For any true follower of culinary innovation, Nathan Myhrvold’s The Cooking Lab is perhaps the pinnacle of the epicurean arts and sciences coming together. The Bellevue, Washington research kitchen and laboratory is home to a devoted team of chefs and scientists, all working together in the name of edible experimentation.

An invite to the Willy Wonka-esque lab is hard to come by, but fans can get a look at the team’s work in eye-popping color with Myhrvold’s book, The Photography of Modernist Cuisine. With 300-plus full-page images from chef-slash-photographer Myhrvold, Modernist Cuisine showcases the literal fruits of The Cooking Lab’s labor with crisp, oversized images from both previous Modernist Cuisine books, along with dozens of new and unpublished shots.

Interested in food science from a young age, Myhrvold went on to explore his passions by earning a doctorate in theoretical and mathematical physics from Princeton University and a culinary diploma from École de Cuisine La Varenne in France. He’s studied under Stephen Hawking, Bill Gates, and Chef Thierry Rautureau, all before founding Modernist Cuisine. His work at The Cooking Lab is the culmination of his life’s work as he explores the marriage of food, science, and photography every day with a team of equally devoted chefs and scientists.

Featured photographs in the tome include food prepared with The Cooking Lab’s endless supply of scientific tools, including a centrifuge, rotary evaporator, laser cutter, freeze dryer, and, of course, immersion circulator.

In The Photography of Modernist Cuisine, Myhrvold’s work is laid out in-living color with everything from an homage to the simplicity of the salad to the beauty of a single ripe tomato to the lab’s take on the perfect sous vide protein. Adventurous cooks, aspiring food photographers, and epicureans fascinated with the deconstruction of a meal, will find something to love inside the pages of this breathtakingly beautiful book.