Modernist Pizza might apply the latest science to the pizzaiolos’ role, but it also dishes up deep history too
Modernist Pizza certainly applies a little science to the task of making a great slice. In this huge, comprehensive, three-volume publication, authors Nathan Myhrvold and Francisco Migoya share innumerable practical tips and innovative techniques to create great pizzas. Myhrvold is Microsoft’s former Chief Technology Officer and studied under Stephen Hawking at the University of Cambridge, and so almost all of those tips and techniques aren’t simple repetitions of old hunches and dogma, but the product of numerous test-kitchen experiments. Want to know the precise effects of ageing on mozzarella? Or which parts of your oven really cook your pie? Then get this set of books. Continue reading
The farm-to-table concept is one that we keep revisiting often. And get a taste of almost everyday, be it in the hills of Thekkady, Kerala or in the Costa Rican valley. Farm-to-table can mean different things to different people. At its heart, it means that the food on the table came directly from a specific farm. Literally, the table could actually be at the farm and cooks or chefs prepare and serve the food at the farm (even in the field). Akin to what farmers in the Midwest are doing.