Food photography

Modernist Cuisine was groundbreaking when it launched its first book series, Modernist Cuisine: The Art and Science of Cooking, in 2011. Beyond being more in-depth on the scientific basis of food than any other book before, the 2,438 pages were filled with photographs of food captured in various states of coming together and coming apart for the first time. Here were dishes suspended in mid-air, protein mid-boil in cooking vessels, macro shots of motion and produce mid-blend.