Modernist Pizza (häftad)
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Format
3 Hardcover volumes + spiral bound kitchen manual
Språk
Engelska
Antal sidor
1708
Utgivningsdatum
2021-10-22
Förlag
The Cooking Lab
Dimensioner
287 x 234 x 41 mm
Vikt
16367 g
ISBN
9781734386127

Modernist Pizza

av Nathan Myhrvold, Migoya, Francisco Migoya
3 Hardcover volumes + spiral bound kitchen manual,  Engelska, 2021-10-22
4469
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Modernist Pizza is the definitive guide to the world's most popular food. Created by the team that published the critically acclaimed Modernist Cuisine: The Art and Science of Cooking and Modernist Bread, this groundbreaking set is the culmination of exhaustive research, travel, and experiments to collect and advance the world's knowledge of pizza. Authors Nathan Myhrvold and Francisco Migoya share practical tips and innovative techniques, which are the outcome of hundreds of tests and experiments. Spanning 1,708 pages, including three volumes plus a recipe manual, Modernist Pizza is much more than a cookbook: it's an indispensable resource for anyone who not only loves to eat pizza but is also interested in the science, stories, cultures, and history behind it. Each gorgeously illustrated chapter examines a different aspect of pizza, from its history and top travel destinations to dough, sauce, cheese, toppings, equipment, and more. Housed in a red stainless-steel case, Modernist Pizza contains over 1,000 traditional and avant-garde recipes to make pizza from around the globe, each carefully developed with both professional and home pizzaioli in mind. Modernist Pizza will provide you with the tools to evolve your craft, invent, and make sublime creations. There's never been a better time to make pizza.

Passar bra ihop

  1. Modernist Pizza
  2. +
  3. Two Hearts, One Beat

De som köpt den här boken har ofta också köpt Two Hearts, One Beat av Marcus Gunnarsen, Martinus Gunnarsen, Frida Söderlund (häftad).

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Nathan Myhrvold, Migoya, Francisco Migoya

Övrig information

The Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team is a collective of passionate chefs, scientists, researchers, photographers, engineers, machinists, editors, designers, and marketing experts who are all dedicated to making, capturing, and thinking about food in new ways. Their discoveries are shared through Modernist Cuisine's in-house publishing division, The Cooking Lab, which has produced award-winning books and published titles in eight (Chinese, English, French, German, Italian, Japanese, Portuguese, and Spanish) differ ent languages, with more than 350,000 copies in print. You can experience founder Nathan Myhrvold's innovative photo graphy at the Modernist Cuisine Gallery by Nathan Myhrvold, with locations around the US.

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