The Modernist Cuisine team is producing a book all about pizza

By Stefan Chomka contact

- Last updated on GMT

Photo credit: Nathan Myhrvold / Modernist Cuisine Gallery, LLC
Photo credit: Nathan Myhrvold / Modernist Cuisine Gallery, LLC
The team behind the award-winning gastronomic tome Modernist Cuisine is producing yet another multiple volume book, this time dedicated to pizza.

Written once again by Nathan Myhrvold and Francisco Migoya, the authors of the ground breaking Modernist Cuisine: The Art and Science of Cooking​ and its follow up Modernist Bread​, Modernist Pizza​ will explore the science, history, techniques, equipment, technology and people that have made pizza such a universally loved dish.

The goal, say the authors, is to produce the most comprehensive pizza cookbook in the world.

Spanning multiple volumes, the book will include both traditional and innovative recipes for pizzas from around the world and feature the results of extensive research and testing of long-held pizza- making beliefs.

The focus on pizza came about while the team was researching and writing Modern Bread. Although that book touches on pizza styles such as Neapolitan, New York and Sicilian, the team believed there was still much more to write about on the topic.

“Despite its ubiquity, there’s still a lot to learn about one of the planet’s most popular foods, and our hope is that Modernist Pizza​ will deliver the story of pizza as it’s never been told before,” says Myhrvold.

The book is currently in its early stages with a publication date yet to be determined.

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