After taking the world by storm with their unique books, the Modernist Cusine team lead by Nathan Myhrvold and Francisco Migoya are ready to launch their newest cookbook - Modernist Pizza.
Modernist Pizza is the definitive guide to one of the world’s most popular foods. This groundbreaking set is the culmination of exhaustive research, travel, and experiments to collect and advance the world’s knowledge of pizza. This three-volume collection covers the history, culture, styles, and over 1000 pizza recipes, and it is designed to empower pizza fans and professionals around the world.
Although we still cannot reveal all the details about this new collection, we already can tell you that Modernist Pizza is as impressive as the previous books. The Modernist Cuisine team has applied the same exhaustive research methodology that they applied to their five-volume Modernist Bread book, leaving no pizza stone unturned in their pursuit of pizza perfection. Throughout the book, you find practical tips and innovative techniques, which are the outcome of hundreds of tests and experiments.
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 1000 traditional and avant-garde recipes to make pizza from around the globe, each carefully developed with both professional and home pizzaioli in mind.
The first volume of Modernist Pizza explores pizza’s history, its many styles, and top pizza destinations around the world. From there, Volume 2 tackles the fundamentals of pizza making, such as dough, sauce, cheese, and toppings. Volume 3 contains recipes for both traditional and innovative pizzas from across the globe. A portable recipe manual completes the set.
As happened in their first books, the Modernist Cuisine team sourced the world to research all the needed information for this new book. They travel the world, from Italy and the US, to Sao Paolo and Tokyo, they visited over 250 of the world's best pizzerias between them, meeting and learning from some of the world's best pizzaiolo in the process. The result is a multivolume set that not only captures pizza’s global history, culture, and styles but also gives both professional and home pizza makers the tools to refine their skills and become an innovator of their craft.
There's a lot to learn in Modernist Pizza and plenty to excite and stretch real pizza pros, with detail on new insights and techniques thanks to the hundreds of experiments conducted by the team - like a game-changing flavor-infused fior di latte mozzarella, and turning ordinary canned soup into an extraordinary tomato sauce.
For the first time, the Modernist Cuisine team is offering a preorder for anyone interesting in having a copy of Modernist Pizza. So, If you know that sooner or later you'll be buying this collection don't lose this opportunity to get a copy before they run out. If you'll still don't know if this collection is for you don't worry because our review of Modernist Pizza, with all the details about this collection, will be out on October 4.