Modernist Pizza


Product Details

Cooking Lab
Publish Date
13.6 X 16.1 X 10.3 inches | 36.05 pounds

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About the Author

Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, Modernist Bread, and the forthcoming book Modernist Pizza. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age he consumed cooking books and invested in new cameras and lenses--even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong passion for photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world's best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others. Myhrvold opened Modernist Cuisine Gallery in 2017 after receiving continued requests to buy the photography found in his books. With locations in Las Vegas, New Orleans, Seattle, and La Jolla, the gallery features large-scale, limited-edition prints of Myhrvold's art and is the first gallery in the world to focus solely on food photography by a single artist.
Francisco Migoya, chef-cuisiner de Modernist Cuisine, est le co-auteur de Modernist Bread et Modernist Pizza. Avec Nathan Myhrvold, il dirige la recherche culinaire et l'élaboration de nouvelles techniques et recettes. The Elements of Dessert (John Wiley & Sons, 2012), l'ouvrage de ce chef pâtissier innovant, a été récompensé en 2014 par un prix de l'International Association of Culinary Professionals Cookbook. Reconnu comme l'un des plus grands chefs pâtissiers et chocolatiers aux États-Unis, il a notamment reçu la Médaille du Meilleur Artisan Pâtissier (2013) de l'école de pâtisserie Gremio à Barcelone. Francisco Migoya a été propriétaire de Hudson Chocolates à New York, puis il a travaillé comme chef pâtissier à la The French Laundry et à la Bouchon Bakery. Avant de rejoindre l'équipe de Modernist Cuisine, il a été professeur à l'institut culinaire d'Amérique où il enseignait l'art du pain, de la viennoiserie, de la pâtisserie et la science culinaire.