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Nathan Myhrvold, founder of The Cooking Lab, has had a passion for science, cooking, and photography since he was a boy. In a 14-year tenure at Microsoft, Myhrvold led advanced technology and business development groups, founded Microsoft Research, managed an R&D budget of $2 billion, and served as the company’s chief strategist and chief technology officer.
Myhrvold already operates locations in New Orleans and Las Vegas, where he sells prints of his photos in varying sizes.The large format options clock in around $1,000 a pop.. High-tech photographer Nathan Myhrvold on the work of Harold Edgerton For more info: "The Photography of Modernist Cuisine" by Nathan Myhrvold (Cooking … Nathan Myhrvold talks about a few of his latest fascinations -- animal photography, archeology, BBQ and generally being an eccentric genius multimillionaire.
By the age of 13, Nathan had already cooked the family Thanksgiving feast and transformed the household bathroom into a darkroom. Nathan Paul Myhrvold (born August 3, 1959), formerly Chief Technology Officer at Microsoft, is co-founder of Intellectual Ventures and the principal author of Modernist Cuisine and its successor books. Ultimate food nerd Nathan Myhrvold, the creator of Bellevue’s Modernist Cuisine Cooking Lab and a line of cookbooks, is opening a photography gallery in Seattle. Dr. Nathan Myhrvold is a prominent scientist, technologist, inventor, author, and food photographer.
Nathan Myhrvold and the culinary wizards at The Cooking Lab redefined what a cookbook can be with Modernist Cuisine: The Art and Science of Cooking, heralded by the James Beard Foundation as Cookbook of the Year and a once-in-a-lifetime publishing event for anyone who is passionate about food and cooking. One upcoming Myhrvold project which will surely feature robots, microscopic photography techniques, and lasers a-plenty is the Modernist Pizza Book. Myhrvold was listed as co-inventor on 17 U.S. patents at Microsoft and is co-inventor on over 900 other U.S. patents issued to his corporation and its affiliates. Like the 5-volume Modernist Bread book epic which came out in 2017, the forthcoming book will also be multi-volume and will tackle the history, science, and taste of pizza. 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: The Art and Science.He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer.