: 4.5/5 (1,890 ratings) Specific reader comments indicate the books serve better as reference materials than practical cookbooks. One Amazon reviewer wrote: "Beautiful but overwhelming - more like a chemistry textbook than a cookbook." Several readers mentioned the books sit on display rather than getting regular use in their kitchens.

Modernist Cuisine: The Art and Science of Cooking (2011) A six-volume, 2,438-page set exploring the science of contemporary cooking, featuring detailed scientific explanations, cooking techniques, and photography of cooking processes at a microscopic level.

Modernist Bread (2017) A five-volume work covering the science, history, and techniques of breadmaking, including over 1,200 recipes and research on the chemistry and physics of bread.

Modernist Pizza (2021) A three-volume collection examining pizza's history, techniques, and science across different styles worldwide, containing over 1,000 recipes and in-depth analysis of ingredients and methods.

Harold McGee combines scientific precision with culinary understanding in his works on food science and cooking. His "On Food and Cooking" examines the chemistry and history of ingredients and cooking methods similar to Myhrvold's analytical approach.

J. Kenji López-Alt explores the intersection of science and cooking through detailed experimentation and testing of cooking techniques. His work at Serious Eats and in "The Food Lab" breaks down complex cooking processes into their fundamental scientific principles.

Hervé This pioneered molecular gastronomy and writes extensively about the scientific processes behind cooking. His research and publications focus on the physical and chemical mechanisms that occur during food preparation.

Heston Blumenthal applies scientific principles to develop new cooking techniques and approaches to food preparation. His books document his research-based methods and experimental approach to cuisine development.

Grant Achatz documents his innovative cooking techniques and modernist cuisine approaches in his publications. His books detail the development of new culinary methods through scientific understanding and technological application.