Modernist Bread: The Art and Science by Nathan Myhrvold (Hardback, 2017)

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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. 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.