Modernist Pizza - 3-Volume Pizza Cookbook & Bible
I don't know if Modernist Pizza will end up being the definitive guide to cooking, eating, finding the best, and dreaming nightly about pizza, but it's sure got research, travel, science, pedigree, and 1,708 pages on its side in the effort.
Modernist Pizza is written by Nathan Myhrvold and Francisco Migoya, authors of Modernist Cuisine: The Art and Science of Cooking, and a handful of other multi-volume Modernist bibles you may or may not have heard of. Myhrvold is a physicist, mathematician, inventor, photographer, and the former CTO of Microsoft. Migoya is an award-winning pastry chef and head of the Modernist Cuisine kitchen. Together they traveled the world, visiting over 250 pizzerias in search of both the best pizza* and pizza recipes, and an encyclopedia's worth of information on America's favorite food. Modernist Pizza explores pizza's history and culture in stories and narratives. It delves into the science behind every element of pizza creation, with full-color chapters on every major ingredient, piece of equipment, and cooking method. (Wonder if there's a special place in Modernist Pizza for Modernist Cuisine's own Baking Steel.)
Within the volumes of Modernist Pizza you'll also find over one thousand recipes for a combination of traditional pizzas and Modernist Cuisine's avant-garde specialties. You might say you love pizza, but the 1,708 pages and 1,000+ recipes of Modernist Pizza, now that's amore.
*The winner of Best Pizza in the US, according to Myhrvold and Migoya? Portland, OR.
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