Author | Nathan Myhrvold, Francisco Migoya |
---|---|
Country | United States |
Language | English |
Publisher | The Cooking Lab |
Publication date | October 19, 2021 |
Media type | Print (hardcover) |
Pages | 1708 pages |
ISBN | 978-1734386127 |
Preceded by | Modernist Bread |
Website | modernistcuisine |
Modernist Pizza is a 2021 cookbook by Nathan Myhrvold and Francisco Migoya. The book is focused on pizza, its history and baking techniques, and a guide to the science behind it.
Modernist Pizza consists of three volumes and a manual:[1]
The book received positive reviews. The Cooking World called it "a fabulous multivolume set that captures Pizza's global history, culture, and styles and gives both professional and home pizza makers the tools to refine their skills and become an innovator of their craft."[2]