Modernist Pizza drops this week and that means all sorts of special events. Here’s how you can participate, no matter where you live.
The Modernist Cuisine team has spent years researching and writing its latest epic cookbook on … [+]
The definitive pizza cookbook…
That’s the mission statement of the three-volume, 1,700+ page tome produced by the Modernist Cuisine team, a group described as “a collective of passionate chefs, scientists, researchers, photographers, engineers, machinists, editors, and marketing experts who are all dedicated to making, capturing, and thinking about food in new ways.” It sells for $382.50 on Amazon, BTW.
Founder Nathan Myhrvold successfully reinvented the cookbook with the release of massive hit known as Modernist Cuisine and chef Francisco Migoya joined the crew prior to the creation of the Modernist Bread Book. The chef’s resume is deep and impressive, with time spent at The French Laundry and Bouchon Bakery before stepping into a teaching role at the Culinary Institute of America.
Together, Myhrvold and Migoya work with the extensive team at Modern Cuisine Lab in Bellevue, Wash., with research and testing on the latest book has been ongoing for several years. Of course, that involved extensive travel to Italy, but this is not a fawning homage to the ancient traditions. It visits that fertile ground, yet it does the deepest dive on the science behind the art of topping dough with sauce and cheese. And we’re there for that. Especially when it involves beer, too.
Modernist Pizza debuts Oct. 5, the first book from the Modernist Cuisine team that includes … [+]
Pilsner with a pizza twist
Award-winning Seattle-based Stoup Brewing created a special microbrew to commemorate the release of Modernist Pizza, its name a nod to the 00 flour prized by pizzaioli around the planet. (That flour is a mix of hard and soft wheat, ground extra fine to help create a silky dough.)
While the 00 Pils is only available in the Seattle area, there will be a virtual talk about the art of pairing beer and food between 4 and 5 p.m. PST on October 7 featuring Migoya and Stoup Brewing co-owner Lara Zahaba will give advice for pairing pizza and beer. You must register for this event to participate.
More pizza talk with chef Migoya
On Oct. 8, between 5 and 6 p.m. PST, Migoya will be the special guest during a virtual discussion of all things pizza, an event hosted by Seattle’s beloved community bookstore, The Book Larder. Those who register will be in the pool for a drawing of a copy of the book.
If you’re in the Fremont neighborhood where the Book Larder is located and all this talk of pizza makes you crave a wood-fired pie, you could hit nearby Lupo. Or, better yet, head to Ballard for Seattle’s best pie at Delancey.