Pizza book set features techniques, 1,000 recipes and input from 250 pizzerias

Modernist Pizza is a three-volume book set that is the culmination of exhaustive research, travel, and experiments to collect and advance the world’s knowledge of pizza.

Written by Nathan Myhrvold and Francisco Migoya, it spans 1,708 pages and includes a manual of some 1,000 recipes.

The books are a resource for anyone who is interested in the science, stories, cultures and history behind it.

The Modernist Cuisine team behind the book visited more than 250 pizzerias to learn from chefs such as Tony Gemignani and Laura Meyer.

“Wherever we went in the world, we strived to learn to make pizza in the local style,” said chef Nathan Myhrvold said in a statement. “We followed and tested all of the traditions that we learned – and then we experimented with breaking all the pizza rules. Ultimately, the secret (if there is one) to making fantastic pizza is attention to detail on a few key points.”

The set is intended to be suitable for many types of pizza makers from beginners to professionals. It costs $425 Cdn and is published by The Cooking Lab.

modernistcuisine.com/pizza