With stunning images like this, you'd think that computers and Photoshop played a huge role in the production of the artwork from Modernist Cuisine. You'd be wrong.
The majority of the photos in the book were shot on a Canon 5D Mark II by Ryan Matthew Smith, a just-out-of-art school photographer from Seattle. The photo studio is surprisingly low-tech, given the incredible shots they achieved—it's nothing more than a few cloth backdrops, and a couple of large studio flashes
So how did they get a shot of noodles being tossed in half a wok? Easy. "We cut a wok in half and tossed noodles in it," explains Nathan Myhrvold, the man behind the 2,400 page book. The result was many messes (they lined the photo studio with plastic), a couple of fires, a few burns, and the awesome shot you see above (click on it for a larger view).
Like many of the photos in the book, these types of shots explain how traditional cooking techniques work far better than almost any instructional tool I've seen.
More Modernist Cuisine
- Popcorn Popping at 6,200 FPS »
- 30-Course Dinner at the Modernist Cuisine's Cooking Lab »
- Why 'Modernist Cuisine' Is the Ultimate Cookbook »
- Nathan Myhrvold's Modernist Burger »
- Menu: The Modernist Cuisine Cooking Lab »
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.