By Nathan Myhrvold, Francisco Migoya
2021 • Clearview,The Cooking Lab
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Modernist Pizza is the definitive guide to the world’s most popular food. Created by the team that published the critically acclaimed Modernist Cuisine: The Art and Science of Cooking and Modernist Bread, this groundbreaking set is the culmination of exhaustive research, travel, and experiments to collect and advance the world’s knowledge of pizza.
Authors Nathan Myhrvold and Francisco Migoya share practical tips and innovative techniques, which are the outcome of hundreds of tests and experiments. Spanning 1,708 pages, including three volumes plus a recipe manual, Modernist Pizza is much more than a cookbook: it’s an indispensable resource for anyone who not only loves to eat pizza but is also interested in the science, stories, cultures, and history behind it.
Each gorgeously illustrated chapter examines a different aspect of pizza, from its history and top travel destinations to dough, sauce, cheese, toppings, equipment, and more. Housed in a red stainless-steel case, Modernist Pizza contains over 1,000 traditional and avant-garde recipes to make pizza from around the globe, each carefully developed with both professional and home pizzaioli in mind.
Modernist Pizza will provide you with the tools to evolve your craft, invent, and make sublime creations. There’s never been a better time to make pizza.
Total page count: 1,708
Total recipe count: 1,016
Total image count: 3,700
Red stainless steel slipcase dimensions: 13.43” x 10.98” x 6.22”
Weight: 35.5 pounds
Total volumes: 3 Hardcover volumes + spiral bound kitchen manual
Tags: 2022 James Beard Nominee, Books, James Beard Nominee, pizza, professional