Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, a full editorial department, and marketing team - all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. The Modernist Cuisine team has written and produced the award-winning books Modernist Cuisine: The Art and Science of Cooking (2011), Modernist Cuisine at Home (2012), Modernist Cuisine at Home App (2013) and The Photography of Modernist Cuisine (2013). The team has also created a touring photography exhibit that illuminates and brings to life the fascinating science happening daily in kitchens. The Cooking Lab is home to a state-of-the-art research kitchen and laboratory that is the backbone of Modernist Cuisine. Stocked with a centrifuge, rotary evaporator, freeze dryer, rotor stator homogenizer, pizza oven, laser cutter, autoclave, and even a soft serve machine, the lab is a culinary wonderland. Our team of research and development chefs works alongside chemists, physicists, and machinists in the pursuit of new cooking innovations. The Cooking Lab houses Modernist CuisineÍs in-house publishing division, which publishes all of Modernist CuisineÍs printed books. The Modernist Cuisine team is currently hard at work on their next book Modernist Bread: The Art and Science. When Modernist Bread debuts in 2017, it will be the most in-depth bread cookbook published. With over 2,300 pages that span five volumes and a kitchen manual, the set covers the science and global history of bread making, in addition to traditional and Modernist techniques, ingredients, and recipes. The Modernist Cuisine culinary team developed more than 1,500 new recipes for the book, rigorously testing each loaf in professional and home ovens to ensure accessibility for any type of baker.