Modernist Bread

About Francisco MigoyaNathan Myhrvold

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 Modernist Bread and the forthcoming book Modernist Pizza. 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 lenseseven 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 passion for photography cooking and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the worlds best restaurants Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others. Myhrvold opened Modernist Cuisine Gallery in 2017 after receiving continued requests to buy the photography found in his books. With locations in Las Vegas New Orleans Seattle and La Jolla the gallery features large-scale limited-edition prints of Myhrvolds art and is the first gallery in the world to focus solely on food photography by a single artist. Francisco Migoya leads the Modernist Cuisine culinary team as head chef and is coauthor of Modernist Bread. Together with Nathan Myhrvold he directs culinary research and the development of new techniques and recipes. Migoya Myhrvold and the rest of the Modernist Cuisine team are currently conducting research and writing their next book Modernist Pizza. An innovative pastry chef Migoyas book The Elements of Dessert (John Wiley & Sons 2012) won a 2014 International Association of Culinary Professionals Cookbook Award in the Professional Kitchens category. He has been recognized as a top US pastry chef and chocolatier with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team Migoya was a professor at The Culinary Institute of America where his areas of instruction included bread viennoiserie pastry and culinary science.