Modernist Pizza is the definitive guide to the world’s most popular food. This groundbreaking multivolume set is the culmination of exhaustive research, travel, and experiments to collect and advance the world’s knowledge of pizza. Shipping October 5, 2021, preorders are available now.
Shortly after wrapping up Modernist Bread, we announced that the focus of our next single-subject book was going to be pizza—it was a secret that we didn’t want to sit on for long. Now we’re thrilled to share that Modernist Pizza will land on bookshelves October 5, 2021 and that you can preorder your copy […]
As you may have realized, we have been offline for over 3 months. Posting tips about bread has not felt right during this time. There are more important things going on in this country. We’ve wrestled with what to do, but ultimately haven’t wanted to distract you from more crucial voices, information, and content. While […]
It happens to the best of us. You wait many hours for your dough to proof so that you can bake it, and then, somehow, you forget about the dough (it’s easy to do, especially when you’re juggling meal prep during the holidays), and it overproofs. You may have even baked the overproofed dough, hoping […]
The Best Pizza City in America Is Portland, Oregon
Snowflakes as You’ve Never Seen Them Before
Tech Genius Nathan Myhrvold Says He Shot the Highest-Resolution Images of Snowflakes Ever Taken—See the Pictures Here
These Are the Highest Resolution Photos Ever Taken of Snowflakes.
These stunning images of snowflakes will make you see winter in a whole new light
Few things are as delicate and ephemeral as a snowflake, which is one of the reasons Nathan felt compelled to tackle the subject matter for his new micro-photography series at the gallery. Altogether, these tiny, intricate crystals play a crucial role in the global water cycle and thus food production.
Modernist Pizza is the culmination of exhaustive research, travel, and experiments to collect and advance the world’s knowledge of pizza. Take a look inside the definitive guide to one of the world’s most popular foods.
Modernist Bread places the latest scientific research and state-of-the-art applications into the hands of anyone searching for answers about bread making. Spanning over 2,600 pages, it is the largest, most comprehensive book ever written about bread.
The book that started a revolution. At 2,438 pages, Modernist Cuisine: The Art and Science of Cooking broke the rules for what a cookbook can be; it quickly became an instant classic and a trusted resource for top chefs around the world.
Modernist Cuisine at Home opens up a new world of culinary possibility for passionate and curious home cooks. Filled with helpful scientific insights, mouthwatering recipes, and step-by-step guides, this 456-page volume makes it easy to bring dining of the highest quality to your own dinner table.
The Photography of Modernist Cuisine is a feast for the eyes. This massive and stunning art book features 312 pages of incredible photographs from Nathan Myhrvold and his photography team as well as the techniques and stories behind the images.
Modernist Pizza, the next book in the award-winning Modernist Cuisine series, explores the science, history, equipment, techniques, and people that have made pizza one of the world’s most popular foods. Spanning over 1,700 pages, the multivolume set is much more than a cookbook: it’s an indispensable resource for anyone who loves pizza.
Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial department—all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.
Johnson & Wales International Bread Symposium