Dr. Nathan Myhrvold may be lacking vowels in his last name but is certainly not short in cooking skills. The good doctor’s book Modernist Cuisine borrows techniques from the science laboratory and applies them to food preparation.

The photos from the 2438-page book have been extracted and presented centre stage in the coffee table stunner, The Photography of Modernist Cuisine. The dishes were photographed against minimal backgrounds, with cutaways and macro shots providing a fascinating view into the realm of cooking. Have a look at some of the mouth-watering images after the jump.

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Soup dumplings

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Blueberries, cut open.

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Salad cutaway.

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This is a rambutan.

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A rabbit stripped of fur.

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Octopus.

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Mussels, inside balls of mussel juice. The process is called spherification.

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Stacked hamburger cutaway.

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Canning cutaway.

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Artichoke.

For more on The Photography of Modernist Cuisine, check out the website.

[via NPR]